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Germany Gastronomy

When people think about Germany, the type of food that most likely immediately comes to mind is sausages with beer. They may be right, since there are more than 1,500types of sausages, like those of Frankfurt (smoother), Nuremberg (roasted), and Bavaria (white). But the German gastronomy offers other possibilities, like smoked fish, chucrut, the Maguncia cheeses,cakes (especially the famous, apple strüdel), and the varied recipes of the zone of the Sarre, that combine the German kitchen with dishes of French origin. German food is characteristical by its strongtaste and caloric content. Some outstanding foods are smoked pork chops, cabbage leaves stuffed with pricked meat, and small fillets made of minced meat called frikadellen. 

In any case, thegastronomical tastes vary according to the region. In Berlin, typically plates the eels, the sturgeon, cooked pig hands and, of course, the different potato and meatballs salads can be found. The city ofFrankfurt has different sausages varieties to offer, smoked pork with chucrut, cheese with crude onions decorated with oil and vinegar and the famous frankfurter kranz and Bethmämchen pies. 

The fameof German wines is well deserved. The more important vineyard areas are those near to the Rhin and Mosela rivers. If the harvest of the year has produced quality wine, it´s indicated in the bottleswith the word "naturrein", natural, whereas if the harvest has not been too good and is necessary to add sugar to the wine, it´s indicated with the word "verbessert", improved. Five German wine classescan be distinguished: kabimett, of high quality, spätlese, dry and fruity, auslese, dry, beerenauslese, sweet and very refined and trockenbeerenauslese, a strange variety with a lot of sugar and veryexpensive.

But as we said before, when people think of Germany, they think beer. It´s the most popular drink and there is no city that does not have its own distillery. There are several types,...