Deutschlands Genussregionen – Schlemmen von München bis Hamburg und Aachen bis Dresden | ARD Reisen

Neben Genussregionen gibt es überall auf der Welt gibt es Orte, die man unbedingt einmal besuchen möchte: Sehnsuchtsorte! Jetzt schon in der ARD Mediathek https://1.ard.de/reisen-sehnsuchtsorte?yt=d

00:00:00 Ostfriesland: Kluntje und Pils
00:03:54 Spreewald
00:06:42 Frankfurt am Main
00:09:22 Leipzig und Leipziger Alleier
00:13:33 Hamburger Labskaus
00:19:06 Saarland
00:20:20 Käsespätze aus Schwaben
00:24:31 Original Pfälzer Saumagen und Spätburgunder
00:29:04 Strahlsund: Bismarckhering
00:33:19 Schwaben und die Maultaschen
00:37:02 Schäuferle aus Franken
00:41:08 München: Die Weißwurst
00:46:10 Krabbenbrötchen an der Nordsee
00:50:17 Currywurst: Hamburg, Ruhrgebiet oder Berlin?
00:55:59 Thüringer Klöße und Rostbratwurst
01:01:22 Schwarzwälder Kirschtorte
01:04:39 Franzbrötchen
01:07:26 Der Halve Hahn mit Kölsch aus Köln
01:11:10 Dresdener Christstollen
01:16:31 Aachener Printen
01:20:16 Baumkuchen aus Salzwedel
01:25:10 Lübeck und sein Marzipan

Deutschland ist ein Land mit Genussgarantie: kulinarisch reich und vielfältig. In jeder Ecke schmeckt es anders und in jeder Region haben die Bewohner ihr ganz spezielles “Nationalgericht”.
“Deutsche Genussregionen” schlemmt sich durch alle Bundesländer auf der Suche nach den typischsten und leckersten Gerichten. Was kommt im Norden auf den Tisch, was essen die Süddeutschen am liebsten, was mag man im Westen und wie schmeckt eigentlich der Osten?

Begleiten Sie uns auf den Spuren von Schwarzwälder Kirschtorte und Spreewälder Gurken, Dresdner Christstollen und Frankfurter Grüner Soße, Leipziger Allerlei und Aachener Printen.
Neben der einen oder anderen Anregung für den nächsten Kochabend oder Restaurantbesuch wird nebenbei noch so allerhand Wissenswertes kredenzt. Wussten Sie zum Beispiel, dass die Deutschen im Jahr 800 Millionen Currywüste verzehren, 70 Millionen davon allein in Berlin? Oder dass die Münchner Weißwurst das Zwölf-Uhr-Läuten nicht hören darf? War Ihnen bewusst, dass die Ostfriesen im Jahr zwölfmal so viel Tee trinken wie der Rest Deutschlands? Oder dass die Maultaschen von findigen schwäbischen Mönchen erfunden wurden, um den lieben Gott ein wenig hinters Licht zu führen?

Begeben Sie sich mit uns auf eine vergnügliche und mitunter überraschende, auf jeden Fall aber wohlschmeckende Reise voller Gaumenfreuden quer durch ganz Deutschland.

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#Deutschland #Genuss #Essen #Gourmet #Reisen #Urlaub #Genießen #ARDReisen

“Deutsche Genussregionen, die Sie kennen sollten” ist ein Film von Sylvia Berndt. Sprecher: Andreas Fröhlich; Schnitt: Melanie Beyer; Redaktion: Ralf Kosack. Eine Gemeinschaftsproduktion von NDR, MDR, SWR und WDR, 2023. Alle Aussagen und Fakten entsprechen dem damaligen Stand und wurden seitdem nicht aktualisiert.

Germany, a country with guaranteed enjoyment. Culinary rich and diverse. Each region has its own special national dish. Hearty or sweet, home-style home cooking or extravagant creations. We feast our way through the federal states based on the number of calories, so roughly. Because of course the preparation and ingredients vary from region to region.

Subtitle: WDR mediagroup GmbH on behalf of WDR We start with you in the north with a very figure-friendly luxury product. # O-oh, I’m a Frisian boy, I’m a little Frisian boy. # And what does a Frisian boy drink? East Frisian tea. Exactly, and it actually has zero calories.

But East Frisian tea includes rock sugar and cream or, as they say here: Kluntje. And: Wulkje. * Music * The tea ceremony follows a fixed ritual. First the infusion, then the Kluntjes. And then there is that wonderful crackling sound. This is rock candy when it breaks down. The cream is

Placed on the tea level in a ring in a counterclockwise direction. Very carefully. With this “counterclockwise” movement you stop time a bit. And it’s good for conversation and for company and community while drinking tea. The cream is also a visual experience. It forms a wonderful cloud, the famous East Frisian Wulkje.

(Woman) I need my tea first in the morning. Without that, my day doesn’t even begin. Then this is spread out over the whole day. And when you have visitors, always: I’ll give us a cup of tea. * Music * East Frisian tea is a sophisticated blend of different types of black tea.

It should be strong, it should be aromatic. He should have a full body, but let his own typical character shine through. So with Kluntje and cream to make it a three-tiered delight. 3 stories? First I have the mildness of the cream, then the strong tea

And finally the sweet taste of the rock candy. Uh. Wonderful. But East Frisia can do more than just tea. If you want to drink something different, you can have something bitter from Frisian in Jever. Stroll along a kind of Walk of Fame in Wittmund. Cross the narrowest car bridge in Germany near Amdorf.

Or in Dangast with a stiff breeze and a stiff grog, er, keeping your ears straight. So, enjoy East Frisia and just stop time. * Music * And another figure miracle, named after the region from which it comes. # Ewald, Ewald. Come on, let’s go to the Spreewald.

Ewald, Ewald. Come on, let’s both go boating. Ewald, Ewald. Come on, let’s go boating. And then we’ll bring pickles with us. Sour cucumbers are the big hit in the Spreewald. Ewald, Ewald. Come on, let’s go to the Spreewald. # More than 30,000 tons of cucumbers and gherkins

Are harvested in the Spreewald every year. For this purpose, special harvesting machines, the “cucumber flyers”, are used. *Music* These were the best cucumbers. The Berliner said that if he bit into it, it would squirt. Then the cucumber is good. Tangy, crunchy, al dente. The Spreewald cucumber gets

Its very special flavor in the pickling department. Mustard and salted cucumbers, honey and pickled cucumbers. All have their own blend of herbs and spices. Mustard seeds, onions, dill, sometimes rosemary and lemon balm and of course a few secret ingredients. (Woman) The secret of the whole thing is the infusion. This infusion recipe

Has been passed down from generation to generation. Nothing was written down at the beginning. It isn’t today either. What you have in your head, you have in your head. (laughs) * Music * Ready, get set, go. At the annual Spreewald Marathon, every runner receives a cucumber medal.

