Germany: Swabian Food of Stuttgart

The Educational & Cultural Exchange Programme is sponsored by Stuttgart Singapore Pte Ltd to promote culture exchange and relationship between Stuttgart and Singapore.

In Japan, we have sushi; in America, we can’t miss the burgers; in Italy, it’s almost a sin not eating pasta and when you are in Hong Kong, how can you leave without trying dim sum? – Don’t you agree that culture is best represented by its food? So how about Germany?

Yes, the bratwurst is probably one of the most iconic food of the German culture. However, in Baden-Württemberg, where the Swabian culture has greatly influenced the taste buds here, there are some other interesting dishes to try as well!

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The first local dish we had when we arrived at the open air museum in Black Forest. Just beans, beef and a piece of chewy, corn-tasting carbohydrate pudding (Sorry, I can’t remember its name!)
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This is similar to what we had earlier, but with mashed potato and fresh carrots and beef.
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Called Maultaschen, these ravioli-looking dumplings is a traditional German dish that originated in the region of Swabia.

These dumplings contain an outer-layer of pasta dough which encloses a filling consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices.

Now, there is an interesting tale that goes along with this dish. Legend says that they were first prepared by monks who wanted to evade the meat prohibition during Lent and thought that God couldn’t see the meat when it was inside the pasta. Very cheeky, to think it was the monks who came up with it!

They also have a nickname called “Herrgottsbscheißerle”, which means Little God cheaters, how apt.

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A Swabian bread pudding called Ofenschlupfer (sweet bread pudding).

A sweet Swabian treat with a long tradition, it is best served with warm vanilla sauce. We had this dessert almost everyday!

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A bowl of spätzle.

Often served as a side in many of the local dishes, the spätzle is a type of egg noodle found in the cuisines of southern Germany, Austria, Switzerland, Hungary, Alsace and South Tyrol.

In Europe spätzle are largely considered a “Swabian speciality” and are generally associated with the German state of Baden-Württemberg.

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The combination of lens, sausages and spätzle is a very common dish in Stuttgart and the Baden-Württemberg region.
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Although it’s not a local specialty, but the pasta we had were all really good. Handmade pasta with beef and marinara sauce.
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Another yummy pasta! The combination of salmon and asparagus is really delicious.
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Pasta and Pizza: Huge portions with loads of ingredients. Well worth it.

Ok, by now you should know that I am a pasta fan. I mean, you can’t really go wrong with pasta in Europe right? Here’s the last pasta picture.

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Lasagne! I love quality of the homemade pasta here.
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One of the best chicken salad ever. Served at a bier garden.
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Here comes the wine! Riesling at 0.25l and little more.

Originating in German soil, Riesling is Germany’s leading grape variety, known for its characteristic “transparency” in flavour and presentation of terroir and its balance between fruit and mineral flavours. Having a glass of wine in this cool weather is just awesome.

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Pfitzauf: One last dessert for the road.

A kind of souffle prepared in special moulds and commonly served with apple sauce or vanilla sauce, the Pfitzauf is a local specialty dessert. The one we had is accompanied with a sweet apple sauce, although I heard there is a savory version of it that is served with bacon or cheese.

Oh, another food worth mentioning will definitely be the pretzel. We had them as snacks while on the road and it was the first food I ate upon arrival.

Known as Brezel in German, it is a type of baked goods with a unique knot-like shape. There are soft and hard varieties, savory or sweet flavors. Said to have been invented by an Italian monk in 610 A.D. to reward children for reciting their prayers, the pretzel has made its way into history books and the European culture since then.

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Trying out new food in new places can be taunting at times, even if you are a foodie. I often get nervous tasting the foreign and unknown too. But after a few days, you will be able to get used to it and might even miss it when you get home. The German-Swabian food culture is truly intriguing and I feel that I had learned a lot about the cuisine.

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