This cuisine is down-to-earth, genuine and honest
Great moments of Swabian cuisine
Culinary delights in the southwest mean above all: Maultaschen with potato salad, well-hung beef from a local butcher, fried with onions in gravy or home-made Spätzle with gravy. Each one of these three dishes makes a Swabian's mouth water.
Maultaschen love in the "Ländle"
Maultaschen are the Swabian answer to Italian raviolis. They are usually handmade, always deliciously filled and used to be THE food on Good Friday. Swabians could argue forever about whether they should be rolled or folded, with sausage meat or without, fried or swimming in broth. But they all agree on one thing: There's hardly anything better.
The Swabian Viertele
What the Bavarian calls a "Mass" (measure) and the Hessian calls a"Bembel" is for the Swabian his "Viertele". In the southwest of the country, this means a quarter litre of wine. And a Swabian one at that. In Esslingen, as an old wine town, people have always thought a lot of this. "A Viertele schlotzen" says the Swabian when he enjoys a glass of wine. There are several cosy wine restaurants in Esslingen.
The Swabian "Brezel" (pretzel)
It's a star in the local bakery and perfect for a quick breakfast to go - a heavenly treat with or without butter.
Their invention saved the life of a baker, they say. He was supposed to develop a pastry through which the sun shines three times in the morning - and as the story goes, he succeeded. A Swabian "Brezel", crisp and fresh from the oven, makes everyone happy. It tastes best with plenty of butter on it.
In Swabia, people have always been creative and demanding when it comes to enjoyment. And they are proud of what they have. That's why tradition is top priority.