Culinary heritage on the plate
The third edition of the gastronomic campaign “Culinary heritage on your plate” starts on October 29th. In all seven Bavarian administrative districts, selected traditional inns offer their guests traditional, regional dishes based on old recipes for 3 weeks. After the successful pilot project in 2015 and the regionally expanded campaign in 2016, the 2018 campaign now includes an even larger area network. From Bischofsheim / Rhön in the north to Görisried in the south and from Fellheim in the west to Patersdorf in the east of Bavaria, the culinary heritage is on the plate this year. Whether it's a lukewarm salad from Kalbkopf, Franconian potato soup with marjoram and bacon, bread soup or pretzel soup as a starter: the offer leaves nothing to be desired for lovers of exquisite starters. The main courses range from hearty home cooking to sophisticated culinary delights. Nettle dumplings from d`r Grandma brocket, Gruibaschnecka, stick sausage, skewered ox, meat platter, venison meat on fresh creamed mushrooms, braised ox cheek, Franconian sweet and sour ragout and much more is reminiscent of the "good old days", when you can feast without remorse could. And then something afterwards, where the name alone will quickly make you forget the feeling of fullness of the main course: Hasenöhrl with eggnog, Carthusian dumplings on vanilla sauce, malt beer cream with plum compote, plum rump or the famous Poor Knight - there is something for everyone.
Clear that such an action must be prepared early. The inns had to be carefully chosen. As an organization that is committed to the traditional Bavarian food culture, the association KEB attached great importance to the family tradition of the companies and their many generations of experience and on skilled craftsmanship, In addition, the board of the association "Culinary Heritage of Bavaria" set out in the spring to set out the basic directions of the culinary offer. The International Craft Fair IHM offered the opportunity to meet at the State Guild for the Bavarian butcher craft to subject one of the cornerstones of traditional Bavarian cuisine, the Saure Lüngerl, to an intense taste test (see photo). This was followed by no less intensive organizational coordination with the restaurateurs.
The "Culinary Heritage Bavaria eV" wants to make an effective contribution to the preservation and care of Bavarian food traditions and culinary traditions with the campaign "Culinary Heritage on the Plate". The participating companies will be starting from 29. October presented with their food on the KEB homepage in small video films. The action runs in most houses of the 29. October to 18. November. The association KEB wishes a good appetite.
KEB board chairman Prof. Dr. Franz-Theo Gottwald (left) and his deputy Lars Bubnick during the taste test of the “Sauren Lüngerl” on the butcher's stand at the International Crafts Fair 2018. True to the motto “Tradition and handicraft go hand in hand”, they chose “Culinary heritage on das Teller “handcrafted production method and traditional recipes that are worth preserving as the guiding principle of this year's autumn campaign.
