Matches in DBpedia 2015-10 for { ?s ?p "Alsatian cuisine incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes include baeckeoffe, flammekueche, choucroute, and fleischnacka. Southern Alsace, also called the Sundgau, is characterized by carpe frite (that also exists in Yiddish tradition).Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens.The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time."@en }
Showing triples 1 to 1 of
1
with 100 triples per page.
- Alsatian_cuisine abstract "Alsatian cuisine incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes include baeckeoffe, flammekueche, choucroute, and fleischnacka. Southern Alsace, also called the Sundgau, is characterized by carpe frite (that also exists in Yiddish tradition).Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens.The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time.".