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Germany Travel Tips - Food

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300 Types of Bread - and all of them healthy

All German breads boast an abundance of vitamins, mineral salts, protein and carbohydrates. It does not matter whether they are baked from light wheat flour like the mild Kasseler or from rye flour like the slightly sour tasting country loaves from Berlin, Mecklenburg and Thuringia.

The grainy black pumpernickel is a wholemeal bread from Westphalia and tastes fantastic with cooked ham. It belongs to the category of speciality breads just like the onion, the sweet raisin, the spice and the low-calorie crispbread. Breads which contain sesame or sunflower seeds are becoming more and more popular.
Very typical for Germany is the salty pretzel. In the bakery you will find it among crispy fresh rolls in different shapes which may be garnished with poppy or caraway seeds.

A shrimp toast from Sylt, a dinkel bread with aromatic smoked trout or a poppy-seed soufflé from Saxony are just some of the mouth-watering treats in store for you.

Or simply try a slice of black bread just with some butter on it. You will experience how wonderful it tastes.

Germany- a paradise for sausage lovers

The people from Nuremberg are in dispute with those from Regensburg as to who first invented the finger-size grilled sausage. But one thing is certain: the curry sausage was invented in Berlin - thin slices, garnished with ketchup and dusted with a thin layer of curry powder.

Brawn from Hesse stands comparison with the Bavarian jellied white or black meat sausage. And an air-dried Westphalian soft smoked sausage is always a match for a pork Bauernseufzer (hard air-dried sausage which has to be heated) from Franconia.

A Korn schnapps is called for once in a while. Especially when you are eating brown (!) curly kale with Pinkel, a very spicy sausage with bacon from Lower Saxony. And if it has to be Bock beer, then it should accompany the world famous Bockwurst from Berlin.

What remains to be mentioned is the Schinkenhäger (a grain schnapps) when you eat ham. An absolute must in Westphalia. A high class schnapps to go with a regional top product. High demands are also placed on specialities in other regions - the black smoked ham from the Black Forest or the Ammerländer ham, which ripens over beech tree and ash shavings.
But despite all the purity regulations - a stuffed pig's stomach from the Palatinate only becomes an enjoyable meal with potatoes, just like a spicy sausage from Lower Saxony needs to be accompanied by oat groats. Or should we stubbornly do away with tradition?

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