Bavarian cuisine
Encyclopedia
Bavarian cuisine is a style of cooking derived from Bavaria
.
The origins of Bavarian cuisine are rural. The cuisine typically includes many meat and Knödel
dishes, and the prominent use of flour.
The Bavarian dukes, especially the Wittelsbach
family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine
and Austrian cuisine (especially from Tyrol
and Salzburg
), mainly through the Wittelsbach and Habsburg
families. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.
A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconia
n and Swabia
n cuisine. A Bavarian speciality is the Brotzeit
, a savoury snack, which would originally be eaten between breakfast and lunch.
were published. The cookbooks concentrated on dishes based on flour and Knödel. For the regular people, even the people living in cities, meat was usually only reserved for Sundays.
The 19th century cookbooks included many recipes for soups containing Knödel. The meat recipes were mostly based on beef and veal, where cooked beef was used for everyday meals. In the case of pork, suckling pig
played a great role. "The use of offal
and the entire slaughtered animal - especially the calf - from head to toe was a special characteristic of the recipes collected in the Bavarian cookbooks. Udders, tripe
, calf head, calf hoofs, etc. have changed from 'poor man's dishes' [...] to the prestigious 'Schmankerl' of the new Bavarian regional cuisine. [...] The prominence of head cheese
, prepared both sweet and sour, seems to also be a speciality of Bavarian cuisine."
Knödel and noodles were a traditional festive dish in Bavaria. In the late 19th century, chopped pork with Knödel was a typical Bavarian regional dish. The Munich Weißwurst
was "invented" only in 1857. There were few recipes for mixed vegetables in the cookbooks, and stews played hardly any role, but the Pichelsteiner stew is said to be introduced in Eastern Bavaria in 1847. In the 19th century, the vegetables that most of the Bavarians usually ate were Sauerkraut
and beets
. French-influenced dishes included Ragout
s, Fricassee
and "Böfflamott" (Boeuf à la Mode), larded and marinated beef. This was mostly only reserved for the nobility, but was later also adopted into the cuisine of ordinary people.
A report from 1860 says: "A characteristic of the nurture of the Upper Bavarian rural people is the overall prominence of flour, milk and lard
dishes with vegetables added and the diminished consumption of meat dishes on the five most important festive days of the year: Carnival
, Easter
, Pentecost
, Kermesse and Christmas
[...]".
differed somewhat from the everyday cuisine of the rural people, especially by the greater consumption of meat. In the city, more people could afford beef, and on festival days, roast veal was preferred. From 1840 to 1841, with Munich having a population of about 83,000 citizens, a total of 76,979 calves were slaughtered, statically approximately one calf per citizen. The number of slaughtered cows was about 20,000. Bratwurst
s of beef were especially popular. In the 19th century, potato
es were also accepted as a part of Bavarian cuisine, but they could still not replace the popularity of Dampfnudel
.
The typical meat-oriented Munich cuisine was not always accepted by others. One author wrote about Munich in a 1907 publication: "The 'Munich cuisine' is based on the main concept of the 'eternal calf'. In no other city in the world is so much veal consumed as in Munich [...] Even breakfast consists mainly of veal in all possible forms [...] mostly sausages and calf viscus
! [...] The dinner and evening meal consist only of all sorts of veal [...] And still the Munich innkeepers speak of a 'substantial selection of dishes' without realising that the one-sidedness of the 'Munich veal cuisine' cannot be surpassed any more!"
Bavaria
Bavaria, formally the Free State of Bavaria is a state of Germany, located in the southeast of Germany. With an area of , it is the largest state by area, forming almost 20% of the total land area of Germany...
.
The origins of Bavarian cuisine are rural. The cuisine typically includes many meat and Knödel
Klose
Klose is a surname, and may refer to*Adolf Klose , German railroad engineer and inventor* Anastasia Klose, , Australian artist* Bob Klose, , British musician and photographer* Dennie Klose, , German Comedian...
dishes, and the prominent use of flour.
The Bavarian dukes, especially the Wittelsbach
Wittelsbach
The Wittelsbach family is a European royal family and a German dynasty from Bavaria.Members of the family served as Dukes, Electors and Kings of Bavaria , Counts Palatine of the Rhine , Margraves of Brandenburg , Counts of Holland, Hainaut and Zeeland , Elector-Archbishops of Cologne , Dukes of...
family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine
Czech cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and...
and Austrian cuisine (especially from Tyrol
Tyrol (state)
Tyrol is a state or Bundesland, located in the west of Austria. It comprises the Austrian part of the historical region of Tyrol.The state is split into two parts–called North Tyrol and East Tyrol–by a -wide strip of land where the state of Salzburg borders directly on the Italian province of...
and Salzburg
Salzburg
-Population development:In 1935, the population significantly increased when Salzburg absorbed adjacent municipalities. After World War II, numerous refugees found a new home in the city. New residential space was created for American soldiers of the postwar Occupation, and could be used for...
