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.
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.
The traditional Palatine cuisine is in parts very hearty and substantial, mainly because the recipes were developed by the physically hard-working population or in times of poverty. In comparison to other regional German cuisines its dishes are also hotter and spicier. A typical spice used for sausage and potatoes is marjoram.
The most renowned dish from the Palatinate is Saumagen (meaning pig stomach) which is a mixture of lean pork, sausage meat, potatoes, onions, marjoram, cloves and pepper in a casing, traditionally a pig stomach, in which the mixture is simmered. As with most traditional dishes, there are variations with additional ingredients and spices. The finished product is cooled, cut into finger-thick slices and sold at all butchers in the Palatinate region. The slices are fried and usually served with sauerkraut and bread or mashed potatoes, sometimes with brown sauce.
Coarse Bratwürste , liverwurst and blood sausage, liver Knödel and meatballs, the latter most commonly served with a horseradish sauce, are integral parts of the Palatinate cuisine.
Like in neighbouring Alsace, sauerkraut is a typical side dish in all seasons, but especially in winter. Other very common additions to the main dish are mashed potato and brown sauce although many restaurants serve typical rye bread instead of the mashed potato.
Another very famous dish which is of eminent cultural importance is Pfälzer Dreifaltigkeit ("Palatinate Trinity"): it is a combination of the above described Saumagen , the typical Bratwurst and liver Knödel .
In the Middle Ages numerous little streams running from the Palatinate Forest to the Rhine were impounded by monasteries or peasants in order to create little fish ponds. Although many of these have gone, there are still many traditional restaurants in the middle of the forest whose menus feature a variety of fish. Nowadays, many "modern" varieties of fish are served alongside traditional species like trout, roach, zander, pike and carp.
A second very notable tradition of fish dishes beside the one that was nurtured by fish ponds existed along the river Rhine which was very rich in fish, especially before industrialization. Many men were fishermen and in the city of Speyer there was even a guild for this occupation which caught a variety of fish species, but especially salmon and eel were very important. In the course of the industrialization the Rhine became polluted and many species could not live there, or the fish were no longer edible.
But even after the loss of their own fishing grounds, the population retained its fondness for fish and nowadays there are still many restaurants along the Rhine and the Rhine valley that specialize in fish dishes and many villages still celebrate the traditional fishermen's feasts in which a diverse selection of fish are offered.
A very famous dish from the Palatinate is Dampfnudeln ("steamed noodles") with a salty crust. It is traditionally a main dish and enjoyed either with sweet side dishes such as wine sauce, vanilla sauce or fruit preserves such as mirabelle, plums or pear or with hearty side dishes like potato soup, vegetable soup or goulash. In some parts of the Palatinate it is even common to eat them as an appetizer with a hearty soup and then with sweet side dishes as the main dish.
During plum season a common main dish is "Grumbeersupp und Quetschekuche" which is potato soup and plum cake and for dessert Kerscheplotzer is served. Another seasonal dish is Zwiebelkuchen which is commonly served with Federweisser in autumn.
Also very frequently eaten are Gebreedelde which is the Palatinate version of baked potatoes with diced bacon or liverwurst. But also boiled potatoes with quark, onions, caraway, pepper or chive are very popular.
A traditional snack which exists mainly because of the working men in vineyards is Weck, Worscht un Woi (bun, meat and wine).
The most important product of the agriculture there and also one of the most popular export articles is the wine. It is grown mainly along the Weinstraße where because of its situation at the western edge of the Rhine valley and next to the range of mountains Haardt a very mild climate guarantees optimal conditions. Traditionally white wines are particularly Riesling, Müller-Thurgau, Silvaner and Kerner. Famous red wines are Blauer Portugieser and Dornfelder. The wines are not only important for drinking with meals but are also frequently used as an ingredient in sauces or desserts.
As many chestnut trees are growing in the Haardt the cuisine of this region features many chestnut dishes especially during autumn and Christmastime. They are preferably served with game, duck or rabbit which is also the traditional way of eating them but in recent years the cooks of sophisticated restaurants adapted many chestnut dishes from Italy and France. Important cultivars are vegetables and potatoes in the Vorderpfalz and asparagus in the Rhine valley. Due to the Mediterranean climate there are also almonds, kiwis, citron fruit and figs growing there and therefore the cuisine resembles the cuisines of the Mediterranean states like Italy, Spain and especially France.
The Palatine people's love of good food resembles that of the French and is especially visible in the public festivals and funfairs whose themes are frequently about food or drink. Beside the many wine feasts there are also other culinary specialties highlighted and celebrated such as asparagus in Dudenhofen, pretzel in Speyer, radish in Schifferstadt, Handkäse in Lustadt, cherry in Grünstadt-Sausenheim, potato in Bellheim or the dish Saumagen in Kallstadt.
This region's cuisine is even heartier and traditional dishes include:
In the region bordering France, the neighbouring influence is notable. Dishes such as Flammkuchen are very popular and even escargots are common.
Regional cuisine of Germany | ||
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The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Saumagen is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casing. Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes crisp. The dish is nothing like the Scottish haggis, because the stuffing is quite different.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
The cuisine of Minnesota is a type of Midwestern cuisine found throughout the state of Minnesota in the United States of America.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Eastern Europe.
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today. There are several Franconian food items that are also famous beyond the borders of Franconia, such as Nürnberger Lebkuchen, Bratwurst and the wines of Franconia. Franconia is also famous for its beer and harbours the highest density of breweries in the world.
The cuisine of Baden is considered one of the best regional cuisines in Germany. Nationwide this region features the highest density of star-rated restaurants, similar to the neighbouring region Alsace which does the same for France.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