Holidaymakers have long since discovered the Spreewald for themselves. The biosphere reserve is home to a number of animals and plants that are rarely found elsewhere. The beaver can usually only be seen at dusk. Accordingly, at this time of year you have to start around 7:30 p.m.

This is a good time to see beavers. Financial center, Goethe’s birthplace, Germany’s largest airport. Frankfurt. Mainhattan has a culinary flagship. # This is the big green sauce. This is the hit of the season. This is the big green sauce. And everyone likes to eat it. # The ingredients are precisely prescribed.

# As a true Hesse you use many different herbs. First of all, there is cress here, and chives are also included. Then you quickly add parsley and chervil. With some pimpinelle and borage as a highlight. With some pimpinelle and borage as a highlight. # Oh yes, and then sorrel.

The original Frankfurt green sauce consists of these 7 herbs and nothing else. However, one herb stands out. I always say it’s the chervil. Because the chervil gives the green sauce its harmony. Parsley is filler, cress adds spiciness. The chives add that oniony quality. The borage brings the mild.

It is a good mood herb and lifts the mood. But the chervil encompasses them all. In 2019, Frankfurt even attempted a world record for eating green sauce. On Green Sauce Day, 231,775 servings of green sauce must be eaten, no matter how. In creppels, in ice.

In traditional cider bars, the company, the daycare center. Köttbullar with green sauce, kebab with green sauce. There’s green sauce everywhere. It’ll be hard not to eat any. Although many people filled their stomachs, unfortunately it wasn’t quite enough to set the world record in the end. But Frankfurt scores with another superlative.

Of the 19 skyscrapers in all of Germany, 18 are here alone. #Yeah. Frankfurt City. Frankfurt, you are the city after my taste. Frankfurt, because you have everything for me. Your skyline makes me feel high, always free. And I know exactly that this is where I want to be at home.

Frankfurt, the city you will never forget. Frankfurt, because you are simply everything to me. Your skyline makes me feel high, always free. And I know exactly that this is where I want to be at home. # Rarely has a dish been so misunderstood as this one from Leipzig.

Well, that’s how you know Leipziger Allerlei. Simple mixed vegetables, packed in the freezer section. It actually consists of fresh vegetables and morels, the best that the field, forest and water have to offer. It has simply been reduced from this feast to a side dish. As such, it’s pretty firmly anchored in people’s minds.

Oh, how mean. It actually looks like this. But honestly, would you have recognized this feast? This is the original version of Leipziger Allerlei. *Music* It annoys me that it has a bad reputation. Probably because it’s in the chests. If it says Leipzig Allerlei, it means peas and carrots. That’s not it.

This is Leipzig. Churches, mass, Bach, Goethe. And also culinary delights. (Thyrolf) Leipziger Allerlei has its roots here. It suits this city because it brings in everything that we find here on our doorstep. We have the moist floodplains in which these morels thrive. We now have clean rivers again. So it could be

That one or two crayfish are accumulating here again. We have these garden centers and that makes it possible for us to get back to the original all sorts of things. Surprisingly, crabs also belong in the dish. Hardly found in the wild anymore, but rescue is near.

This is our noble crab, our native species. Today it has become very rare in nature. There are a few breeders who are trying to reintroduce the noble crab and produce it themselves. Here we have 2 male crabs. Could be used as edible crab. Well, it’s that quick. * Music *

What seems like star cuisine today was once an emergency solution. It came about in such a way that people said, man, we have to feed the children. We have to take something. Vegetables are healthy, we knew that. Then you just simmered it together. A variety of things. Let’s mix that together.

* Music * # Leipzig branch. Leipzig branch. Leipzig branch. # As tranquil as Leipzig’s canals seem, their history is spooky. This is what guests find out on crime tours with Henner Kotte. (Kotte) By the way, a body was found on the other side here at the Holy Bridge in 1920.

That was a typical robbery-murder. It wasn’t until 7 years later that a perpetrator was identified because someone on the street recognized him. In Dresden you have the great Elbe. If you drive up, you see the castles, if you drive down, you see the boat docks. In Leipzig you can

Drive through the residential areas and industrial areas and at the same time tell the city’s history and anecdotes. This is not possible in many other cities. * Music * This traditional Nordic dish does not reveal its beauty at first glance. # Hamburg is known for having a port.

Hamburg is known for being a lively city. # What Hamburg is also known for is this dish: Labskaus. The problem with labskaus that many people have is that they don’t realize what it’s made of. What de Buur doesn’t know doesn’t bother him. The ingredients are not unusual.

And it looks delicious in the pot. Things only get difficult when the meat is pressed through the meat grinder. # Yuck, yuck, yuck, yuck. Yuck, yuck, yuck, yuck. # Well, it’s definitely not a feast for the eyes, but that’s deceptive. Under no circumstances should you judge this food by its appearance.

Some people are also afraid to try it. But you should have the courage. Every person should try Labskaus once in their life. Even at the risk of getting stuck on it. * Music * In the beginning the dish didn’t contain fish. At some point the sailors realized

That they were carrying salted herring with them on their journeys. He made it to the Labskaus court. * Music * We are here in Hamburg. How can you think about leaving out the fish? We would leave out part of the soul of Hamburg. We Labskaus have the sailors to thank.

It was terribly practical for them. The food on the ships was always meager. Sailors traveled for long periods of time and had no cooling facilities. Then you have to know that the sailors had malnutrition, scurvy and bad teeth. It was always good to prepare food as puree or porridge.

This is the origin of Labskaus. Once for sailors without teeth, today for people with a fine palate. This earthy, slightly fruity, sweet flavor from the beetroot and onions. You’ve got the heartiness of the meat, you’ve got that fishy flavor that comes through. It all harmonizes perfectly.

Especially if you then let the egg yolk run over it. There is nothing like it. Since 2016, Hamburg has had a new landmark, the Elbphilharmonie. With a great view over the Hafencity, the harbor and the jetties. The water light displays in Planten un Blomen Park have been a classic for 50 years.

Completely free and outside. A culinary tongue twister awaits in the smallest federal state. # Wadde hadde dudde da? Wadde hadde dudde there? # This, ladies and gentlemen, is Dibbelabbes. Sounds strange, but that’s really what it’s called. To take notes: Dibbelabbes consists of potatoes, bacon, onions and lots of oil.