), mainly through the Wittelsbach and Habsburg
Habsburg
The House of Habsburg , also found as Hapsburg, and also known as House of Austria is one of the most important royal houses of Europe and is best known for being an origin of all of the formally elected Holy Roman Emperors between 1438 and 1740, as well as rulers of the Austrian Empire and...
families. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.
A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconia
Franconia
Franconia is a region of Germany comprising the northern parts of the modern state of Bavaria, a small part of southern Thuringia, and a region in northeastern Baden-Württemberg called Tauberfranken...
n and Swabia
Swabia
Swabia is a cultural, historic and linguistic region in southwestern Germany.-Geography:Like many cultural regions of Europe, Swabia's borders are not clearly defined...
n cuisine. A Bavarian speciality is the Brotzeit
Tea (meal)
Tea can refer to any of several different meals or mealtimes, depending on a country's customs and its history of drinking tea. However, in those countries where the term's use is common, the influences are generally those of the former British Empire...
, a savoury snack, which would originally be eaten between breakfast and lunch.
Traditional dishes
Since the late 19th century, regional cuisine has developed in the various states of the German nation, where the larger cities have received special attention. In the cookbooks termed as "Bavarian" in the 19th century, both domestic, rural dishes and dishes inspired by French cuisineFrench cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
were published. The cookbooks concentrated on dishes based on flour and Knödel. For the regular people, even the people living in cities, meat was usually only reserved for Sundays.
The 19th century cookbooks included many recipes for soups containing Knödel. The meat recipes were mostly based on beef and veal, where cooked beef was used for everyday meals. In the case of pork, suckling pig
Suckling pig
A suckling pig is a piglet fed on its mother's milk . In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines...
played a great role. "The use of offal
Offal
Offal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...
and the entire slaughtered animal - especially the calf - from head to toe was a special characteristic of the recipes collected in the Bavarian cookbooks. Udders, tripe
Tripe
Tripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
, calf head, calf hoofs, etc. have changed from 'poor man's dishes' [...] to the prestigious 'Schmankerl' of the new Bavarian regional cuisine. [...] The prominence of head cheese
Head cheese
Head cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...
, prepared both sweet and sour, seems to also be a speciality of Bavarian cuisine."
Knödel and noodles were a traditional festive dish in Bavaria. In the late 19th century, chopped pork with Knödel was a typical Bavarian regional dish. The Munich Weißwurst
Weißwurst
Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger and cardamom, though there are some variations...
was "invented" only in 1857. There were few recipes for mixed vegetables in the cookbooks, and stews played hardly any role, but the Pichelsteiner stew is said to be introduced in Eastern Bavaria in 1847. In the 19th century, the vegetables that most of the Bavarians usually ate were Sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
and beets
Beta (plant)
Beta is a genus in the flowering plant family Amaranthaceae. The best known member is the common Beet, Beta vulgaris, but several other species are recognised...
. French-influenced dishes included Ragout
Ragout
-Etymology:The term comes from the French ragoûter, to revive the taste. The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.-Preparation:...
s, Fricassee
Fricassee
Fricassee or Fricassée is a catch-all term used to describe a stewed dish typically made with poultry, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy, which is then thickened with butter and cream or milk . It often includes other ingredients and...
and "Böfflamott" (Boeuf à la Mode), larded and marinated beef. This was mostly only reserved for the nobility, but was later also adopted into the cuisine of ordinary people.
A report from 1860 says: "A characteristic of the nurture of the Upper Bavarian rural people is the overall prominence of flour, milk and lard
Lard
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...
dishes with vegetables added and the diminished consumption of meat dishes on the five most important festive days of the year: Carnival
Carnival
Carnaval is a festive season which occurs immediately before Lent; the main events are usually during February. Carnaval typically involves a public celebration or parade combining some elements of a circus, mask and public street party...
, Easter
Easter
Easter is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. His resurrection is celebrated on Easter Day or Easter Sunday...
, Pentecost
Pentecost
Pentecost is a prominent feast in the calendar of Ancient Israel celebrating the giving of the Law on Sinai, and also later in the Christian liturgical year commemorating the descent of the Holy Spirit upon the disciples of Christ after the Resurrection of Jesus...
, Kermesse and Christmas
Christmas
Christmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
[...]".
