The german cuisine is a cuisine rich in diversity. Beyond the stereotypes concerning the consumption of beer, pork, cabbage and potatoes, Germany has an innovative cuisine, with multiple ingredients, often marrying sugar to salt. It also has a vast gastronomy and renowned chefs.
From fish and shellfish from the North Sea and the Baltic Sea to the Bavarian white sausage, through the Rhineland mussel soup and the various roast specialties, Germany also offers different types of pasta and ravioli.
The great autonomy of each German region has allowed the development of local culinary practices, sometimes enriching the contributions from neighboring countries. Thus in Germany there is a large number of regional dishes that have become emblematic of the whole country.
- Published in Travel&Food