Bavarian food from Bavaria a state in Germany is essentially prepared through a basical rural style of cooking. The food preparations include the use meat and flour based dishes called Knodel. The Bavarian food developed royal nuances being strongly patronized the Bavarian dukes. Popular Bavarian food preparations include - Wurstsalat, Krautsalat mit Speck, Kartoffelsalat, Obazda and Kartoffelsalat.
Bavarian food got developed by the royal Bavarian dukes particularly the Wittelsbach family. Apparent royal influences became characteristic to the cuisine being limited to the rich since the period of the 19th century. The past cuisine influences also came from Austria and Czech republic which were associated with the region through the royal families.
Bavarian food preparations mostly make use of pork meat, spices, wheat, cheese, potatoes and cabbage. Pork happens to be the staple diet of Bavarians besides other meats such as chicken, beef and veal. Eggs also constitute a vital part of their diet being had over meals as well as being ingredients in dishes. Vegetables include fresh greens, cabbages of red and white varieties, potatoes, carrots and beets. Dairy products include cheese and yoghurt. Food grains also constitute an important part of Bavarian food. Wheat is used in food as well as for brewing beer. Fruits include pears and apples. Dried nuts such as hazelnuts, almonds and walnuts are popular in dessert and pastry items. Spice and herb ingredients used in Bavarian food include parsley, dill and mustard.
Bavarian cream, Bienenstich, etc.