Munich cuisine
The citizens of the state capital MunichMunich
Munich The city's motto is "" . Before 2006, it was "Weltstadt mit Herz" . Its native name, , is derived from the Old High German Munichen, meaning "by the monks' place". The city's name derives from the monks of the Benedictine order who founded the city; hence the monk depicted on the city's coat...
differed somewhat from the everyday cuisine of the rural people, especially by the greater consumption of meat. In the city, more people could afford beef, and on festival days, roast veal was preferred. From 1840 to 1841, with Munich having a population of about 83,000 citizens, a total of 76,979 calves were slaughtered, statically approximately one calf per citizen. The number of slaughtered cows was about 20,000. Bratwurst
Bratwurst
A bratwurst is a sausage usually composed of veal, pork or beef. The plural in German is Bratwürste....
s of beef were especially popular. In the 19th century, potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es were also accepted as a part of Bavarian cuisine, but they could still not replace the popularity of Dampfnudel
Dampfnudel
Dampfnudel is a sort of white bread eaten as a meal or as a dessert in Germany and in France . It is a typical dish in southern Germany.-Ingredients and preparation:...
.
The typical meat-oriented Munich cuisine was not always accepted by others. One author wrote about Munich in a 1907 publication: "The 'Munich cuisine' is based on the main concept of the 'eternal calf'. In no other city in the world is so much veal consumed as in Munich [...] Even breakfast consists mainly of veal in all possible forms [...] mostly sausages and calf viscus
Viscus
In anatomy, a viscus is an internal organ, and viscera is the plural form. The viscera, when removed from a butchered animal, are known collectively as offal...
! [...] The dinner and evening meal consist only of all sorts of veal [...] And still the Munich innkeepers speak of a 'substantial selection of dishes' without realising that the one-sidedness of the 'Munich veal cuisine' cannot be surpassed any more!"
Soups
- Bread soupBread soupFränkische Brotsuppe is a simple soup that mainly consists of stale bread in a meat or sausage broth. Variations exists in many countries and is often eaten during lent....
- ChanterelleChanterelleCantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped...
soup with Semmelknödel - SemolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
Knödel soup - HochzeitssuppeHochzeitssuppeHochzeitssuppe is a clear, German soup based on chicken broth, fortified with chicken meat, small meatballs , asparagus heads, noodles and cooked egg garnish...
- LiverLiverThe liver is a vital organ present in vertebrates and some other animals. It has a wide range of functions, including detoxification, protein synthesis, and production of biochemicals necessary for digestion...
Knödel soup - Liver SpätzleSpätzleSpätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...
soup - PancakePancakeA pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...
soup - Sauerne Suppn ("sour soup", a soup made of hardened milk)
- BaconBaconBacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
Knödel soup
Main courses
- Saures Lüngerl
- Roast porkPorkPork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
with potato Knödel or Semmelknödel - Surbraten, roasted curedCuring (food preservation)Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...
pork or HaxeEisbein, literally ice leg/bone, is the German name for a culinary dish involving the pickled ham hock, usually boiled.Eisbein is heavily marbled meat covered with a thick layer of fat. The meat is tender and aromatic, but must be cooked or braised for a long time... - Krustenbraten
- TellerfleischTafelspitzTafelspitz is boiled beef in broth Viennese style.- The dish :Tafelspitz - boiled tri-tip - is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth...
- SchweinshaxeSchweinshaxeSchweinshaxe , in German cuisine, is a roasted ham hock , especially popular in Bavaria.The Austrian version of this dish, called Stelze , is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and...
- SauerbratenSauerbratenSauerbraten is a German pot roast, usually of beef , marinated before cooking in a mixture of vinegar, water, spices and seasonings.Sauerbraten is traditionally served with red cabbage, potato dumplings , Spätzle,...
- Skirt steakSkirt steakSkirt steak is a cut of beef steak, from the plate. It is a long, flat cut that is prized for its flavor rather than tenderness. Sometimes flank steak is used interchangeably with skirt steak, but it is a different cut of meat....
- PichelsteinerPichelsteinerPichelsteiner is a German stew that contains several kinds of meat and vegetables.-Preparation:In the first step beef, pork and mutton are seared. Then the vegetables are added that are usually potatoes, dices carots and parsley, cut cabbage and leek...
- Kalbsvögerl
- Reiberdatschi
- FingernudelnSchupfnudelSchupfnudel , also called Fingernudeln or Bubespitzle , is the name of a type of dumpling or thick noodle in southern German and Austrian cuisine, similar to the more internationally familiar Italian gnocchi...
