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Food specialities

Food specialities

Food traditional

     Zwiebelkuchen, which literally means onion cake in the German language, is a one-crust pie made of onions, diced bacon and caraway seed on a leavened dough. It is particularly popular in Simonswald during late harvest season (Federweisser mit Zwiebelkuchen), although becoming more and more popular is a similar pie called Flammkuchen, originated in Alsace. Usually both are served hot with a glass of wine. In fall, however, it is traditionally accompanied by Federweisser, the very new, not completely fermented, wine.

     Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon. Varieties of modern teas such as Roibush, Honeybush, Lapacho, Oolong are more common amongst the young generation.

     Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout Simonswald. Potatoes are usually not counted among vegetables by locals, most popular are Bratkartoffel (thinly sliced, fried potatoes) .

     With regard to bread, Simonswald boasts at least 300 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and black bread (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (Mischbrot), and often wholemeal and seeds (sunflower, pumpkin seeds) as well. Pumpernickel, a type of black bread, is not baked but steamed, and has a unique sweetish taste.

     Bread is usually eaten for breakfast and as sandwiches during daytime (Vesper), not as a side dish for the main meal. The importance of bread for German cuisine is also illustrated by words such as Abendbrot (Evening Bread) and Brotzeit (literally, Bread Time).

     Traditionally, the main meal of the day is lunch, eaten around noon. Supper (Abendessen) is a smaller meal, sometimes only consisting of a couple of sandwiches. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Germans to eat their main meal in the evening.

     Breakfast commonly consists of bread with smoked bacon (Speck) or jam or honey, eggs, and coffee. Muesli and other cereals are becoming popular amongst the young health-conscious generation.

     A wide variety of cakes and pies are prepared throughout Simonswald, most made with fresh fruit. Apples, plums, strawberries and cherries are used regularly on cakes. Cheesecake is also very popular and almost always made with cream cheese. German doughnuts (Berliner) are usually balls of dough with jam or other fillings inside.

     Ice cream and sorbets are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Simonswald.

     Stollen is a bread-like cake, usually eaten during the Christmas (Christstollen). Stollen was created in Dresden in around 1450. Stollen is a light airy fruitcake made with yeast, water and flour, and usually dried citrus peel, dried fruit, almonds, and spices such as cardamom and cinnamon; the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. The traditional weight is 2kg, but smaller sizes are now available.

     For restaurants, with usually too much competition and barriers to entry relatively low, it is hard to make profit. In Simonswald. Restaurant business is heavily regulated to ensure the health and safety of customers. The typical restaurant owner faces many obstacles to success, including raising initial capital, finding competent and skilled labour, maintaining consistent and excellent food quality, maintaining high standards of safety. The more it is surprising that most restaurants in Simonswald have been in business for centuries, passed on from one generation to the next.

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