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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]
The traditional Buchtel is filled with plum jam. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm. Obatzda: Side dish a Bavarian cheese delicacy that is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well), and one third butter. Limburger: Cheese
In the Palatinate, the salty-crust Dampfnudel is a traditional main dish, either with sweet side dishes (for example wine sauce, custard or boiled fruit such as plums, pears or the like) or with salty side dishes (for example potato soup, vegetable soups, goulash or pork) is eaten.
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Traditional Weißwurst-meal, served with sweet mustard (Senf) and a soft pretzel Weißwurst is brought to the table in a large bowl together with the cooking water. Weißwurst [ˈvaɪsvʊɐ̯st] ⓘ, literally 'white sausage'; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back fat.
Pages in category "Bavarian cuisine" The following 31 pages are in this category, out of 31 total. This list may not reflect recent changes. ...
It is a traditional meal in Bavaria, Poland, Slovakia and Hungary. In Bavaria and Poland, special dishes are made exclusively to be eaten during second breakfast. In Vienna and most other parts of Austria the second breakfast is referred to as Jause .
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related to: bavaria traditional food