The cuisine of Germany is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of a larger cultural region, Central Europe, sharing many traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian and parts of Swiss cuisine.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Spätzle is a type of small noodle or dumpling made with fresh eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Maultaschen are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices. Maultaschen are typically 8–12 centimetres across. They are square or rectangular in shape.
Swiss cuisine is influenced by French, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are made from basic ingredients, such as potatoes and Swiss cheese. The great cultural diversity within Switzerland is also reflected in the great number of regional or local specialties.
Black Forest gâteau or Black Forest cake is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte, literally "Black Forest Cherry-torte".
A full-course dinner is a dinner consisting of multiple dishes, or courses. In its simplest form, it can consist of three or four courses; for example: first course, a main course, and dessert.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
The Stuttgart Metropolitan Region is a metropolitan region in south-west Germany consisting of the cities and regions around Stuttgart, Heilbronn, Tübingen/Reutlingen. These cities are arranged into three agglomeration areas. The population of the area is about 5,300,000 and it is one of the biggest regions in Germany. This area covers an area of ca 15,000 km².
Georgian cuisine is a traditional cuisine of Georgia. Georgian cuisine has similarities with Caucasus cuisine. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, Italy, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood products to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. Chilean cuisine also shares some similarities with Mediterranean cuisine, as the matorral region, stretching from 32° to 37° south, is one of the world's five Mediterranean climate zones. Finally, it is important to comment on the quality of Chilean wines and the wide variety of your Pastry, where dulce de leche can be considered a world culinary contribution.
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, being a staple in the German diet.
The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond.
In comparison with the more French-influenced Baden cuisine, Swabian cuisine is rather simple and rustic. It is native to Swabia, which comprises great parts of Württemberg and the Bavarian part of Swabia, as well as the Allgäu which has parts lying in Austria.
Spätzla, Spätzle [ˈʃpɛtslə] or Spatzen are Swabian or Alemannic pasta of an elongated shape which is served as a side dish or with other ingredients as a main dish. Similar pasta of a rotund shape is called Knöpfle in Baden-Württemberg and in Bavarian Swabia.
