National cuisine of Alsace would impress those who don’t imagine a meal without fish dishes. Numerous rivers flow through the region; they have remained main sources of fish for many hundreds of years. The most common treats are pike and carp served with lemon and a garnish of potatoes.
However, natives consider not fish, but bread to be their national feature. Breadmaking has long become a real art; local bread is generously flavored with various spices, which give it a truly unique taste. Locals make great bread with nuts, olives and even bacon, but the most common are spices like cumin seeds, sesame seeds, raisins and poppy.
Speaking of culinary traditions of Alsace, it’s worth to mention delicious local cheeses. Gourmets from around the world appreciate Munster cheese having a very spicy peppery flavor. Its recipe belongs to the monks of the Benedictine monastery; you can enjoy real Munster only in Alsace. Cheese serves as a complement to a variety of dishes, as well as a basis of numerous interesting sauces.
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