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Culinary specialities

Specialities and traditional specialities from the Augsburg region. This is what the Augsburg region tastes like.

Kulinarisches Erbe

Culinary heritage is the special products and typical cuisine that characterise a region. These are traditional specialities that can be traced back to local agriculture or history.  

The great variety shows how much regional enjoyment is linked to tradition, history, culture and regional agriculture. 

Culinary heritage is also worth discovering in the district of Augsburg. From Lechtal lamb to Augsburg Zwetschgendatschi and beer culture, there is a wide variety of culinary delights on offer in the Augsburg region.

Kulinarisches Erbe - Produkte
Zwetschgendatschi

Augsburger Zwetschgendatschi

Zwetschgendatschi is a typical Augsburg speciality. The yeast pastry, densely topped with plums, tastes particularly good lukewarm, sprinkled with cinnamon and served with whipped cream.

Bier genießen im Biergarten

Beer culture

As early as 1156, 360 years before the Bavarian Purity Law, a law on beer quality was passed in Augsburg. To this day, Augsburg breweries brew strictly according to the rules and produce tasty beers.

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Makronenbreze/Seelenbreze aus dem Augsburger Land

Seelenbrezen

On 2 November - All Souls' Day - it is customary to bake soul pretzels and give them to your godchild. The bakeries in the Augsburg district also sell sweet pretzels made from yeast dough with icing sugar or sugar glaze around this holiday. Macaroon pretzels are a speciality in the Augsburg region. These are soul pretzels made from almond macaroon mixture filled with nougat, as well as a chocolate coating and marzipan decoration.

Lammhaxe vom Lechtal Lamm

Lechtal lamb

Following centuries of tradition, the Lechtal lambs graze on the heaths along the Lech. Both nature and people benefit from this unique cultural asset. The lamb meat is of the highest quality from the region.

Spätzle

Swabian Spätzle

A speciality throughout Swabia. The egg pastry has a centuries-old tradition of preparation and was already mentioned in the 17th century. This regional speciality is served both as a side dish and as a main course.

Maultasche

Swabian Maultaschen

The dumplings with a filling of meat or vegetable sausage meat are a speciality of Bavarian Swabia. In a strudel or square shape, they are fried or roasted for consumption. Maultaschen were first mentioned in 1831.

Augsburger Huhn

Augsburg chicken

The Augsburg chicken is the only native chicken breed in the whole of Bavaria. It is characterised by its bright red comb, medium-sized, thin wattles, oval white ear flaps, close-fitting wings and curved acorn tail. The plumage is usually pure black with a green or blue sheen. The Augsburg hen lays around 150 to 180 white eggs per year. It has very succulent meat with a flavour reminiscent of wild fowl.

Bio Getreide

Old cereal varieties

Old grain varieties have been brought back to life, primarily through initiatives. In Bavarian Swabia, there are three wheat varieties, "Lauinger Dickkopf", "Nördlinger Roter" and "Lechtaler Landweizen", which are part of the region's culinary heritage. In co-operation with a regional farmer and a bakery, research is being carried out into the cultivation and processing of these varieties as part of the Stadt.Land.Augsburg eco-model region.

Augsburger Gold - Potato

Augsburger Gold is an old Bavarian potato variety that was almost extinct a few years ago. The medium-sized tuber has a creamy, intense potato flavour and is ideal for soups, purees and for making potato noodles.  
Spezialitätenland Bayern

The Bavarian Specialities Region, an initiative of the Ministry of Agriculture, also features gourmet treasures and local and regional specialities. Further Bavarian products, dishes and recipes on the subject of "Culinary Heritage" can be found at Spezialitätenland Bayern.

Teaser Regionale Produkte
Hofladen des Biobauerhofs in Hirblingen

Regional products from the Augsburg region

Weiteres

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