When it comes to Swabian cuisine, Maultaschen for example, our version of ravioli, are a must-try. You can have them in a soup or roasted with potato salad on the side. Fun fact: The “tasty tasches” from Germany are even a topic within the L.A. Police ;-):

Or Spätzle, the famous Swabian noodles. We have them in many dishes: Lentils with Spätzle is something, every child knows and loves. You find Spätzle in the soup Gaisburger Marsch, that stems from the quarter Gaisburg in Stuttgart. And of course there’s the all-time-favorite Kässpätzle (cheese noodles).

One of my favorite dishes is Schupfnudeln with Sauerkraut. You can even tell yourself you’re having a veeery healthy meal because of the Sauerkraut 🙂

And for very brave eaters, the Swabian kitchen offers Saure Kutteln (pickled tripe). I actually never had them but maybe you’re brave enough 🙂

Trying these dishes in a restaurant is one thing, cooking them by yourself another. If you want to impress your family and friends with a Swabian meal, you find the 30 best Swabian (and Baden) recipes in the Swabian cooking book “So schmeckts bei uns” (That’s how it tastes here) by Katharina and Nikola Hild, published at Silberburg-Verlag. The recipes are in German, English and French and cover soups, main courses and desserts from all over Baden-Württemberg. All the dishes I mentioned above are covered in the book, too.

The book comes for 9,90 Euro and can be bought in regular book shops or here (affiliate link):
So schmeckt’s bei uns: Die 30 besten schwäbischen und badischen Rezepte

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