Apple sauce is served later as an addition. Dibben is a pot. It’s a kind of potato pancake. The potatoes have to be cooked, but they can still be mushy. Dull, so so. To do this, the potatoes must first be chopped up, as well as the onions. And where there is planing, tears flow.

There shouldn’t be too much liquid, which is why you have to squeeze it tightly. Mix in the eggs and season well with salt, pepper and nutmeg. An indication that the dish isn’t that old: bacon. This was something you didn’t eat every day. Until the 19th century, the addition of meat was

A luxury for the simpler sections of the population, and not just in Saarland. * Music * Good Dibbelabbes are made when the potato is crispy on the outside and soft and juicy on the inside. That’s why it’s often turned in the pot. It is first fried, then turned often

To create a crust on the outside and remain juicy on the inside. Another dash of oil or 2 or 3. And then, as the Saarlander says: The main thing is good. Saarland is not particularly big, but the distant views are impressive. Like here at the Cloef viewpoint on the Saar loop.

Hiking is very popular here. The Saar-Hunsrück Climb is particularly popular. And once you’ve already packed your hiking backpack, a short detour along the Saarhölzbachpfad leads to a place that isn’t yet in all travel guides: the Vogelfelsen. In contrast to Cloef, this is a little insider tip.

Away from the hustle and bustle, it gives the visitor many great insights into the path itself and this great view over Saarhölzbach, the Saar, the community and the region. # Because I’m the devil who’s searching for redemption. # Saarland is known for its former steel industry.

The old Völklinger Hütte plant was shut down in 1986. # And I’m a bad guy who’s searching for redemption. # It is now an impressive industrial monument. Squeeze or scrape? This question can only apply to one court. # Spaetzle with sauce. Spaetzle with sauce. # Or even better, spaetzle with cheese.

This also makes locals really rave. The delicious thing about Käsespätzle is the variety of tastes. You have the Swabian spaetzle with the cheese. Then there is a delicious sauce. The delicious thing about Käsespätzle is the fusion of delicious different cheeses and homemade spaetzle. Käsespätzle is simply incredibly great.

The melted cheese and a bit of bacon are still there. So, you can’t go wrong with it. The basic dough is simple. Eggs, wholemeal spelled flour, wheat flour, salt. You don’t need anything more. The most important thing to remember when making spaetzle is 2 eggs per guest.

If you have 20 guests, you have to buy 40 eggs. If you do this as a side dish. If you make cheese spaetzle, it’s 3 to 4 eggs. The right consistency is extremely important for preparation. The scraping. * Music * In order for the whole thing to become Kässpätzle,

You need onions, butter, well-melting cheese, cream, pepper and fried onions. The diced onions are sautéed in butter until translucent, deglazed with cream, seasoned and then a handful of cheese. Yummy. And then straight to the hip. And a little salad for a clear conscience. For the most die-hard fans,

The Spätzles Festival has been taking place in Blaubeuren every year since 1992. Back then it started with 450 eggs. Today we are at 6,000 eggs, where we crack fresh eggs. 6,000 eggs, 500 kg flour, 200 kg semolina. And add another 100 liters of water.

You have to get the dough a little creamy and firm. Come from Plochingen. Always for 10 years. Each year. Because it is simply delicious. The spaetzle area is large. It extends into the Allgäu, where you can the kilos of spaetzle you’ve eaten can run off wonderfully again. We are here in the Allgäu.

It’s one of my favorite places. It is not far from Marktoberdorf. This small suspension bridge seems shaky at first glance. It leads over the Wertach, a tributary of the Lech. Behind it are small cascade falls. The water splashes over stones. That’s why I like it so much.

# Oh Allgäu, my beautiful country. You are related to paradise. You are my home, my home. You are like a bride to me. So I say quietly, I love you. Once I’m gone, I miss you. And once I’m gone, I miss you. # We are located at the foot of the Ammergau Alps,

Directly on Lake Alatsee. It’s in a small cone inside. It’s not quite as big as the other lakes here in the Allgäu. There are numerous of them. The still water really calms you down and offers a lot of inspiration. When I look for my motifs here, I always find some kind of inspiration.

That’s why for me it is one of the most beautiful places in the world. A Federal Chancellor made his favorite dish known worldwide. He came from the Palatinate. This dish even exists as an order. Former Agriculture Minister Julia Klöckner already has it, but it was founded for Helmut Kohl’s sake.

The Chancellor ate his favorite meal with all the state guests. Helau. Helau. Helau. Man, what a sausage. Looks like a giant sizzler. But it’s not, it’s an original Palatinate Saumagen. It mainly consists of meat and potatoes. Add a good handful of onions. And then the spices. Salt, pepper, nutmeg, marjoram.

The mixture is ready, it has to go into the pig’s stomach. This is what doesn’t look so appetizing to many people, but it has to be done. That has to be the case, yes. – That’s what goes into it. So now there are different types of pig stomachs depending on where you are.

Exactly. Here in the Hinterpfalz we have the traditional Saumagen. It has no sausage, no preservatives, just salt, pepper and nutmeg. The other one is more likely to be found in the Vorderpfalz? Mainly in the Vorderpfalz. * Music * Since this is an organ, it has to be cleaned very well beforehand.

Because everything a pig eats is of course in there. Is cleaned beforehand and degummed. Watered, one, 2 days. Then salted because it needs to be preserved. We can only do that with salt. * Music * The people of Palatinate love their national dish so much and deeply

That they even organize competitions for its sake. The supreme discipline is the classic Saumagen. After all, it even has a political dimension. Barbara and George Bush have already been able to try it. Mikhail Gorbachev, who sat next to Chancellor’s wife Hannelore in the Deidesheimer Hof. And also Boris Yeltsin.

Helmut Kohl served this Palatinate specialty to all his state guests at the Deidesheimer Hof . She just didn’t want to eat Mitterrand at first. But a hint from the Chancellor made him quickly enjoy it. Kohl said if you don’t eat it, Saarland will get it back. The president then took the pig’s stomach.

Perhaps the French gourmet would have found it easier to come to terms with an alternative form. Such as Saumagen lollipops, Saumagen muffins, Saumagen chocolates, Saumagen cake or a multi-tiered Saumagen wedding cake. The place, which

Is known far beyond the borders thanks to Helmut Kohl and Saumagen, is located in the middle of romantic vineyards, Deidesheim. This is also where the inn is located, which has fed political celebrities from all over the world. Due to the almost Mediterranean conditions, an excellent grape juice ripens here. * Music *

A good Palatinate Pinot Noir belongs in a barrel made of Palatinate oak. You can’t taste Deidesheim oak, that’s right, but you can taste the Palatinate oak. It has a very special taste, spicy, just like you smell here in the forest. If it were warmer and it was raining,

You would smell the ground too. On the ground where the oak stands, that’s how it tastes. 107 steps up the corner head tower and you get a wide view of the area, which became world famous thanks to a meal. A small fish connects Chancellor Otto von Bismarck with Stralsund.

