Search results
Results from the WOW.Com Content Network
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 ...
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]
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 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.
Weißwurst, whose consumption traditionally is associated with Bavaria, helped in the coining of a humorous term, Weißwurstäquator (literally, 'white-sausage-equator'), that delineates a cultural boundary separating other linguistic and cultural areas from Southern Germany.
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.
A sweet primarily sold during Christmas season in Germany and Austria. Donauwelle: A traditional sheet cake popular in Germany and Austria that is prepared with sour cherries, buttercream, cocoa, chocolate and layered batter, like a marble cake. Fanta cake: A sponge cake made with the carbonated drink Fanta. Fasnacht (doughnut) Frankfurter Brenten