Fast food from the Middle Ages
Bavaria is more than just beer and brass band music. Visitors to Grüne Woche discovered culinary cultural assets at the stands of Franconian exhibitors.
Anyone who has ever wondered why the Nuremberg bratwurst is so small should ask Ines Filipovic. She knows all the stories and legends surrounding the sausage and is representing the Nuremberg Bratwurst Protection Association at Grüne Woche (Hall 22, Stand 225). “Because the gates of the city wall were closed in the evening, resourceful traders thought about how they could still supply their customers with the specialty late at night,” she reveals. ”The seven to nine centimetre sausage fitted through the keyhole.” The size, ingredients - including the characteristic marjoram - and origin are now protected by a blue and yellow seal. The recipe dates back to 1313, and a dedicated bratwurst museum in Nuremberg tells the story of the medieval invention, which is considered to be Germany's first fast food, according to the association.
Goethe's favorite wine
Many Franconian exhibitors are represented in the Bayernhalle. Vacation regions such as the Altmühltal or Upper Franconian towns such as Kronach will be exhibiting, as will wine-growing regions. Bruno Kohlmann from the Kohlmann-Scheinhof winery, chairman of the Fränkisches Gewächs winegrowers' association, is attending Grüne Woche for the 20th time. Even Johann Wolfgang von Goethe is said to have been a fan of Franconian wines. “The special thing about our vineyards is the different soils along the Main,” he emphasizes. Different varieties grow on red sandstone, shell limestone and Keuper over an area of 6000 hectares. Bruno Kohlmann likes to recommend Silvaner to his guests, which they can order online with free shipping.
Fruit with a history
In addition to wine, the Zwetschge, a subspecies of plum, also finds the best conditions in Franconia. Around 1900, the dried fruit was still exported directly to the British royal family. Since then, they have become less important, at least internationally. Yet the trees, which often grow in meadow orchards, make an important contribution to biodiversity. Today, local butchers, confectioners and distilleries are helping them to make a comeback with the support of the Bavarian State Institute for Viticulture and Horticulture (LWG) thanks to the “Fränkische Zwetschge” campaign. Meike Prestele tastes plum sausage, chutney or jelly at stand B220, which tastes particularly good with strong mountain cheese. We have also made mulled plum wine and plum gingerbread,” she says. A popular nightcap is plum brandy, which has been produced since the Middle Ages. Every two years, the best distillery is awarded a state prize.