In 2006, the Hanseatic city experienced that Germany’s culinary delights can advance global diplomacy. Hering played a key role in this type of international understanding . He certainly never thought that he would step onto the stage of big politics . Henry Rasmus got the original recipe

For Bismarck herring from an heiress of Johann Wiechmann. He sent a keg to political celebrities over 150 years ago . Otto von Bismarck liked them so much that the herring snacks were allowed to bear his name from then on. The great-granddaughter was thrilled that someone remembered her great-grandfather,

Johann Wiechmann, who invented the recipe. And it stays in Stralsund too. The special thing about his Bismarck herring is that the skin is removed from the fillets, which makes them tender. The ingredients: mustard seeds, allspice, bay leaf, onion and a special broth. Henry Rasmus has kept the exact recipe safe.

I don’t have it in the safe, I have it in my head. Nobody can take it away from me. It’s like being tattooed from the inside. Henry Rasmus picks up around 1 t of herring fillets per month. In wooden crates and its 2.5 kg special barrels. * Music *

His most important performance came in 2006, when he gave then US President George Bush a barrel of herring. Very good, he said to me. His wife also thanked him. He held the barrel up, I stood to the side. With this gesture that he wants to try it. I wanted to say something.

“Mr. President, I am presenting you with a traditional gift from the Hanseatic city of Stralsund.” My wife saw this at home because it was broadcast live on television. She said you always looked so serious. I was thinking, don’t say Prime Minister, say Mr. President.

You would be the fool of the nation if you had promised yourself. Stralsund is the oldest city in Pomerania. And with its brick buildings and colorful gabled houses, it’s a real feast for the eyes. So a good choice for a presidential visit. The pride of powerful merchants during the Hanseatic era.

Perfect for a stroll through the medieval streets. There are a number of churches here. The Heilgeist Church was equipped with cannon balls during the reconstruction. Extravagant lucky charms. Because they said they were there and they were put there to ward off harm. Where there is already a ball, no new one will hit.

And so far it has worked. # And that’s what we live for, hey, hey yeah. Take me back to the seashore. # The location on Strelasund also makes the city an attractive travel destination for boat enthusiasts . The Oceanographic Museum allows insights into an animal world that is usually hidden from us humans.

# And that’s what we live for, hey, hey yeah. Take me back to the seashore, hey, hey yeah. # Stralsund is a real appetizer. Visually, historically and culinary. The next national shrine is based on, well, a scam. Maulbronn Monastery. Cistercians once lived here. Modest, strict and particularly clever monks.

When Pope Gregory banned the consumption of meat during Holy Week in 590 , clever monks smuggled the meat into a pastry crust. What God doesn’t see or know doesn’t make him hot. The legend says that Jacob, a lay brother, found a piece of meat. He thought to himself, I’ll hide that, the meat.

Prepared pasta dough, took the meat out of the barrel, winter spinach, herbs, chopped everything up, rolled it up in pasta dough. And served to the priest monks on Maundy Thursday. It is also said that the Herrgottbescheißerle, the Maultaschen, were invented in Maulbronn. The Herrgottbescheißerle is still the Swabian national dish today.

There are no fixed specifications for the filling. Classically it consists of meatloaf, bacon, leek and onions. But there are no limits to your imagination. In addition to the Swabian and veal maultaschen, I also make the salmon maultaschen. Especially now in spring and during Easter time. And my own creation of the vegetarian Maultaschen.

Which are very popular. Eat them almost as much as the meat ones. * Music * In Swabia, Maultaschen are already placed in children’s cradle or on their plate. When my mother makes them, they are always like this. You can fry it, but you can also make it as a soup.

It’s thick because there’s something in it. – I think it’s a bit tasty. Yes, it’s delicious. – So delicious. The Black Forest is a feast for the eyes. E.g. from the Himmelsglück observation tower. If your stomach is full, it’s best to take the elevator. And yes, the view is fantastic.

But the way back is even more fantastic. Because you go down with a curved cable car. * Music * The suspension bridge in Bad Wildbad also offers dizzying heights. 60 m high and 300 m long. After so much excitement you can treat yourself to a Maultäschle again.

Or you can earn your next portion while canyoning in the Murgtal. When abseiling, however, it would be advisable to have an empty stomach because a full one would probably turn over. You then go upstream through the water and back again in the same way. Our culinary journey now takes us to a region

That loves hearty food. # Su e Schäufele with a dumpling. And then dozo en dark sauce. E small salads, e nice beer. I can do that because I like it so much. You can tell straight away that there’s a real Franconian in me. # A Schäuferle is simply considered good form in Franconia.

The meat of the pork shoulder is tender, the crust is crispy. Plus dumplings with sauce. More is not possible. * Music * The meat is seasoned with salt, pepper and caraway and cooked in the oven at approx. 135° for 2 hours. Admittedly, this is not for vegetarians. Everyone else’s

Mouth is guaranteed to water when they see this . That a whole serving contains around 1,100 kilocalories? Doesn’t matter. * Music * Without Schäuferle it simply doesn’t work here. Not even in Corona times. A resourceful innkeeper in Franconia came up with the clever idea of ​​offering Schäuferle to go or to drive.

Pandemic-stricken fans simply picked up their dish from him. I think that was a saving grace, to be honest. Without the drive-in we would continue to sell our 20 or 25 dishes, which doesn’t do any good. Then you can actually allow it. And the drive-thru gave you a little bit of revenue,

Which you needed to pay your employees. And because the Franconians are an environmentally friendly people, disposable dishes were not put in the bag, but rather their own pots were put on the tray. A sophisticated system. Hand it in empty and get it back full. And then all over again.

Yes indeed. Goodbye, hello. – Goodbye, hello. I already ordered again on Sunday. – Understood. Bamberg is a historical and architectural gem in Franconia . Like ancient Rome, the city with the imperial cathedral was built on 7 hills. The only papal grave north of the Alps is located here.

The old town was never destroyed, resulting in a beautiful town center. More than 1,000 houses are listed buildings. The bridge is so great because you have a beautiful view on the old town hall with its colorfulness and also the different parts of the building that it has. And on the other hand,

It’s such an incredibly beautiful soundscape there. # My Bamberg, my homeland, my home and my happiness. It’s so nice to live here. A piece of paradise. # Little Venice is also paradise. The district is called that because some of the old fishing houses are built on wooden stilts. Now it’s getting real.

