Burg (Solingen) - Germania It seems that lately my life is a do / undo suitcases and be constantly on the go. Sardinia we have been left there in mid-September by ferry to Livorno and then direction Bergamo where we were one week So (how nice!). From there
Duesseldorf and Tuesday to fly to Delhi, this time via Istanbul.
'll go back to November 6.
Meanwhile I leave you some photos taken from the Internet (the camera is constantly download) Burg of a city / medieval castle near Solingen, near Dusseldorf, which I visited this morning for the first time -
http://www.schlossburg . de / addition to the wonder of the place have a curious culinary tradition that will explain after photos
Other images, where you can see the interior, can be found here: And so to culinary tradition:
Die Bergische Kaffeetafel T aphelion is a luxurious meal, a meal for a king, and this is a traditional meal of German food, in particular the Bergische Land.
The coffee is prepared in a special way, with the "
Dröppelminna " or the coffee-urn of the previous photo. The coffee powder is put on the bottom and then adding hot water. The coffee is poured from the small tap.
In the 19th century, coffee and rice had arrived in the region, two luxury ingredients for Tafel.
But here's how it is traditionally served:
- hefeplatz (a type of brioche bread) or Rosinenstuten (raisin bread)
- different types of bread in the region, black or gray
- honey, corn syrup, pears (birnenkraut) or apple (apfelkraut) or beet ( rübenkraut)
- butter, quark, cheese or
- Milchreis (rice cooked with milk) with sugar and cinnamon
- Bergische Waffeln, ie of the waffles made with oatmeal and served with sugar or syrup
- Burger Brezeln
- zwieback (toasted bread) and cake
then there's the vegetarian version with ham and Wurst
According to the wikipedia article about the meal was served in the following order: top the Hefeplaz or bread with raisins with a thick layer of butter and honey or Kraut. This was served with a big portion of dense Milchreis that could be flavored to taste with additional sugar and cinnamon. Then they were different types of bread stuffed with cheese, Quark or Wurst. Then again Hefeplaz and cake or Zwiegack. Finally came the Waffeln, the main ingredient of Bergischen Kaffeetafel and were eaten as soon as they were baked from the iron.