A long-lasting Christmas pastry with dried fruits, nuts and almonds.
Weiter lesenRegional specialties from Bavaria and Franconia
Beer garden + sun + blue sky = beer garden weather. With a Hax’n and a liter of beer – we’re in Bavaria. But it can also be a Handel, a white sausage or a snack with Bavarian cheese specialties, Leberkäs , pretzels and white beer as regional specialties from Bavaria. The down-to-earth, diverse cuisine of Bavaria is very traditional and an integral part of the culture of life. Not to forget the numerous breweries, which often only serve their beers on site. As part of the Free State of Bavaria, Franconia sees itself as its own cultural region with its typical (wine) Bocksbeuteln (there is even a Bocksbeutelstrasse), through a long brewing tradition with around 300 breweries and gingerbread. The best known are probably the Nuremberg gingerbread and the Christmas market. Nuremberg sausages are also known throughout Germany.
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Whether Franconian, Thuringian, Nuremberg or another bratwurst: after a barbecue there are often leftovers. So what to do with cold bratwursts?
Weiter lesenThese "doves" are a Lenten dish that was served especially on Good Friday. They are rolls filled with jam and baked in a sweet egg-milk mixture in the oven.
Weiter lesenLiver dumplings are a popular southern German speciality. As a starter, they are served together with a hearty meat broth. Als Vorspeise werden sie zusammen mit einer kräftigen Fleischbrühe serviert.
Weiter lesenA lard pastry from southern Germany with an interesting shape. Without powdered sugar, it can also be eaten with savory dishes.
Weiter lesenThe original traditional pastry can now be found as a very popular butter plait on the breakfast table.
Weiter lesenSchupfnudeln are particularly thin and pointed potato noodles , which are known under very different recipes. They got their southern German name from the way they were made. Recipe.
Weiter lesenKirschenplotzer or Kirschenmännla - a delicious leftover recipe .A sweet dish from southern to central Germany. Recipe.
Weiter lesenThis dish is also known as Flecke, Kaldaunen, Piepen or Sulz, depending on the region. It is made from forestomach (rumen), but also reticulum or leaf stomach, mostly from cattle.
Weiter lesenThe original from Bavaria. This light-coloured boiled sausage is a typical speciality. Made from veal (pork), back fat and spices, the sausage is warmed in water and eaten with sweet mustard, pretzels and a wheat beer.
Weiter lesenNext to Weisswurst, Leberkäse is probably the best known regional speciality in Bavaria. For the snack there is a fresh Leberkässemmel. recipe
Weiter lesenProbably the best-known pastry in Germany is also the bakers' guild symbol. In the twinkling of an eye, professionals turn a yeast dough crust into an artful intertwining - the pretzel.
Weiter lesenObazda or Angemachter is a tasty, simple spread. Often found at a vesper as well. Very easy to make yourself.
Weiter lesenWERBUNG Culinary temptations from Bavaria and Franconia: Cookbooks for Bavarian delicacies and Franconian cuisine.
Weiter lesenBrotzeit or Vesper is a small, usually hearty snack. In Bavaria, Weisswürste (white sausages), bread and Obazda are part of it. More info here.
Weiter lesenWhat are blue tips and how are they prepared? Discover Bavarian specialities here.
Weiter lesenRed cabbage is a very popular accompaniment to roast dishes such as roulades, sauerbraten or game. There is a delicate, aromatic recipe from Franconia.
Weiter lesenA popular classic from the grill is the knuckle - a grilled knuckle of pork. The knuckle is served with sauerkraut and dumplings or simply with a pretzel.
Weiter lesenThe Träubleskuchen is a classic of Franconian cuisine. Currants are called Träuble in Franconia.
Weiter lesenThis sausage salad is usually served as a snack in southern Germany. It consists of a boiled sausage and a vinegar-oil dressing.
Weiter lesenElisen Lebkuchen are part of the classic Christmas biscuits. They are round, have a wafer on the underside and consist mainly of a protein dough with little or no flour.
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