Musically, clothing-wise and especially culinary. # A white sausage breakfast, that’s fine. # When the Oktoberfest calls, there’s no stopping it. The biggest folk festival in the world includes the white sausage. It has to taste a bit like pepper, lemon and parsley. A white sausage must be fluffy, still

Have a bite in terms of consistency and must be cooked correctly. 2 are good. 3 were still possible, but a 4th is too many. Weisswurst contains veal, pork bacon, cooked calf’s head meat, table salt, crushed ice, spices, lemon and fresh parsley. Veal is the secret to a good white sausage.

Fresh, beautiful, lean veal. That makes it nice and fluffy and light. And the love from the butcher. – Yes, that’s part of it too. * Music * We hold on to this tradition because it is simply a Bavarian tradition and for us it is part of Bavaria. And I say for myself personally,

A white sausage after 12 no longer tastes good. # I need white sausage almost every day because I like the sausage so much. I don’t care about white sausage like that. A wheat beer to combat your thirst. # The question of all questions: How do you eat them correctly?

(Woman 1) I cut open the back, but not all the way through. And then lift it out. Then the remaining sausage stays warm. (Woman 2) I cut it in half. Then I eat it like that. Very easy. (Man) Never cut. – Why not? This is also part of the Weißwurst.

You can still take the skin off. But depending on the structure of the skin, it can be pulled together wonderfully, but never cut, please. I eat the sausage whole, not shredding it or removing the skin. I eat them whole, depending on my taste. # Weißwurscht, I love you. Weisswurscht, I like you.

Weisswurscht, no one tastes like you. Oh, Weißwurscht, you are my love. # Love goes so far that even Weißwurst ice cream is not taboo. We know from fine dining that salty and sweet work well. So it works in ice too. If you make ice cream naturally, only milk and sugar are

Involved, which can have little effect on the taste. This can, this must, this will be the best ice cream in the world. The rest of Germany may see it differently. The magical moment of making ice cream, when you see the ingredients melt into the mixture, that’s beautiful.

Some ice cream lovers may find their stomach turning, but don’t judge too quickly. It actually tastes like white sausage. Tastes exotic and quite good, refreshing. Cool. Taste is, well, a matter of taste. * Music * Of course, Munich also has other things to offer. The Viktualienmarkt, for example

. Oh no, we already had that. But something really surprising: Munich practically invented German graffiti. The first entire S-Bahn train was sprayed here in 1985. Who expects when they drive under a tunnel like this to see art? You can walk through here, you’re in an outdoor gallery, an outdoor gallery space,

And you can enjoy art without having to pay an entrance fee. You can end the day on the Alte Utting. The steamer used to sail across the Ammersee. And it still automatically puts you in the holiday mood. Our next appetizer is at the other end of Germany.

# Everything is fine on the boat. Everything in butter on the cutter. Everything is in order on the boat. Everything in butter on the cutter. # Small shrimp, big in taste. Crabs are the gold of the North Sea and the tasty treasure of the coast. The Büsum North Sea crab is awesome.

It belongs to Büsum like salt belongs to the North Sea. It’s a cult. Sitting at the harbor, peeling crabs, watching the cutters. That’s cool. The crab is not an easy catch. She likes to hide in the shallow coastal waters. Lowering the trawl nets requires experience and a bit of luck.

The crab is unpredictable, which is a good thing. We can’t locate the crab on the depth sounder. It’s actually just nose feeling. You can roughly feel where it could be. When the networks are full, the work really begins. Because the shellfish spoil quickly. While still on board they end up in a cauldron

And are boiled in sea water. There is still enough time to snack on crabs before entering the home port . North Sea, slightly nutty taste. I love those things. Quality control is also a must. Let’s try and see if they’re easy to peel. Really delicious, I can eat it every day.

# Oh Karola, this happened to me last week. I stop to look at the shrimp coils. See crab coils, see crab coils, see crab coils. # Peeling crabs is tedious, but it’s not rocket science. I take the crab by the head with my left hand. Touch her there. Count 1, 2, 3.

Open the third armour, pull the tail and jerk the meat out. The important thing is that with the crab you have to do it with feeling. Feeling and love, otherwise it won’t come out of the shell. If you approach it roughly like someone with gross motor skills,

You won’t get anything out of your skin. This is the form that locals and tourists like the crab best. Cozy draped between 2 bun halves. Crabs belong to the North Sea, just as mudflats belong to the North Sea or the coast. People come here every day. Several hundred rolls are sold every day.

Fish sandwiches, lots of crab sandwiches underneath. They swallow once and say that 7.90 euros is a good idea, but in the end they buy it. Well, with 324 kilocalories per serving packed in such a delicious way, who can resist? When I’m here, I have to eat crabs. Very easy.

You shouldn’t necessarily turn the euro around on vacation. Otherwise you should stay at home. * Music * Although, you can of course enjoy the North Sea coast without having to dig deep into your pockets. And because there is no mountain blocking the view here, you can let it wander.

For example, from the Obereversand lighthouse, which was brought here from a sandbank a few years ago. But still, it wasn’t an easy job. You also have to remember that the storm shook things up here. The storm has drawn out the warmth. The fog bell, fog for 3 days in a row.

The bell rang every 2 minutes. Not thinking about sleep was not an easy job. Yes, at least the view was nice. The next meal is a classic throughout Germany. And that causes envy. # Go into the city, what fills you up? No currywurst. Coming from a shift, there’s nothing nicer than currywurst. #

Several regions are fighting over this dish. But which one really invented? Hamburg of course. Of course you want to know where it came from. But my theory is, everyday food like that, you can’t say that’s the place. I think my location is also possible in Hamburg.

Yes, they would like that, the people of Hamburg. But Berlin has written proof. In 1949 the patent for a curry sauce was registered. By the Berliner Herta Heuwer. I patented it. This makes me the inventor of currywurst. All of Germany loves her for it. Because it’s quick, sloppy and filling.

And it is simply delicious. What Berlin also has, the hottest currywurst in the country. Here, where men are still allowed to cry because sauces in 10 different levels of spiciness bring tears to their eyes. The hardness: 7 million Scoville. Uh, for comparison, Tabasco has a maximum of 5,000.

If you really put a lot of heat into yourself, you get used to it. It’s like walking barefoot. It hurts the first time. If you walk barefoot for a week, it’s quite comfortable. If I eat spicy food for a week, I won’t notice level 5 the same way I did the first time.

# Make us a currywurst that’s extra spicy. And life gets hard at some point. No matter what comes, we bite into it. And if we’re lucky, we’ll have pork. Yes, if we’re lucky, we’ll have pork. And if we’re lucky, we’ll have pork. # Patent or sharpness.

