4 Seasons of Food

In Germany, it’s not all about schnitzel and beer. For true “foodies,” the entire year is full of unique culinary highlights and dishes served only for a short time in the proper season. A traveler visiting at any time of the year can join the Germans and tuck into these specialties.

Spring: Germans everywhere equate the real coming of spring with Spargel, or white asparagus. Boiled spargel is enjoyed by many with just a bit of melted butter, a potato and a slice or two of ham. During Spargelzeit (asparagus time – May through June), cooks get creative with the delicate stalks, offering spargel pasta, spargel soup, spargel casseroles and so on. A dry white Riesling rounds out the meal.

Summer: The Germans consider ice cream a meal of its own. The ultimate ice cream creation is the Fürst-Pückler-Eis from Saxony. Named after the garden- and woman-loving Hermann, Prince of Pückler-Muskau (1785-1871), this strawberry, chocolate, macaroon ice bomb was featured in one of the duke’s love letters to an innkeeper’s daughter.

Fall: In the wine regions along the Rhine, Mosel and Main rivers, the cool evenings of early autumn are perfect for a hot slice of Zwiebelkuchen (onion pie) served up with a frothy glass of Federweißer, wine that’s still fermenting. Federweißer looks cloudy and has a sweet, fruity taste.

Christmas: Fruitcake from Dresden, gingerbread from Nuremberg, Baumkuchen from the medieval town of Salzwedel. No German household has Christmas without them. Baumkuchen has a tower of cake rings drizzled in a delicious dark chocolate glaze.

Germany’s delicacies beckon; which delightful culinary season will you experience next with Globus and Vado Travel LLC? A Deutschland smorgasbord awaits!

How about a trip to Germany to fill your belly with all the tastes that the seasons have to offer? Do you have a reason to pack?

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