Alsatian specialities
One domain in which Alsace is particularly rich is of course the quality of its restaurants and its gastronomy. Here are some well-known specialities !
See :
Pastry
Based on honey, our gingerbread is the first Alsatian piece of pastry available since the 15th century in the convents, at St Claus’s day. The “Kougelhopf” is a kind of bun. Its name means “raised dough (with yeast) in the form of a ball”.
Sauerkraut, Alsatian style
Nowadays Sauerkraut is the Alsatian dish par excellence and is genuinely Alsatian and royal whenever accompanied with cooked pork meats.
“Flammeküeche” (Tarte flambée)
The tarte flambée based on bread dough, cream onions and lardons (bacon streaks) was formerly served as a lunch in the Kochersberg area.
Gooseliver
Initially gooseliver has originated in European Jewish communities, the only ones that forcefed geese to eat their liver.
Pork cooked meats
In Alsace, up to the 19th century, pork was the most frequently eaten meat ! Why ? because “every part of a pig is tasty”.
The “Bretzel”
A small, crisp biscuit glazed and salted on the outside in the form of crossed arms (from Latin “bracellus”, arm).
The “Baeckeoffe”
Alsatian hotpot of pork, mutton, beef mixed with potatoes and onions. This traditional dish was served on washing days.
Samedi 4 Février 2012
|
© Ville d'Obernai | Mentions légales | Webmaster | Création : 2exVia avec MasterEdit ® |
  |