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Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
Bread rolls, known in Germany as Brötchen, [71] which is a diminutive of Brot, with regional linguistic varieties being Semmel (in South Germany), Schrippe (especially in Berlin), Rundstück (in the North and Hamburg) or Wecken, Weck, Weckle, Weckli and Weckla (in Baden-Württemberg, Switzerland, parts of Southern Hesse and northern Bavaria ...
A German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol. Radler: Beverage A beer mixed with citrus lemonade Kartoffelkäse: Side dish A spread from the regions of Bavaria and Austria that literally means "Potato cheese". Münchener Bier: Beer
The onion pattern was designed as a white ware decorated with cobalt blue underglaze pattern. Sometimes dishes have gold leaf accents on them. Some rare dishes have a green, red, pink, or black pattern instead of the cobalt blue. A very rare type is called red bud because there are red accents on the blue-and-white dishes. [1]
The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n) [ˈsao̯haks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
Nymphenburg: Pair of small table vases, probably by J. Häringer, c. 1760 Nymphenburg porcelain tableware, c. 1760–1765 The Nymphenburg Porcelain Manufactory (German: Porzellan Manufaktur Nymphenburg) is located at the Nördliches Schloßrondell (northern palace circle) in one of the Cavalier Houses in front of the Nymphenburg Palace in Munich, Germany, and since its establishment in 1747 ...
The Historic Sausage Kitchen of Regensburg (German: Historische Wurstküche zu Regensburg) is a restaurant in Regensburg, Germany. This is notable as perhaps the oldest continuously open public restaurant in the world. In 1135 AD a building was erected as the construction office for the Regensburg stone bridge. When the bridge was finished in ...
A Bembel and a traditional ribbed Apfelwein glass. Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, [1] with heavy influence from Bavarian cuisine and Rhenish Hesse.