Palatine cuisine

The traditional Palatine cuisine is in parts very hearty and substantial, mainly because the recipes were developed by the physically hard-working population or in times of poverty.

Coarse Bratwürste, liverwurst and blood sausage, liver Knödel and meatballs, the latter most commonly served with a horseradish sauce, are integral parts of the Palatinate cuisine.

Another very famous dish which is of eminent cultural importance is Pfälzer Dreifaltigkeit ("Palatinate Trinity"): it is a combination of the above described Saumagen, the typical Bratwurst and liver Knödel.

In the Middle Ages numerous little streams running from the Palatinate Forest to the Rhine were impounded by monasteries or peasants in order to create little fish ponds.

A traditional snack which exists mainly because of the working men in vineyards is Weck, Worscht un Woi (bun, meat and wine).

It is grown mainly along the Weinstraße where because of its situation at the western edge of the Rhine valley and next to the range of mountains Haardt a very mild climate guarantees optimal conditions.

They are preferably served with game, duck or rabbit which is also the traditional way of eating them but in recent years the cooks of sophisticated restaurants adapted many chestnut dishes from Italy and France.

Beside the many wine feasts there are also other culinary specialties highlighted and celebrated such as asparagus in Dudenhofen, pretzel in Speyer, radish in Schifferstadt, Handkäse in Lustadt, cherry in Grünstadt-Sausenheim, potato in Bellheim or the dish Saumagen in Kallstadt.