Only the Ruhr area can show prehistoric evidence. I think this is the world’s first currywurst skeleton. In 2016, a similar skeleton, much smaller than the replica, was found in the north of Essen. And we will prove that currywurst existed in the Ruhr area before 1949.

Unfortunately, such a tangible artifact cannot be explained away. But a meteorological argument also casts doubt on Berlin’s authorship. That Herta Heuwer claimed throughout her life that she discovered currywurst sauce on September 4th, 1949, because it was raining so much in Berlin . But if you believe the records from the German Weather Service,

It didn’t rain, but the sun shone in Berlin. So, is it all just a big hoax? Well, it’s actually sausage. # Currywurst. You’re so hot, it makes me really thirsty. Currywurst, oh, currywurst. # And all regions are worth a trip. Hamburg with its harbor. The Ruhr area scores with what makes the pot.

The Zollverein mine in Essen. Once the largest coal mine in the world and for many also the most beautiful, it is a symbol for the entire region. Up to 8,000 people worked here in shifts above and below ground for 139 years. Today it is a listed building.

The Zollverein World Heritage Site has an international reputation. It represents part of the history of the mining industry in this region. It also stands for the future, for a place of change. This site is the largest industrial world heritage site in Europe. With an area of ​​100 hectares it is something very unique.

And a great venue. * Music * In the capital, visitors literally stumble from one highlight to the next. Brandenburg Gate, Potsdamer Platz, the former Checkpoint Charlie border crossing. Spree with Oberbaum Bridge, Victory Column, Bellevue Palace. You can toast the city’s culinary pride in style on the TV tower. With champagne.

The fruity champagne, the slight spiciness of the curry and a subtle acidity in the potato salad. It’s great together, you have to experience it. # Fries included. Oh, give me two currywurst. # Kitchen motto for our next stop: Nothing happens without a dumpling. # Thuringian dumplings, I really like them.

I like them best. # We Thuringians are very proud of the fact that we have Thuringian dumplings. We just love eating them. The basis for this oh-so-tasty filling side dish is potatoes. This is a bit of regionality that is embodied in the dumpling like no other dish in Thuringia. * Music *

It used to be said that a Sunday without dumplings would lose much of its greatness. There were actually dumplings and meat and vegetables every Sunday. Most of the time no vegetables at all, just dumplings and meat and lots of sauce. The path to the finished dumpling is arduous. Peel, grate, squeeze.

As is so often the case, the result was a product of chance and born out of necessity. (City guide) Thuringia has not always been a rich country. There were frequent famines. To create a substitute for bread, people got creative and tried making bread out of potatoes. But that failed.

Using potatoes as a flour substitute doesn’t work. So instead of baking, they tried cooking and came up with dumplings. * Music * Thuringian dumplings also have inner values. Toasted bread cubes. On the one hand, they are there so that you can eat them before making the dumplings.

Then a large part goes into the middle of the dumpling. Not just because it tastes good, but so that a cavity forms in the dumpling. This is a compact mass. The hollow space means the dumpling cooks better. * Music * While the dumplings are also known far beyond Thuringia’s borders

, the town of Bad Langensalza is still an insider tip for many. It’s worth a trip if you like medieval facades and half-timbered buildings. If you prefer to experience nature, you should explore the Thuringian Sea. Germany’s largest reservoir region. Program point 1: Relaxation. Program item 2: Fun. * Music *

Well, obviously only one person could walk on water. Program item 3: Sport. Take the pressure off. Look at this. It’s just beautiful, that’s rule number 1. Rule number 2, you don’t fight against the rope, you make yourself small and use the boat to get up. * Music * With a little practice

You can surf pretty quickly. And while we are in Thuringia. # I have the apron on, I’m turning the sausages around. I’m the boss and I’m at the grill. With tongs in hand, I always grill all sorts of things. Grilling meat and sausages is all I want. # Thuringian sausage.

# Yes, I grilled delicious sausage like crazy at the last village festival. Visitors came from the neighboring town. # Now we have the rind here. We now essentially have to remove the fat from the rind. Now take the knife, nicely at an angle. Zacki.

It has to be so that you can read the newspaper, something like that. We cut cubes so that we have a larger area for the spice to adhere to. What does that roughly mean? – Pepper, salt, nutmeg, coriander. Then into the pork intestines and the grill can be fired up.

Bratwurst has been officially available in Thuringia since 1404. (all) 3, 2, 1. The 1st German Bratwurst Museum recently celebrated its reopening. I am incredibly happy and glad that we are now at the point where we can get back into the bratwurst madness as normal. I’m just happy.

# Yes, everything has an end, only the sausage has 2. # There is no one recipe. Some like it with marjoram, others with caraway, others without much spice. # My darling, it’s over. # A confectioner’s specialty made our next region world famous. There it sits, seduction made cream

And ambassador for an entire region: the Black Forest cake. With chocolate sprinkles, black like the dark forest, with crunchy cherries, red and round and sensual like the Bollenhut. And with cream, lots of cream, white like the snow-covered hills of its namesake deep in the southwest. For many, irresistible hip gold.

The fact that one piece contains a gigantic 468 kilocalories doesn’t bother real fans. Mh, that tastes good. Wonderful. And then scraped the chocolate on top. Beautiful. Black Forest Cherry every day, so I don’t go without. How can I imagine my life? without Black Forest cake? Right, that sounds absurd.

The production is not rocket science. Cherries and cream are layered alternately on the dark sponge cake base . Well. And the most important thing… Black Forest kirsch. That has 45%. So, ours is 45%, simply because you now need less liquid for the cake, but it has the same taste.

And so that I can distribute it well, you use a laundry sprinkler, it’s called that. That’s 250 ml. 200 go into the cake, 50 are always for the confectioner. And because, as we all know, the eye eats, a real confectioner attaches great importance to sensible decoration.

Hinterzarten is considered a pearl in the Black Forest. A mountain bike is an excellent way to explore the surrounding nature. This forest pond is considered an insider tip. A moor lake, almost 2 hectares in size. It’s actually mystical, I can always say. It’s a source of strength for me when you come here.

Beautiful in every season, whether summer, winter, whether there is fog. Staying here is wonderful. When you go away again, you notice that you have more power again. The Ravenna Gorge. The stream makes its way over waterfalls and cascades. The gorge hike, which leads over footbridges into the valley,

Is 6.5 km long and takes about 2 hours. The Höllentalbahn runs over the more than 200 m long stone arch of the Ravenna Bridge . Winter sports fans know Hinterzarten for its Adler ski stadium. Unfortunately, the future Olympic champions will probably have to do without the cherry cake. This Hamburg original proves

That the north doesn’t just have fish and crabs . Sweet and juicy, sticky and crispy at the same time. Hamburgers know exactly what they expect from a Franzbrötchen. It can taste like butter and it has to have a nice cinnamon flavor. It must have moisture.

