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Gil Álvarez Carrillo de Albornoz

Gil Álvarez Carrillo de Albornoz more commonly Gil de Albornoz (Egidio Álvarez de Albornoz y Luna; c. 1295/1310 – 23 August 1367), was a Spanish curial cardinal, archbishop of Toledo from 13 May 1338 to 17 December 1350. Grand Penitentiary from December 1352 to August 23, 1364. Cardinal priest with the title of San Clemente from December 17, 1350 to December 1356. Cardinal bishop of Sabina from December 1356 to August 23, 1364. Cardinal legate and vicar general from 30 June 1353 to 1357, who led as condottiere Papal States mercenary armies in two campaigns to reconquer territory in Italy, and statesman.

Albornoz was born in Carrascosa del Campo, Spain. Raised in Zaragoza and educated alongside his mother's brother, Albornoz pursued his studies in law at Toulouse. As the Archbishop of Toledo, he held two reform synods, and throughout his career, he demonstrated his military prowess. He fought against a Marinid invasion from Morocco in 1340 at the Battle of Río Salado and led the armed levy of his archbishopric at the taking of Algeciras in 1344.

In 1350, Pope Clement VI appointed Albornoz as a cardinal-priest of S. Clemente, recognizing his military and diplomatic abilities. Shortly after Pope Innocent VI's election in 1352, Albornoz was appointed grand penitentiary and given the epithet "Angel of Peace." However, this title would become an ironic misnomer as he later led campaigns in the Papal States.

In 1353, Pope Innocent VI sent Albornoz to Italy with the goal of restoring papal authority in the Church states. Leading a small mercenary army, he embarked on a series of successful campaigns against various rulers, ultimately expanding the territories of the Papal States. During his time in Italy, Albornoz issued the Constitutiones Sanctæ Matris Ecclesiæ, which effectively regulated the Papal States and their division into provinces until 1816.

Despite a decade of warfare and multiple successful campaigns, Albornoz's efforts did not completely secure peace and stability in Italy. The Papal State itself faced ongoing conflicts, and mercenary companies roamed Italy, spreading further bloodshed and strife. Regardless, as a mark of gratitude for his service, Pope Urban V appointed Albornoz as legate at Bologna in 1367.

In addition to his military and diplomatic achievements, Albornoz left a lasting legacy in the field of education. In 1364, he founded the College of Saint Clement in Bologna to benefit Castilian, Aragonese, and Portuguese students, providing them with a unique learning opportunity.

Albornoz was a descendant of the kings of León and Aragón and founder of the Collegio di Spagna, an academic institution of Bologna.

Early life
Albornoz was the son of Garcialuarez Albornoz, IV Lord of Albornoz, tutor to the future King Alfonso XI, originally from Uña, Cuenca, and Doña Teresa de Luna, sister of Jimeno de Luna, archbishop of Toledo and a member of the prominent Carrillo family. He was born in late 1302 or early 1303, in Carrascosa del Campo, (Cuenca). He was raised and educated in Zaragoza, with his mother's brother, and studied law in Toulouse.

At the battle of Río Salado he successfully fought against a Marinid invasion from Morocco in 1340, and at the taking of Algeciras in 1344 he led the armed levy of his archbishopric. As Archbishop of Toledo he held two reform synods; one at Toledo in May 1339, the other at Alcalá in April 1347. In 1343 he had been sent to Pope Clement VI at Avignon to negotiate a grant of a tax on the revenues of the Church for the Crusade. Albornoz left Spain on the death of the king Alfonso XI in March 1350, and never returned. It has been said, but not on contemporary evidence, that he fled from fear of Pedro of Castile. His military and diplomatic ability became known to the pope, who made him a cardinal-priest of S. Clemente in December of that year, at which point he resigned the archbishopric of Toledo.

He was appointed grand penitentiary shortly after election of Pope Innocent VI in December 1352 and given the epithet "Angel of Peace", a title which quickly became an ironic misnomer given his future campaigns in the Papal States.

First
In 1353 Innocent VI sent him as a legate into Italy, with a view to the restoration of the papal authority in the states of the Church, at the head of a small mercenary army. After receiving the support of the archbishop of Milan, Giovanni Visconti, and of those of Pisa, Florence and Siena, he started a campaign against Giovanni di Vico, lord of Viterbo, who had usurped much of the Papal territories in the Latium and Umbria. Giovanni was defeated in the battle of Viterbo of 10 March 1354 and signed a treaty of submission. To mark his authority over Viterbo, he immediately decided to build a palace there near the San Faustino church.

Albornoz then moved to the Marche and Romagna against the Malatesta of Rimini and the Ordelaffi of Forlì. The Papal commander Rodolfo II da Varano, lord of Camerino, defeated Galeotto Malatesta, forcing his family to become a loyal ally of the Pope. This was followed by the submission of the Montefeltro of Urbino and the da Polenta of Ravenna, and of the cities of Senigallia and Ancona. Towards the end of 1356 Albornoz was appointed as bishop of Sabina.

