G E R M A N

GAST R O N O M Y
EXQ UIS I TE F L AVOR
SAUSAGES
• ALSO NAMED WÜRST, BEING ONE OF THE
MOST IMPORTANT FOODS OF THE
GASTRONOMY, HAS MANY VARIANTS AND
FLAVORS, IN ADDITION, IT CAN BE FROM
DIFFERENT TYPES OF MEAT.

• SAUSAGES CAN BE SERVED ROASTED OR

COOKED, ALONE OR WITH A SIDE-DISH, AND
CAN BE PART OF A DISH, OR AS SNACKS.
THERE ARE RED, SMOKED, WHITE AND
MUCH MORE.

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FRIKADELLEN O BULETTEN:
• THIS IS A VERY POPULAR PREPARATION.
• THE FRIKADELLEN ARE FRIED MINCED MEAT
(PORK, BEEF OR VEAL), SLICED ONIONS OR
CHIVES, EGG, BREADCRUMBS, SALT AND
PEPPER.

• THEY HAVE A ROUND SHAPE AND A LITTLE BIT

FLATTENED.

• DEPENDING ON THE TASTE, THEY CAN BE

SERVED WITH TARTAR SAUCE, WHITE SAUCE,
COLD OR HOT.

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 Country States Area
Baden-Württemberg Southeast
Bavaria Souhteast
Berlin Northeast
Brandeburg Northeast
Bremen North
Hamburg North
Hesse Center
Mecklenburb-West Pomerania Northeast
Germany
Lower Saxony Northeast
North Rhine-Westphalia Northeast
Rhineland-Palatinate Southeast
Saarland Southeast
Saxony Northeast
Saxony-Anhalt Center
Schleswig-Holstein North
Thuringia Center

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GASTRONOMY BY REGIONS
12

10

0
Southeast North Northeast Central Germany

Famous dishes by zone

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German b re a d s
TYPES OF GERMAN BREAD
Weißbrot: • White bread

Zwiebelbrot: • Onion bread

Roggenmischbrot: • Wheat and rye bread

Weizenmischbrot: • Yeast bread

Pumpernickel: • Rye bread

Toastbrot: • Toast bread

Sonnenblumenkernbrot: • Bread with sunflower seeds

Kürbiskernbrot: • Bread with pumpkin seeds

Mehrkornbrot: • Multiple cereals

Vollkornbrot: • Whole meal bread

Roggenbrot: • Rye bread

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Drinks
NATIONAL BEVERAGE
• THE NATIONAL BEVERAGE Altbier
QUINTESSENTIALLY IS BEER, WHICH • Bitter.

REPRESENTS A SYMBOL SO IMPORTANT Malzbier

FOR THE COUNTRY, THAT THE FORMULAS • Dark sweet beer with low alcohol percentage.
TO ELABORATE THEM, IN MANY CASES
ARE LEGALLY PROTECTED BY THE STATE Starkbier
SO THEY ARE NOT MODIFIED.
Märzen

Doppelbock
• THE MOST POPULAR ARE:

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WINES
Wine Characteristic
 The kabimett Very high quality
 The spätlese More dry and with fruits
 The auslese Dry wines
 The beerenauslese Corresponds to sweet and refined wines
 The eiswein With intense sweetness
 The trockenbeerenauslese This variety is very expensive and has a lot of sugar

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