It has to be nice and big, definitely big. The Danish pastry delights even its makers, right from the preparation stage. I particularly like the smell of yeast. And the butter smells good too. What adds the most flavor is the cinnamon. When Franzbrötchen are made, the bakery smells of cinnamon.

They are most familiar in this coiled form, like a flattened snail. This is how it comes about. Sprinkle a large piece of dough generously with cinnamon and sugar, wrap it, cut it into pieces and dent it with a round stick. But there is also a more classic version.

Now we flatten the bun and always press it in from the corners so that this cut edge comes into the middle. Then we press it. Because many bakeries only make wrapped cinnamon French rolls, some customers were no longer familiar with this classic shape. They are not so sweet and sticky.

But whether wrapped or pressed, only a baker can do what a baker can do. You have to know about the dough, how far can I stretch the dough, how far can I roll it out, when will it tear. That’s a lot of practice, that’s craftsmanship. * Music *

A very elegant Hanseatic way to work off those Franzbrötchen pounds is cycling on the Als. With this vehicle you can reach corners that are hidden from normal cyclists. Hamburg is always beautiful. And it’s even more beautiful from the water. Now you know why people say, Hamburg, my pearl. # Ahoy, Hamburg.

Hamburg, my beautiful city. Ahoy. # Carnival, Kölsch and a Rhenish pub classic. Welcome to Cologne. # The cathedral, da Rhing, the Fasteleer, typical Kölsch. E delicious Kölsch, half a rooster, typical Kölsch. Kölsche Klüngel, Cologne water, typical Kölsch. # Famous landmark of the Rhenish metropolis, the cathedral.

When the cathedral was completed in the 19th century, i.e. 1880, it was the tallest building in the world. That exactly this vision of the people back then became reality. So to build the heavenly Jerusalem on earth. In any case, this justifies the title of World Heritage Site.

In addition to the cathedral, Cologne also has a culinary flagship, the Halven Hahn. It’s at least as well known, right? Down-to-earth, tasty, crunchy. Halver Hahn. A Halver Rooster? – Half rooster? Half chicken? Rolls with meat. – No, with cheese. Or with cheese, yes. Röggelche with Kis, I would say.

So, in Kölsch, it’s a rye roll with cheese. The Kölsche, that was too much. Then I would have seen, can I have a half? Have half, right? And that’s actually half rooster. Of course a German tourist thinks that’s half a chicken. We are always happy when they order it.

And then they just get a cheese sandwich. Absolutely top class culinary delights. The Halve Hahn impresses with its simplicity. Maybe not star cuisine and far from the Michelin star , but simply unbeatable in combination with Kölsch. Of course served by a Köbes. # Real friends are together, like a Jott and Pott. #

Köbes is a calling. You just gotta guys, gotta have fun. A little joke, but not too cheeky. You look after the guests. The big baked potato for the boy. And the crunchy one is for you, darling. But that’s Cologne culture. And that includes letting unsuspecting tourists fall into the Halve-Hahn trap.

Big eyes, big shock. Where is the bird? I’m not taking that back. They have to eat it and try the Cologne culture. With a good amount of Kölsch, the disappointment about the lack of fried chicken is quickly washed away. Back to the cathedral, the most photographed building in North Rhine-Westphalia.

For decades he has had to manage the balancing act between a place of worship and a tourist attraction. The cathedral is still the church in Cologne with the most services. At the same time, there are also 20,000 visitors who visit Cologne Cathedral every day. A total of around 6 million visitors per year.

This makes Cologne Cathedral the most visited building in Germany. Whether you come to Cologne because of the cathedral, the food or the Rhenish joy of life, you are guaranteed not to regret your visit. Everyone knows our next delicacy. She comes from Saxony’s state capital. Advent has this smell in tow.

Christmas stollen is as much a part of Christmas as the Christmas tree. The most famous one comes from Dresden. And here it is celebrated and of course eaten every year at Germany’s oldest Christmas market . The tunnel here was once called “Striezel”, which is where the name of the market comes from.

The pride of Dresden bakers and only genuine with the seal. * Music * Even though every bakery bakes its own Stollen, the basic ingredients are the same. (Man) There are 15 ingredients in the original Dresden Stollen. Starting with flour, milk, yeast, sugar, salt, lemon, mace blossom, this is a pure stollen spice.

And of course sweet almonds, bitter almonds, lemon peel, candied orange peel, butter, clarified butter. And sultanas. Over 6 centuries, a simple Lenten cookie made from flour, yeast and water became a nutritious Christmas cookie. Of course there is a lot of butter in it. That’s what tastes the most.

Not only is there a lot of butter in the dough, but butter is also added to the stollen twice after baking . It’s definitely a calorie bomb. When money for lemon peel made from Mediterranean tropical fruits was scarce during the GDR era, there was a desperate search for a replacement.

We grew up in an economy of scarcity. And then those responsible came up with the idea that you could harvest unripe, green tomatoes, They are candied, so add sugar 1 to 1. Then it just tastes sweet, looks green, has nothing to do with lemon peel,

Except that they were able to put a sweet, green mass into the stollen. And of course that was an absolute no-go for us artisan bakers. A certain criterion distinguishes 2 types of studs. The raisin density. Of course, as a little joke , there is a screaming tunnel that has few raisins in it.

One raisin after another screams. The other is whisper tunnels. The raisins are lying next to each other. * Music * * Music * In memory of the stollen-loving Elector August the Strong, every year at the Striezelmarkt there is a guest of honor, the giant stollen. (Man) The total weight is 4,246 kg.

Applause and shouts of joy. The rush is just as big as the gigantic Striezel itself. After almost 3 hours there is not a crumb left. * Music * # Dresden, you mean Dresden, you, the place that has everything. Dresden, you are my city. # Dresden is a beautiful city.

You have a little bit of everything, the cultural offerings and nature. The Frauenkirche. The monumental building, which was completely burned out during the Second World War, was rebuilt after reunification with donations from all over the world. The residential palace, once also destroyed in the war.

Today it houses the city’s 5 most important museums. Among other things, the Green Vault, Europe’s richest treasury. * Music * Newly opened, the parade rooms of August the Strong. In keeping with the ruler’s wishes, whatever the cost. The parade rooms, restored for 40 million euros, are worth seeing and worth a trip.

Just like the Zwinger with its picture gallery. What the Mona Lisa is to a Parisian is the Sistine Madonna to a Dresdener. If I were a tourist today, I would say that I was lucky to have discovered this city. From now on I’ll be here 4 times a year.

