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Germany is the third largest agricultural producer in the European Union [111] and the third largest agricultural exporter in the world. In 2013, German food exports were worth around EUR 66 billion. [112] Several food products are internationally known brands. [113] Aldi and Schwarz Gruppe are Europe's largest retailers. [114]
Slovakia is famous for gnocchi-like halušky pasta. Slovenia is known for German- and Italian-influenced cuisine, Poland for pierogis which are a cross between ravioli and empanada. Liechtenstein and German-speaking Switzerland are famous for Rösti and French-speaking Switzerland for fondue and raclettes. Ashkenazi Jewish cuisine; Austrian cuisine
With the founding of the German Empire, Berlin became the capital of a world empire and the arrival from different provinces expanded the city's cooking tradition, and Berlin cuisine began to internationalize. Jewish and Eastern European types of preparation were added, which expanded the menu in the capital. [citation needed] Café Kranzler in ...
A famous stew made of meat, potatoes, Spätzle and several kinds of vegetables like potatoes and carrots. Käsespätzle: Main course Dish of Spätzle and fried onions gratinated with cheese. Wibele: Snack Small, sweet biscuits. Himbeergeist: Beverage A fruit-based Schnapps produced mainly in Germany and the Alsace region of France. Kirschwasser ...
[2] [3] [4] Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat.
The baked roe of the fish is considered a delicacy and known under the name "Ingreisch" which means innards. As this is a very famous dish one should preorder it in most restaurants. To eat these specialities the best restaurants are those with own pools where the carp is kept and the best time is early autumn in the months September to November.
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]
Potato is an essential ingredient in the cuisine of Brandenburg since Frederick the Great encouraged its breakthrough through a royal decree. [1] It is so important that some tourist activities are built around the potato and its importance for the population in Brandenburg, for example the tourist association of Fläming offers a "culinary potato tour" where the participants are guided to ...