- SchupfnudelSchupfnudelSchupfnudel , also called Fingernudeln or Bubespitzle , is the name of a type of dumpling or thick noodle in southern German and Austrian cuisine, similar to the more internationally familiar Italian gnocchi...
n - SchmalznudelnFried dough foodsMany cultures have dishes made by deep frying dough of one form or another. Doughnuts are a type of fried dough food that is covered separately in article "List of doughnut varieties".- Asia :*Central Asia**Boortsog...
- RohrnudelnBuchtelnBuchteln are sweet dumplings made of yeast dough, filled with jam, poppy seed paste or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam...
- SchuxenSchuxenSchuxen is a elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria. It is similar to Krapfen with the difference that it isn't sweet....
- Bröselschmarrn
- FleischpflanzerlFrikadellerFrikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as Frikadellen, Denmark, the Faroe Islands, Norway, Poland , Russia, Ukraine and the Netherlands...
- Cabbage rolls
- Suckling pigSuckling pigA suckling pig is a piglet fed on its mother's milk . In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines...
- Bröselbart
- GnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
- Kässpätzle
Brotzeit
- PretzelPretzelA pretzel is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe...
s - KartoffelkäseKartoffelkäseKartoffelkäse is a spread from the regions of Bavaria and Austria.-Origin:The name confuses as the spread does not contain any cheese...
- ObatzdaObatzdaObatzda is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter....
Delicacies
- Apfelkücherl
- DampfnudelDampfnudelDampfnudel is a sort of white bread eaten as a meal or as a dessert in Germany and in France . It is a typical dish in southern Germany.-Ingredients and preparation:...
- KaiserschmarrnKaiserschmarrnKaiserschmarrn is one of the best known Austrian desserts, popular in the former Austria–Hungary as well as in Bavaria....
- GermknödelGermknödelGermknödel is a fluffy yeast dough dumpling with a mix of poppy seeds and sugar, filled with spicy plum jam and melted butter on top, often eaten with vanilla cream sauce....
Desserts
- ApfelstrudelApfelstrudelApple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire .-History:...
- Bavarian creamBavarian creamBavarian cream or Crème bavaroise or simply Bavarois is a classic dessert that was included in the repertoire of Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly...
- French toastFrench toastFrench toast or Eggy Bread, is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil.Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other...
- BienenstichBienenstichBienenstich or "Bee sting cake" is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream....
- GugelhupfGugelhupfA Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. The part "Gugel-" is a variation of the Middle High German word Kugel...
- PrinzregententortePrinzregententortePrinzregententorte is a bavarian cake, which consists of at least six thin layers of sponge cake interlaid with chocolate buttercream. The exterior is covered in a dark chocolate glaze....
- Topfenstrudel
- Milchrahmstrudel (Millirahmstrudel)
- Zwetschgendatschi
Sausages and meat dishes
- Head cheeseHead cheeseHead cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...
- WeißwurstWeißwurstWeisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger and cardamom, though there are some variations...
with sweet mustardMustard (condiment)Mustard is a condiment made from the seeds of a mustard plant... - Black pudding
- BierwurstBeerwurstBierwurst is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor....
- GelbwurstGelbwurstGelbwurst, meaning “yellow sausage”, is a traditional sausage from Bavaria, Germany. It was invented in 1905 and is made from pork, veal and mixed spices such as ginger and nutmeg. Traditionally the sausage contained brains, though this is usually no longer the case. Despite this, it is still...
- Milzwurst
- WollwurstWollwurstWollwurst is a speciality that is similar to Weißwurst made from veal and pork. Those sausages are also calles "Nackerte", "Geschwollene", "Geschlagene" or "Oberländer" and are usually longer and thinner than Weißwürste....
- Stockwurst
- Regensburger WurstRegensburger WurstRegensburger Wurst is a boiled sausage with a fine or coarse pork filling. It comes in a compact shape with a length of about 10 cm and a diameter of about 4 cm. It was invented in Regensburg in the second half of the 19th century and only sausages that are produced in the inner city...
- LeberkäseLeberkäseis a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage...
Salads
- Bavarian potato saladPotato saladPotato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course....
- PotatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
and cucumberCucumberThe cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
salad - Bavarian WurstsalatWurstsalatWurstsalat is a tart sausage salad prepared with vinegar, oil and onions. It is normally made from a sort of boiled sausage like lyoner, stadtwurst, regensburger or extrawurst...
- ColeslawColeslawColeslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage. It may also include shredded carrots and other ingredients such as fruits and vegetables, apples, onions, green onions, peppers and various spices.-History:The term "coleslaw"...