Only Giovanni Manfredi of Faenza and Francesco II Ordelaffi of Forlì were at that point resisting the Papal reconquest. Albornoz had managed to submit only the former when he was being recalled in 1357, being replaced by Androin de la Roche, abbot of Cluny. Before leaving, in a meeting with all the Papal vicars held on 29 April 1357, Albornoz issued the Constitutiones Sanctæ Matris Ecclesiæ, which regulated all the matters of the Papal States and its division into provinces. They remained effective until 1816.

Second

The Cardinal was honoured as Pater Ecclesiæ at his arrival in Avignon. His sojourn there was to be short, however, as Giovanni di Vico and Francesco Ordelaffi (who had hired the famous condottiero Konrad von Landau's "Grand Company") were menacing the fragile balance of his last conquests. Returned to Italy, Albornoz found an agreement with Landau, forcing Ordelaffi to surrender on 4 July 1359. He then promulgates in the name of the pope the Constitutiones Sanctae Matri Ecclesiae, general regulations of the pontifical administration of the domain of Saint-Pierre.

Albornoz missed only Bologna to complete his rebuilding of the Papal States. When that city was attacked by Bernabò Visconti of Milan, its ruler, Giovanni d'Oleggio, decided to hand it over to Albornoz. In the meantime, Innocent died: the Spanish cardinal refused the tiara, and Urban V was elected. Under him Albornoz started the military campaign against Visconti and, when all attacks failed, Urban proclaimed a crusade against him.

As Urban's greatest desire was that of a crusade against the Turks, the two parts signed a hasty peace, which was highly favourable to Visconti. The relentless work of Albornoz ushered in a decade of warfare and atrocity culminating in the massacre of Cesena, a town faithful to the Papal cause whose entire population was executed by the Papal forces while paving the way of Urban V to Rome (1367).

As legate, Albornoz showed himself to be an astute manager of men and effective fighter. He began by making use of Cola di Rienzo (former leader of the citizenship freedom in Rome), whose release from prison at Avignon he secured. After the murder of the tribune in 1354 Albornoz pursued his task of restoring the pope's authority by intrigue and force with remarkable success. However, the ten years of bloody warfare conducted by Albornoz accomplished very little to secure the pacification of Italy for now four mercenary companies roved through Italy spreading further bloodshed and strife. The Papal State was itself far from completely pacified; a savage and devastating war went on from 1361 to 1367 between Rome and Velletri while in 1366-7 there was a general rebellion in Campagna. Despite all and as a mark of gratitude the pope appointed him legate at Bologna in 1367, but he died at Viterbo the same year. According to his own desire his remains were carried to Toledo, where Henry of Castile had them entombed with almost royal honours.

The college of Saint Clement at Bologna was founded by Albornoz for the benefit Castilian, Aragonese and Portuguese students, in 1364.

Archbishop
He was elected archbishop of Toledo by the cathedral chapter to succeed his uncle Jimeno de Luna. The election was confirmed by Pope Benedict XII by decree of the Pontifical Foreign Ministry given in Avignon on 13 May 1338, in which he is mentioned as Deacon, Archdian of the Order of Calatrava, Pontifical Chaplain and Doctor of Decrees.

title: Gil Álvarez Carrillo de Albornoz


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Giovanni Aldini

Giovanni Aldini (10 April 1762 – 17 January 1834) was an Italian physician and physicist born in Bologna. He was a brother of the statesman Count Antonio Aldini (1756–1826). He graduated in physics at University of Bologna in 1782.

He became professor of experimental physics at University of Bologna in 1798, in succession to his uncle Luigi Galvani (1737–1798). His scientific work was chiefly concerned with galvanism, anatomy and its medical applications, with the construction and illumination of lighthouses, and with experiments for preserving human life and material objects from destruction by fire. He wrote in French and English in addition to his native Italian, and in Latin, still used in the 18th century by the scientific community. In recognition of his merits, the emperor of Austria made him a Knight of the Iron Crown and a councillor of state at Milan, where he died. He bequeathed a considerable sum to found a school of natural science for artisans at Bologna.

Experiments

Aldini's most famous public demonstration of the electro-stimulation technique of deceased limbs was performed on the executed criminal George Forster at Newgate in London in 1803. The Newgate Calendar describes what happened when the galvanic process was used on the body:

"On the first application of the process to the face, the jaws of the deceased criminal began to quiver, and the adjoining muscles were horribly contorted, and one eye was actually opened. In the subsequent part of the process the right hand was raised and clenched, and the legs and thighs were set in motion."

Shelley's Frankenstein association
Mary Shelley (born Mary Godwin 30 August 1797) would have been only 5 years old in January 1803 when Aldini experimented on the corpse of George Foster. In her introduction to the 1831 edition of Frankenstein she does not mention Aldini, but "galvanism" was among the evening discussion topics before she experienced her "waking dream" that led to her writing. Chapter 5, the creature awakened:

"By the glimmer of the half-extinguished light, I saw the dull yellow eye of the creature open; it breathed hard, and a convulsive motion agitated its limbs."

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Giovanni Aldini


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Girolamo Aleandro

Girolamo Aleandro (also Hieronymus Aleander; 13 February 1480 – 1 February 1542) was an Italian humanist, linguist, and cardinal.

Life
Aleandro was born on 13 February 1480 in Motta di Livenza, in the province of Treviso, part of the Republic of Venice. The son of a doctor, he studied medicine, philology, and theology in Padua. In Venice he became acquainted with Erasmus and Aldus Manutius, and at an early age was reputed one of the most learned men of the time, with a knowledge of Greek, Latin, Hebrew, and Chaldaean. In 1508 he went to Paris on the invitation of Louis XII as professor of belles lettres, and from 1513 to 1516 held the position of Rector of the University of Paris at the Sorbonne. Entering the service of Érard de La Marck, prince-bishop of Liège, he was sent by that prelate on a mission to Rome, where Pope Leo X retained him, giving him (1519) the office of librarian of the Vatican.

In the following year he went to Germany to be present as papal nuncio at the coronation of Emperor Charles V, and was also present at the Diet of Worms, where he headed the opposition to Martin Luther, advocating the most extreme measures to repress the doctrines of the reformer. His conduct evoked the fiercest denunciations of Luther, but it also displeased more moderate men, especially Erasmus. The edict against the reformer, which was finally adopted by the emperor and the diet, was drawn up and proposed by Aleandro. After the close of the Diet, the papal nuncio went to the Netherlands, where he instigated the executions of two monks of Antwerp due to their embrace of the Reformation, resulting in their being burnt in Brussels.

In August 1524 Pope Clement VII appointed Aleandro the Archbishop of Brindisi, for which office he was ordained to the priesthood two months later. The pope then sent him as nuncio to the court of King Francis I of France. He was taken prisoner along with that monarch at the Battle of Pavia in 1525, and was released only on payment of a heavy ransom. He was subsequently employed on various papal missions, especially to Germany, but was unsuccessful in preventing the German princes from making a truce with the reformers, or in checking to any extent the progress of the reformers' doctrines.

Aleandro was eventually consecrated a bishop on 28 February 1528 to fulfill the duties of his office. He was created a cardinal in pectore on 22 December 1536 by Pope Paul III (at the same time as Reginald Pole), which was published (i.e., publicly announced) only on 13 March 1538, at which time he was able to assume that office. He was given the rank of Cardinal Priest, with his titular church in Rome as San Ciriaco alle Terme Diocleziane, which was changed a week later to the Church of San Crisogono.

Aleandro resigned as Archbishop of Brindisi on 30 January 1541. He died at Rome on 1 February 1542. His remains were initially buried in his titular church, but later were transferred to his hometown and re-buried there in the Church of San Niccolò.

Writings
Aleandro compiled a Lexicon Graeco-Latinum (1512) and an introductory Greek grammar, the Elementale introductorium in nominum et verborum declinationes Graecas (1509), and edited Greek texts by Isocrates, Plutarch, and Lucian (1509–1510). Some of his Latin verses were included in the Carmina Illustrium Poetarum Italiorum of Joannes Matthaeus Toscanus. The Vatican Library contains manuscript letters and other documents written by him in connection with his various missions against Luther, which are important sources for the Reformation and Counter-Reformation; they were used by (among others) the church historian Francesco Sforza Pallavicino in his history of the council of Trent.

title: Girolamo Aleandro


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Galeazzo Alessi

Galeazzo Alessi (1512 – 30 December 1572) was an Italian architect from Perugia, known throughout Europe for his distinctive style based on his enthusiasm for ancient architecture. He studied drawing for civil and military architecture under the direction of Giovanni Battista Caporali.

For a number of years he lived in Genoa. He was involved in the lay-out of the streets and the restoration of the city walls, as well as being responsible for many of its impressive palazzi, now a part of the World Heritage List. Alessi displayed particular aptitude for organizing compositions on sloping sites.
 * Saint-Georges Church, Périgueux, France His work can be found in many other Italian cities, including in Ferrara, Bologna, Naples and Milan, where he designed the facade of Santa Maria presso San Celso. With Vignola, he designed the Basilica of Santa Maria degli Angeli in Assisi, the seventh largest Christian church at the time. Elsewhere in Europe, he designed churches and palaces in France, Germany and Flanders. He produced designs for El Escorial in Spain, but age and health prevented him from carrying them out.

Perugia

 * Rocca Paolina, remodelling
 * Loggia at the Oratorio di S. Angelo della Pace
 * S. Maria del Popolo (Camera di Commercio)
 * Loggia for the Palazzo dei Priori, remodelling
 * Convent of Santa Giuliana (S. Caterina)
 * Portale of the Villa del Leone
 * Doorway in the southern flank of the Duomo
 * Works for San Pietro

Assisi

 * Basilica of Santa Maria degli Angeli
 * Tabernacle of San Francesco (original design in the Metropolitan Museum of Art)
 * Works in the Cathedral of San Rufino

Genoa

 * Villa Giustiniani-Cambiaso, Albaro
 * Basilica of S. Maria Assunta, Carignano
 * