HERZDRIGGER & CO.
Potato and flour dishes form the heart of the Palatinate cuisine and, in addition to their variety and variability, are also known for their unusual names.
“Hoorische” are, for example, potato dumplings, whose name comes from their slightly hairy surface. If you fill potato dumplings with minced meat, bacon or liver sausage, they are called “Herzdrigger” or simply “Gfillde”. Also indispensable is the “Pälzer Grumbeersupp”, a potato soup that, depending on the taste, can be mashed creamy or enjoyed as a stew with coarse potato pieces. Serve with the versatile steam noodle with salt crust or a sweet “Quetschekuche” (plum cake).
%22HERZDRIGGER%22 OR %22GFILLDE%22
With probably no other Palatinate specialty, the name of the dish shows so much the Palatinate love for food. In the heart trigger, potato dumplings and liver sausage combine to form a wonderful unit.
%22GRUMBEERSUPP%22 AND %22QUETSCHEKUCHE%22
The first Palatinate potatoes and plums are harvested in late summer. This classic dish is sweet and savory.
%22Dampfnudeln%22
They are not only known in the Palatinate – steamed noodles are now very popular across Germany. There are steam noodles with and without filling, with the unfilled variant being eaten in the Palatinate.