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Six-pack: The Allgäu Cheese Road

Every summer, around 2500 cows drive the alpine herdsmen to the pastures of the western Allgäu, where they feed exclusively on herbs and grasses. Annually around 1500 tons of hay-milk cheese are produced from their milk, such as the creamy Romandur or the strong Alp Cheese.
A total of six regional cheeses can be tasted on the Allgäu Cheese Road: when visiting one of the many alpine dairies, which are also happy to provide an insight into the production of their specialities. The approximately 150-kilometre-long route also leads through a charming natural landscape.

Small but nice :The Istrian Wine Route

From Savudrija on the border to Slovenia to Pula on the southern tip of Istria, a 175 kilometre long wine route winds its way past pretty little towns with medieval fortifications, Gothic town palaces or Venetian patrician houses.
Small cellars produce fresh Malvazija or earthy Terlan: wines made from autochthonous grapes, which were already popular in Roman times. Countless monuments - villas, temples or forums - along the route bear witness to their presence. First of all, the amphitheatre in Pula, the sixth largest of its kind.

Sophisticated Diva: Saffron from La Mancha

It is considered the most expensive spice in the world. And was once weighed in gold: saffron from Spain. The best quality comes from La Mancha, more precisely from the province of Toledo. There, five communities have joined together to form a Saffron Route.
The route leads from Madridejos via Camuñas to Villafranca - past violet-blossoming fields, olive groves and grain fields. During the harvest season, you can help pick or pluck the threads in the fields. And in Madridejos, a saffron museum awaits visitors. Best time to visit. End of November, when the saffron festival is celebrated in Consuegra.