In traditional German cuisine, most of it is Bavarian cuisine. The region of Bavaria is known for a large number of various catering establishments, where everyone can taste traditional dishes and delicacies. The influence of pan-European cuisine can not be overlooked, but still Bavarian cuisine remains the leader in the gastronomic arena of Germany. Institutions serving Bavarian cuisine are saturated with the color and spirit of the Germans.
Germany can be safely called a multinational country, and hence the food in this country is diverse, impregnated with the national characteristics of each community. They are monopolists in their industry. For example, Italians sell ice cream, and the Turks offer authentic Turkish dishes and nothing else. Bavarian cuisine is given more attention, because it differs in its simplicity in cooking, as well as healthy and hearty food.
The best dishes of Bavarian cuisine
Everyone knows the famous Bavarian sausages, shanks and pâtés. But not only this you can be surprised by the traditional Bavarian cuisine. There are all kinds of pastries, flour dishes for every taste. Cheeses and snacks from this product are the favorite treat of Bavarians. For example, "okotsda", a cold appetizer, which is prepared from grated cheese, cottage cheese and butter, onions, paprika and dill seeds with the addition of the main ingredient - beer."Obadzda" is served with a pretzel sprinkled with salt - a Bretzel. This is a traditional snack for beer.
The cold is common not only on the tables of the post-Soviet space, but also in the European cuisine is also represented. Since the Bavarians use all meat products, then there are quite a few types of holland. As components of the cold, eggs, vinegar, pickled cucumbers and other products are often used.
The first dishes are an integral part of Bavarian traditional cuisine. Often as a first course prepare "aintopf" - a thick soup or liquid stew, which is quite satisfying and often replaces a full dinner of three dishes."Aintopf" is prepared from a large number of products, from which it turns out thick and satisfying. Here and beans, and cabbage, potatoes, carrots, meat, sausage, beans, fat, pasta. Total and not count.
A truly traditional dish of the Bavarians is the pork leg prepared in a special way. This dish is called "svainhaksa" and is served with a garnish of sour cabbage and dumplings. Knedli - balls of dough, consisting of flour, potatoes, bread and spinach, which are cooked in water or steamed. Each housewife cooks dumplings in her own way, and therefore there are as many recipes as the Bavarian housewives.
Bavarian sausages, like Bavarian beer, deserve a separate topic, but they can not be mentioned. Sausage in Bavaria is incredibly plentiful. Each locality can tell about its firm recipe for cooking sausages. But especially popular are Munich sausages, which are prepared from veal, bacon and fresh parsley.
No matter how much the Bavarians liked meat, they can also surprise with desserts. The simplicity with which they are prepared is combined with an incredible taste. Pies and strudels, cakes and rolls, all this can be tasted by a couple with coffee, which in Bavaria is consumed in incredible quantities. In order not to appear in Bavaria as a foreigner, order coffee, not tea, for dessert.
It may seem that Bavarian cuisine is boring and monotonous. But this is completely wrong. The best German and European traditions are combined in the culinary traditions of Bavaria. The cuisine of the Bavarians is unique and unique, simple and tasty, combines national flavor and European trends.