Typical German food and drink

What is typical German? In the food sector, it is definitely classic German recipes such as the variety of bread , especially dark, strong bread. In the same breath you can certainly also mention the beer, the enormous number of varieties of sausage , sausage and potato preparations. Not to forget wine from the traditional growing areas such as the Rheingau, Mosel or Unstrut.

Day of bread

For some it is a staple food - for others it is the ultimate pleasure: bread. It is so important worldwide that there is a day of honor for it.

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Day of the German Butter Bread

Sept. 28. Day of the German Butter Bread. A fresh smelling bakery bread roll with a little butter is simple - but also simply good.

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International Berlin Beer Festival – the Beer Mile

From 3 to 5 August the biggest beer festival will take place on Berlin's Karl-Marx-Allee as a beer mile. With hundreds of international breweries, live music and many regional specialities.

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Breakfast box with sausage, cheese and more

ADVERTISEMENT As a gift or for yourself: sumptuous savory-sweet breakfast package.

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Eichsfeld Sausage Tasting Pack

ADVERTISEMENT Included are Eichsfelder Feldgieker, Eichsfelder Stracke and Thüringer Knackwurst (Mettwurst).

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Thuringian dumplings

Thüringer Klösse are also known as Grüne Klösse and are served as a side dish with meat. This refers to a proportion of raw potato mass from which the dumpling is made.

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Allerseelenzopf

The original traditional pastry can now be found as a very popular butter plait on the breakfast table.

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Backesgrumbeere – Oven jacket potatoes

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham.

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Schupfnudeln – potato noodles

Schupfnudeln 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.

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Greaves lard, lard slice

This simple and inexpensive spread is made from lard, greaves and onions.

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Bavarian veal sausage

The 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.

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Potato

It is impossible to imagine German cuisine without the potato: whether as zampe (mashed potatoes), jacket potatoes with cottage cheese, baked potatoes with rosemary, boiled potatoes, fried potatoes or potato pancakes. The "poor man's food" was prepared full of imagination. Here more and traditional recipes.

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Thuringian Mutzbraten

Mutzbraten is a delicacy from Thuringia. Pieces of meat marinated in black beer are grilled on skewers over beech wood. A hearty snack also at folk festivals.

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Ahle sausage

This typical regional speciality originates from the north Hessian region. Translated, the name means nothing more than "old sausage", alluding to the average 2-month maturing period.

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Mehlmus dumplings

Flour mush balls are an easy meatless side dish for soups like Frisian buttermilk soup or Holstein bacon soup.

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Pinkel with kale

In the northwest of Germany Pinkel (a Grützwurst) with kale is a traditional dish especially in the kale season from January to February.

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Äppelwoi – apple wine from Hesse

The Hessians' swill. A drink that is also known under the names Viez, Ebbelwoi, Äbbelwoi, Ebbelwei as well as Stöffsche, Schoppen or Schobbe.

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Pretzel

Probably 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.

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Berliner Weisse

Woodruff, cherry or raspberry - Berliner Weisse are all the rage. Traditionally, wheat beer is mixed with syrup and served ice cold is a wonderful thirst quencher in the summer.

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Spaetzle

Spätzle are a Swabian pasta made from flour and fresh egg. Here is an explanation and the recipe.

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Rolls from the east

Still popular, but not available everywhere, is the Ostbrötchen, which dates back to GDR times. Consistency and taste of this pastry still has many friends and fans. Addresses and recipes.

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Rotspon – a Hanseatic red wine

Rotspon is an old German term for red wine. The special feature of the Hamburg, but also Lübeck or Bremen Rotspon is the storage.

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German wine

Whether Riesling or Spätburgunder: German wine has a good reputation. Growing areas and wine varieties are briefly presented here.

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German private breweries

Here you can still find good taste: addresses of Kiez and microbreweries.

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Snack basket

ADVERTISEMENT Beautiful rustic wooden basket with white and blue bow.

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Pentecost and Whitsun cake

But what is a traditional Pentecost meal? Good question: In reference to the Holy Spirit, people associated the idea with a dove: roasted on the table. Later the Pfingstwecken was created; a pastry in the shape of a dove.

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Gift set Oktoberfest

ADVERTISMENT Typical Bavarian gift set with Bavarian specialties.

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Currywurst – cult and calories

The Currywurst is probably one of the most famous specialties of the German snack culture. Sung about by Grönemeyer, devoured by commissioners in crime novels, honoured with a museum and hotly debated whether with or without intestines. It's the sauce that counts.

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A hearty snack

Brotzeit or Vesper is a small, usually hearty snack. In Bavaria, Weisswürste (white sausages), bread and Obazda are part of it. More info here.

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Bread and rolls from the baker

Join in: What's your favorite bakery? Where is traditional baking still practiced? - Friends and connoisseurs of genuine baking tradition are increasingly faced with the question: Where can I find a good baker? Where can you find the best sourdough bread and the most delicious rolls?

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