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Sweet specialties of Alsace include kougelhopf, German-style cheesecake (called fromage blanc tart), Mont-Blanc (called torche aux marrons in Alsace) and streusel.. The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time and manala (a brioche in the ...
This is a list of traditional specialties guaranteed by country. Traditional specialities guaranteed (TSGs, singular traditional speciality guaranteed ) are traditional food products protected under EU and/or UK law.
Saxon cuisine encompasses regional cooking traditions of Saxony.In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice.
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The Petite France (French pronunciation: [pətit fʁɑ̃s]), in Alsatian dialect: Französel (also known as the Quartier des Tanneurs; German: Gerberviertel; "Tanner's Quarter") is the south-western part of the Grande Île of Strasbourg in Alsace in eastern France, the most central and characteristic island of the city that forms the historic center.
A Bembel and a traditional ribbed Apfelwein glass. Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, [1] with heavy influence from Bavarian cuisine and Rhenish Hesse.
The Neustadt district was created by the Germans during the Reichsland period (1871–1918) to serve as a new city center. As opposed to the old town on the Grande Île, which in 1871 had more narrow and crooked streets and fewer squares than today, the new town was conceived along monumental boulevards and broad, rectilinear streets that were seen as modern, healthy and easy to police.