Regional specialities from Rhineland-Palatinate

Situated in the southwest of Germany, Rhineland-Palatinate is naturally also one of the regions where the Romans have left their traces to this day. Thus, the foundation of numerous towns dates back to Roman times; Rheinhessen, Pfalz and Mosel-Saar are today among the best-known wine-growing regions in Germany. In addition to wine, castles, the course of the Rhine and the Lorelei, the regional specialities are well worth discovering. In Rhineland-Palatinate, too, they are determined by different cultures. In the border region to France Flammkuchen is eaten, in the Pfalz
Saumagen
but also spit roast and various potato dishes enrich the dining table.

Palatinate Saumagen – pig’s stomach

As the name suggests, Pfälzer Saumagen is a speciality from the Palatinate, a region in south-west Germany. It is a typical slaughter day dish and home cooking. The stomach of the female domestic pig is filled with sausage meat, potatoes and spices and cooked in hot water.

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Backesgrumbeere

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham. Grumbeere (ground pear) is a regional word for potato and Backes refers to the baker.

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Onion Tart

Onion tart is a hearty dish that is also served as a snack.

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Fastfoodkochbuch

Cherryplotzer, Cherrymichel

Kirschenplotzer or Kirschenmännla - a delicious leftover recipe .A sweet dish from southern to central Germany. Recipe.

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Sauerbraten from the Rhineland

Rhenish Sauerbraten is called "Soorbrode" in the Rhineland and was traditionally cooked with horse meat. Served with potato dumplings or potato pancakes (Rivekoch) and apple sauce.

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Spundekaes – a cheese

The bung cheese is prepared from cream cheese and cream curd with pepper, noble sweet paprika powder and salt. Serve with salty pastries such as pretzels and salty biscuits or bread.

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Fastfoodkochbuch

Dibbelabbes, Döbbekuchen

The dish Dibbelabbes is originally a simple dish of raw potatoes, onions, smoked pancetta (dried meat) and simple spices. The ingredients go into the "dibbe", a cast iron roaster.

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Mutzenmandeln

The small Mutzenmandeln are actually fried dough to Rhineland carnival and New Year's Eve. It tastes however also at each other time. Easy preparation.

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Cookbooks from Rhineland-Palatinate

Recipes for Rhineland specialities, from the Hunsrück, the Palatinate, the Eifel and Trier. You can also give such a cookbook as a gift and let them cook for you.

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Schales – a potato dish

In the Saarland, Schales as well as Dibbelabbes are an integral part of every kitchen. Both dishes have almost the same ingredients. recipe

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