The most famous Swabian specialties are most likely Spätzle (a special kind of noodles, often home-made) and Maultaschen (akin to oversized ravioli). Schupfnudeln, which are also called Buabaspitzla, are made from potatoes and flour. They are often served with sauerkraut, especially at wine festivals or country fairs. Wine festivals also often serve Zwiebelkuchen, a hearty flatbread with an onion and sour cream topping.
Swabian potato salad is a traditional dish that is often served with sausages. Families often have special recipes passed down from generation to generation. More elaborate dishes include Schwäbischer Zwiebelrostbraten – roast beef with roasted onions – Leberknödel - liver dumplings – and badische Schäufele – smoked pork shoulder.
The cuisine in Baden-Württemberg is seasonal. During spring, you’ll find many dishes with white asparagus. In the winter, hearty stews and cabbage dishes are more popular.