Food Veg NonVeg: Germany

LINK to Russian Kulich recipe

from Kulich

Pupi or Titola (Italian)

LINK to Pupi-or-Titola recipes from Epicurious

In the above recipe they refer to pinza dough NOT pizza dough. The dough is lighter.

LINK to friuli-venezia-giulia/Pinza-goriziana-traditional-Easter-cake

to Pinza (Croatia)

LINK to Pinza sweet Easter bread recipe

to Tsoureki (Greek and Italian)

LINK to Tsoureki recipe

to Koulourakia (Greek & Turkey)

LINK to Koulourakia recipe

to Kulich (Kulich recipe link top of page)

( Russia, Belarus, Ukraine, Romania, Georgia, Macedonia, Moldova and Serbia)

to Cozonac/Houska/Kozunak (Romania and Bulgaria)

Houska above (Czechoslovakia and Bohemian Germany)

LINK to Cozonac recipe

(Note, this recipe has variations: chocolate, walnuts, etc.)

to Paska/Pasca (Ukraine, Moldova and Romania)

LINK to paska recipe

to Babka (Ukraine, Poland and Belarus)

to Osterbrot (Germany)

LINK to Osterbrot recipe

to Brioche (French)

to Tarta de Santiago (Spanish)

LINK to Tarta de Santiago recipe

Pane di Pasqua (Italian)

LINK to Pane di Pasqua recipe

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Other images of Kulich

Kulich is only eaten between Easter and Pentecost.

The recipe for kulich is similar to

that of Italian panettone (sweet bread originally from Milan, Italy) which is usually served at Christmas and New Year in Western, Southern and Southeastern Europe, Horn of Africa and in former French, Spanish and Portuguese colonies.

The bread has been adapted to be served at Easter.

LINK to Easter Panetonne Bread

German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria In all regions, meat is often eaten in sausage form.

German sausages:

Swiss sausages:

Austrian Sausages

Spatzle

Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.

Today in Germany, spätzle are largely considered a "Swabian speciality" and are generally associated with the German state of Baden-Wurttemberg. In France they are associated with Alsace and Moselle. The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, a division of Nestle.

German Spatzle

Swiss Spatzle

Austrian Spatzle

Rye Bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.