Shpetsele is a unique dish of the Swabian cuisine of the recipes of the Duchess Olga von Württemberg of her chefs at Villa Berg.
Swabian cuisine - dense and high-calorie "flour" peasant cuisine of the inhabitants of Württemberg, Stuttgart. The uniqueness of the Swabian cuisine, its main feature is of course the virtuoso use of different varieties of wheat for the preparation of the Spätzle test.
In addition, the Swabians excel and use a variety of cereals: rye and oats and buckwheat. We can say that the Swabian cuisine is partly "mountain cuisine", because Swabia is a region of the foothills of the Black Forest - the Black Forest. Schwabs lived always here in the foothills of the "Swabian Alps" - famous and known as the Black Forest.
According to the German law of Swabians, the land was not inherited by one of the children, but was divided among all. Therefore, poor people created lean and not meat, but very good and high-calorie flour meal. The food of the peasants is the national food of the Swabians. Nemudrennye wine, and spicy typical for the mountains cheeses. Swabian cuisine is not very well known outside of modern Germany. As for the Swabian wines, there are many vineyards in the North of Baden-Württemberg and it is necessary to pay tribute, there is also a good dry wine. Judge for yourself, if you are interested, then you can see for yourself by ordering dry - Swabian wine.
Its most famous dishes are mul'tashe (variant of "pelmeni" and "manti", but meat and herbs in the filling are much larger and they should be swim in broth or strong sauce from roast, while the quality of the dough saturated with gravy is important), Shpetsele variants (Spätzle in the picture) - homemade thick "vermicelli" made from a special egg pastry, there are variants with added with liver, cheese, potatoes, spinach, milk, cabbage, toasted. Fladle - flat festive noodles, Knopfle - porous dumplings, Dampfnudeln - dumplings from dough in vanilla sauce, Bubespitzle or Schnupfnudeln - puffy sausages from dough and potatoes from the neighboring Baden is today the basis of the Swabian cuisine.
In Swabia, there is a version of the Bretzel - Laugenbrezel (this bratzel differs from the Bavarian "bald head") and several other types of bretsels can be found in different regions of Baden-Württemberg. On the origin of Laugenbrezel, there are several legends, by the witest of which Count Eberhard (Graf Eberhard) caught his cook in theft and as an atonement for guilt suggested he make a new kind of bread.
Apparently, the Swabian bratzel appeared. The "prototype" of the form was the wife of a baker who chatted with her neighbor with her hands clasped. According to another version - Bratzel (Brenezel) - invented by accident baker Katz (Katz), dropping a boiling dough in a boiling soup.