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German food, also called plain fare, is solid and down-home. Also Frankfurt’s cuisine follows this direction, especially in the areas around the city centre. The apple wine, known as Ebbelwei, and Frankfurt’s sausages characterise the Rhine-Main region and are famous over the borders of Germany. Ebbelwei and the popular “Handkäs’” (cheese), which is mixed with oil, vinegar, onion and herbs, are an unforgettable delicacy. Another highlight of Frankfurt’s cuisine is the “Schneegestöber” (snow flurry), a mixture of camembert and cream cheese, pepper and onion on farmer’s bread. Also cured ribs (“Rippsche”) and a combination with sauerkraut are an inherent part of the cuisine as well as the typical “Grie Soß’” (green sauce), which is made from at least seven different herbs, eggs, gherkins, vinegar or lemon juice and varied herbs and spices such as mustard, garlic, pepper and salt. Lately, the Frankfurt’s cuisine underwent a change through which traditional German dishes were combined with a range of new creative tastes.
A popular desert is the “Frankfurter Kranz” which is made of butter cream and brittle streusel. But there are also many delicious desert made from apples.
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