From the very beginning, we aimed to deliver something new with this series, not just a sequence of films about cooking and eating, but a cultural series. It is, in fact, a series about the culture of regions, where we explain this culture through food and cooking pots - their history, origins, mixtures, and the geological, climatic, and sometimes even religious or political conditions that influence why a region tastes the way it does. We have consistently tried to avoid selecting overly large regions and instead focus on smaller ones, as the cultural and culinary diversity in Europe is incredibly vast. We could probably produce 100 episodes; currently, we have 14 episodes that are also very successful on ORF and 3Sat, already in several seasons, and there is interest from the media.