Palatine cuisine
The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond.
The traditional Palatine cuisine ...
Saumagen
Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach". The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral t...
Kirschenmichel
Kirschenmichel (other names include Kirschenplotzer, Kerschemischel, Kirschpfanne and Kirschenmännla) is a traditional dessert of the German Cuisine, especially popular in the regions Palatinate, Bade...
Federweisser
Federweißer (from German Feder, "feather", and weiß, "white"; from the appearance of the suspended yeast), is an alcoholic beverage, typically 4 percent alcohol by volume, but it's not uncommon to see...
Fermentation (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-prod...
Zwiebelkuchen
Zwiebelkuchen, which literally means onion cake in the German language, is either a one-crust pie made of steamed onions, diced bacon, cream, and caraway seeds on a yeast dough or a leavened dough. It...
Liverwurst
The word liverwurst is an anglicization of German Leberwurst, meaning "liver sausage". It is also known as liver sausage by some English speakers. It is a sausage eaten in North America, in large part...