Swabian cuisine

In the Roman Catholic parts of Swabia, mainly influenced by Austria, the cuisine is more elaborate and features more opulent flour dishes.

The cuisines of the former Empire cities Ulm, Augsburg, Ravensburg and Biberach are very diverse, with apparent Italian and French influence.

The popular idea of traditional Swabian cuisine remains based on the stereotype of simple, hearty and uncomplicated "peasant food".

Among Swabia's best-known dishes are Maultaschen (meat and spinach-filled dumplings either fried or served in broth) and Spätzle (fresh egg noodles).

Spätzle is prepared by scraping the fresh pasta down in thin bands from the "Spätzlesbrett" (a simple wooden board), but nowadays there are special "Spätzlepresse"s available, (which are similar to potato ricers).

Shorter Spätzle and the thick, round Knöpfle are prepared with a Spätzlehobel, which is a board with little holes through which the dough is pushed, directly into the boiling water.

They may also be served with sweet accompaniments, either pan-fried or boiled: they are commonly eaten with melted butter, cinnamon sugar, apple sauce or fruit preserves.

Very well known (although not universally loved) are Saure Kutteln, tripe cut into slices, steamed with roux and then soured with vinegar or wine.

The Swabian Wurstsalat is an assortment of sausages that are sliced, mixed together with onion, pickles and chives, and dressed with oil and vinegar, and eaten with bread.

Filderkraut is a special variety of pointed cabbage grown on the Filder, a plain near Stuttgart, and used to make sauerkraut and salads.

[citation needed] Ofenschlupfer (lit., "oven slipper") is a kind of bread pudding consisting of stale white bread spiced with sugar, vanilla, and cinnamon, which is layered in a casserole dish with apple, raisins, and almond biscuits, and then soaked in an egg and cream-based custard before being baked in the oven.

Kirschenplotzer comprises stale white buns, worked into a dough with butter, egg, milk, and sugar, into which cherries are folded before the casserole is baked, and then served hot.

This is a kind of soufflé prepared in special Pfitzauf moulds and commonly served with applesauce or vanilla sauce, although there are also savory recipe variations with cheese or bacon.

Nun's puffs are small round doughnuts made of a yeast dough or choux pastry, and fried.

[citation needed] There are some baked goods made throughout the region, and widely available in bakeries: these include Laugengebäck, pretzels, bread rolls, and Hefezopf (lit., "yeast plaid").

The Swabian "Seele" (lit., "soul") is a baguette-like white bread made from spelt with its origin in Upper Swabia.

Another speciality which is native to Reutlingen is the Dreikönigsmutschel, (lit., "Three Kings Mutschel"), a star-shaped, bland yeast pastry with eight points and a round elevation in the middle which is the circle of a braided garland.

Also very popular is the Swabian Träubleskuchen, a cake with a shortcrust pastry base and a filling of redcurrant and beaten egg whites.