Next gourmet snack stop on our trip: Aachen. The city in the border triangle is actually known for its cathedral. Since the 10th century, numerous German kings have been crowned there. It smells like Christmas in the alleys. The smell of anise, cinnamon, cloves and coriander comes

From the many bakeries that produce a very special pastry: the Aachener Printe. Almost 200 years ago, the first Printen were baked in Aachen as durable travel provisions for pilgrims. Printe has very strong roots in Aachen. Aachen lives to a certain extent from printing, from tourism. This is very important for Aachen.

For me the print is something special. As a 4th generation Printen baker, you grew up with it. For us, life revolves around prints. This is very impressive and a lot of fun. Great-grandfather’s recipe is the family’s most precious treasure. Each baker has his own traditional recipe,

Which is passed down in the family and kept top secret. Everyone is proud of it. It is coordinated with the spice mixture. * Music * More than 4,500 tons of Printenteig are made in Aachen every year. The name “Printe” comes from our neighbors. (Small) This comes from Dutch, Flemish, “prenten”.

In English you can translate to “to print”. From the print. The dough is printed into the model, prented. The Aachen baker Henry Lambertz then came up with the idea of ​​cutting the dough into strips. But the handy bite was pretty dry. Interestingly, around 1870, the Aachener Printe was

The first pastry in Germany to be covered in chocolate. Today it is self-evident that pastries and chocolate belong together. But back then there was a nice story that the daughter of the then owner went through the factory with the herbal prints ran and dipped the Printe into a chocolate bucket.

This is how bland pilgrim provisions became delicious Christmas cookies. * Music * What stands out next to the cathedral in Aachen is the art of all the places. Much of it comes from Bonifatius Stirnberg. You can shake hands with him here. His doll fountain is particularly fun for passers-by. It’s something different.

I think it’s funny that you can move the elements. That’s something special. I believe this is the first one in the world to be publicly exhibited with articulated figures. That was Mr. Stirnberg’s idea. That’s the most important thing to me, that people

Can understand the art and be able to do something with it. Otherwise art is meaningless. If it’s only made for specialists, that’s not my thing. I want to make art for the people. And the people thank him, especially in summer. Because here at his sparrow fountain there is even drinking water.

* Music * The next destination may not be so well known, but the cake that was invented here is. Only one has this cross section. Baumkuchen and Salzwedel have been closely linked since 1807. The confectioner Johann Andreas Schernikow wrote down his recipe back then, and the original Salzwedler Baumkuchen is still baked today

. It gets its name because its grain is reminiscent of the annual rings of a tree. But not just because of that. The most important thing for the naming is that it is baked on a wooden roller, on a log, so to speak. In front of an open wood fire.

In this bakery, Baumkuchen is made traditionally like it was 200 years ago. The dough consists of butter and egg yolk. The protein is separated. Flour and a secret blend of spices. Add beaten egg whites with sugar. When the first Baumkuchen in Salzwedel was baked here in 1807,

We didn’t yet know about baking powder. Back then, cakes were loosened by beating egg whites until stiff. We do that here too. We beat our egg whites into egg whites and use them to loosen our cake. As in the 19th century, the Baumkuchen bakes here in front of an open flame.

The dough is applied in layers to a rotating wooden roller. The next layer follows when the previous one is honey brown. That’s about 8 to 10 layers. This is based on experience as to how many layers you apply. It can happen that the cake falls down.

We have to keep an eye out and see if the cake gets too heavy, I’d better stop. It cracks on the side and then we have to stop. After around 20 minutes a tree cake is baked. As soon as the “Baumkuchen blank” has cooled down,

It is refined with chocolate or a fondant icing made from sugar. * Music * This fondant icing is the original icing for Baumkuchen. From the very beginning, all tree cakes in Salzwedel were covered with this fondant glaze. Chocolate was only added much later. * Music * Salzwedel in Saxony-Anhalt

Is a stop on the German Half-timbered Road. There are several picturesque streets and 600 half-timbered houses. (woman) This is a club here. This association is called the “Association to Save the Mayor’s Court”. Those here on a voluntary basis maintain and rebuild this ensemble. This wall, which you can see so beautifully here,

In this little room, is the inner city wall. The separation between old and new town. The one in the restaurant there? – Yes, exactly. The two cities were separated from each other by a wall. A truly fabulous day awaits visitors to the fairytale park. Cinderella and Snow White, Pittiplatsch and Schnatterinchen

Cavort here . Plus characters from regional fairy tales and legends from Salzwedel and the Altmark. * Music * The 45,000 square meter park is open all year round. * Music * At the top of today’s calorie winner’s podium is the North German Christmas specialty. # Let’s go to Lübeck for delicious marzipan.

Let’s drive to Lübeck for delicious marzipan. # Lübeck and marzipan have belonged together since 1407. When grain became scarce, the Senate is said to have demanded bread made from almonds. Lübeck was a marzipan town from early on. Many confectioners were already based here. As early as 1500, the guild regulations recognized

That marzipan was already being produced here. That’s up to the Hanseatic League. The raw materials came here well, i.e. the almonds and sugar cane. Then you could create it accordingly. Most important ingredient: almonds of the best quality. Mediterranean almonds are considered particularly aromatic. Added to that is sugar.

The higher the almond content, the higher quality the marzipan is. The secret is the sugar content. So 2/3 almonds, 1/3 sugar. And Lübeck marzipan, add another 30% sugar to the raw mixture , then it is still Lübeck marzipan. The sugar almond mass is then roasted.

At what temperature and for how long is a trade secret. Roasting gives the typical aroma. In the past, marzipan was only for the well-heeled and the sick. Previously, only pharmacists were allowed to make marzipan because it was considered medicine. That’s why you could only buy it in pharmacies.

In the Middle Ages they had a monopoly on the sweet almond treat. At least as a tonic for people who used to be terribly ill, one could imagine that this calorie bomb made of fat and sugar would quickly make up for the lost weight. (Mura) When the guild regulations became more relaxed,

The confectioners were finally able to make marzipan. Then sugar beet came onto the market. Then it was a little more affordable. # Free rein with marzipan. # A dream for every confectioner and hobby modeler. # Free rein with Ma-Ma-Marzipan. Without considering losses. # Of course, Lübeck is

Also worth a visit outside of Advent. If you want to avoid the crowds of tourists, simply explore the Hanseatic city from the water. * Music * Our culinary trip to Germany is over. Even if you are normally allowed to work up an appetite outside but should eat at home,

We strongly encourage you to dine out sometimes. It’s definitely worth it. Copyright WDR 2023