- Sour Knödel
Bavaria
- Allerseelenzopf
- Auszogne
- Red cabbageRed CabbageThe red cabbage is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation....
- Bavarian blue cheeseBlue cheeseBlue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or...
- BauernseufzerLandjägerLandjäger, is a semi-dried sausage traditionally made in Southern Germany, Austria, Switzerland and Alsace .They are made of roughly equal portions of beef and pork with lard, sugar, red wine and...
- PretzelPretzelA pretzel is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe...
s - Böfflamott ("Boeuf à la mode")
- KartoffelkäseKartoffelkäseKartoffelkäse is a spread from the regions of Bavaria and Austria.-Origin:The name confuses as the spread does not contain any cheese...
- Hopfenspargel
- Fried dough foodsFried dough foodsMany cultures have dishes made by deep frying dough of one form or another. Doughnuts are a type of fried dough food that is covered separately in article "List of doughnut varieties".- Asia :*Central Asia**Boortsog...
- HorseradishHorseradishHorseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and the Arab World , but is popular around the world today...
- LeberkäseLeberkäseis a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage...
- Munich onion meat
- SauerkrautSauerkrautSauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
- ObatzdaObatzdaObatzda is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter....
- AsparagusAsparagusAsparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...
- Gwixte
- Head cheeseHead cheeseHead cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...
- RaphanusRaphanusRaphanus is a genus within the flowering plant family Brassicaceae. Two or three species are currently classified in Raphanus. They include the cultivated radish, Raphanus sativus and the common wild radish or jointed charlock, R. raphanistrum. Some authors accept the podding or rattail radish, R...
- Black-smoked hamHamHam is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
- SteckerlfischSteckerlfischSteckerlfisch is a fish grilled on a stick which is considered a speciality of Upper Austria and the foothills of the Alps in Bavaria...
- Weisswurst
Franconia
- Nuremberg bratwurstBratwurstA bratwurst is a sausage usually composed of veal, pork or beef. The plural in German is Bratwürste....
- Nuremberg lebkuchenLebkuchenLebkuchen is a traditional German baked Christmas treat, somewhat resembling gingerbread.Lebkuchen were invented by Medieval monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg...
- Franconian zwiebelkuchenZwiebelkuchenZwiebelkuchen, which literally means onion cake in the German language, is either a one-crust pie made of steamed onions, diced bacon, cream, and caraway seed on a yeast dough or a leavened dough that is particularly popular in the German winegrowing regions mostly of Rhenish Hesse, the Palatinate,...
- Franconian wood oven bread
- FruitcakeFruitcakeFruitcake is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruitcake. In the United Kingdom, certain rich versions may be iced and decorated...
- Schlachtschüssel
- Saure ZipfelSaure ZipfelSaure Zipfel or Blaue Zipfel is a typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst cooked in vinegar....
- Schneeballen
- SchäufeleSchäufeleSchäufele is a traditional dish from the South of Germany. It is made from the pork's shoulder meat which gives the dish its name as "Schäufele" is the depiction for the pork's scapula....
Drinks
- Wheat beerWheat beerWheat beer is a beer that is brewed with a large proportion of wheat. Wheat beers often also contain a significant proportion of malted barley. Wheat beers are usually top-fermented...
- Pale lagerPale lagerPale lager is a very pale to golden-coloured beer with a well attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it...
- RadlerRadlerThe Radler is a Biermischgetränk with a long history in German-speaking regions. Consisting of a 50%/50% or 60%/40% mixture of various types of beer and German-style soda pop or lemonade, the invention of the Radler has been widely attributed to the Munich gastronomer Franz Xaver Kugler in 1922...
- Märzen
- BockBockBock is a strong lager of German origin. Several substyles exist, including maibock or helles bock, a paler, more hopped version generally made for consumption at spring festivals; doppelbock, a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer...
- SpeziSpeziSpezi, in some areas also known as "Cola-Mix", is a genericized trademark for a soft drink made with cola and orange soda. Owner of the trademark is Brauhaus Riegele in Augsburg, Germany. When the brand was registered in 1956, Riegele at first was selling beer under the trademark.In most of Germany...
- ShandyShandyShandy, or shandygaff, is normally a beer mixed with citrus-flavored soda, carbonated lemonade, ginger beer, ginger ale, or cider. The proportions of the two ingredients are adjusted to taste, normally half-and-half. There are also non-alcoholic shandy mixes known as “rock shandies”...
- Bärwurzschnaps
- Blutwurzschnaps
- Enzianschnaps
- Obstler
- Franconian wine