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  • National Geographic Traveller Food

    SLOW FOOD

    Mar 04, 2021 2 minutes
    Mike MacEacheran

    t first glance, Gugumuck farm seems stuck in a time warp — all wooden crates, baskets and long grass. But the 400-year-old farmstead, in Rothneusiedl, on Vienna’s southern outskirts, has found itself a centre for innovation. Over the past decade, owner Andreas Gugumuck has resurrected Viennese escargot

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