The Atarazanas Central Market is a municipal market in the Spanish city of Málaga, in the autonomous community of Andalusia. The current building, the work of architect Joaquín de Rucoba, was built between 1876 and 1879 on the site of a Nasrid naval workshop. Only a marble door remains, hence its name: atarazana. read more…
Mett, also known as Hackepeter (Northern Germany, Eastern Germany and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top. Since the 1950s mett has also been offered as a buffet dish decoratively formed into the shape of a hedgehog, with raw onion “spines”. German law forbids mett being sold with a fat content exceeding 35%. read more…
Rødgrød (Danish), rote Grütze (German), or rode Grütt (Low German), meaning “red groats“, is a sweet fruit dish from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so rødgrød med fløde, literally “red porridge with cream”, has been a commonly used shibboleth since the early 1900s. read more…
Wiener schnitzel (‘Viennese cutlet’), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. read more…
Weißwurst (literally ‘white sausage’; Bavarian: Weißwuascht) is a traditional Bavariansausage made from minced veal and pork back fat. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 centimetres (3 7⁄8 – 4 3⁄4 inches) in length and 3–4 cm (1 1⁄8 – 1 5⁄8 in) in thickness. read more…
