What’s for dinner? Würth employees from around the world show what they dish up. Enjoy your meal!
“You are what you eat,” goes the proverbial saying. This is true, seeing as our food is closely related to our identity. We can use it to emphasize both our heritage and our solidarity with foreign cultures, but most of all: our concept of what tastes good. Eating is often a way for us to find inner balance, on occasion filling not only our growling stomach but also satiating the hunger our soul. You can be thousands of kilometers from home and still conjure up a piece of home onto your plate with your favorite meal. Or else you can do the exact opposite: embark on an exploratory expedition with your tongue and palate to taste foreign lands. As long as the enjoyment does not fall short – since ultimately the idea is to savor the moment.
Eating has long since been a lifestyle topic. From the paleo diet and the low-carb diet to veganism and an artfully grilled steak, never before have there been so many options to find your true culinary self. But it always tastes best in good company; during a shared meal, you can exchange views and in doing so, you can often expand your horizons. You will realize: Food connects us, plain and simple. That is precisely why we asked several Würth employees to send us photos of their favorite dishes. Here are our appetizers.
SPICE OF LIFE
Kumudu Sampth titled his photo “Spice of Life,” showing a traditional dish from his home country Sri Lanka. Here the employees are served rice and curry after a sporting event: Rice, dal (legumes), vegetables, fish or chicken with pappadam (fried flatbread), all arranged in an appetizing manner on a banana leaf. Eaten with the hands.
Kumudu Sampath, Würth Sri Lanka
SOME LIKE IT RAW
Ximena Perla is a fan of ceviche. The traditional dish combines the slight sourness of lemons from northern Peru with the aromas of various fish and mussels. Even the indigenous peoples of Peru ate raw fish with salt and chili. Other ingredients such as lemon and red onion from Europe were added later on. Ceviche is often combined with chicharrón, fried fish, seafood or pork.
Ximena Perla C., Würth Peru
TENDER UNDER THE HOOD
Branimir Akmacic and his colleague Darko Majic like to invite business partners to eat at the restaurant “Zelen Dvor,” one of the best locales in Zagreb. Here they opted for marinated shrimp with vegetables. They combine this Mediterranean fare with veal and vegetables, which are cooked under a cast-iron cover (“peka”) over an open fire – this makes the food especially tender.
Branimir Akmacic and Darko Majic, Würth Croatia
Bread and jam for breakfast? Not in China. Symbolic meals are served there, as shown here during the Chinese Spring Festival. The shape of dumplings are reminiscent of gold ingots and are a sign of wealth, explains Summer Dai. The round egg is intended to give people the feeling of togetherness, while the long thin noodles allude to a happy future. And of course the the spring rolls symbolize the start of spring.
Summer Dai, Würth China
IT TASTES BEST AT HOME
Pelmeni are usually dumplings filled with ground meat, which are boiled in broth or saltwater and served with sour cream. Elena Popova prefers to eat this national Russian dish at home with pancakes and red caviar. The reason: Her mother, of course, makes the best pelmeni in the world.
Elena Popova, Würth Russia
Tłusty Czwartek, “Fat Thursday”, is celebrated in Poland in February. Lots of greasy pastries, among other things, are eaten on this holiday. This is said to bring good luck. Pączki, the Polish variant of jelly doughnuts, are popular: fried balls of dough filled with rose jam and covered in powder sugar, icing and grated orange zest. Justyna Sieracka thinks home-made pączki taste best.
Justyna Sieracka, Würth Poland
EATING HAS LONG SINCE BEEN A LIFESTYLE TOPIC
CHICKEN SOUP FOR SOUL
A typical Panamanian dish is sancocho panameño: chicken stew. Oscar Fabrega swears on this since chicken soup has the reputation all over the world of making people feel better after eating it. The herbs and roots in Panamanian sancocho give it a special taste. The soup is eaten with rice, which you can mix directly into the broth.
Oscar Fabrega, Würth Panama
THE BEST THE SEA HAS TO OFFER
Cazuela de mariscos, a seafood casserole, is a traditional dish from the Caribbean region of Colombia. It contains lobster, shrimp, fish, mussels, octopus, coconut milk, and broth from fried vegetables, with cream, white wine and Parmesan to taste. Karol Andrea Bolaños Díaz and the sales team from Cartagena thought it tasted great!
Karol Andrea Bolaños Díaz, Würth Colombia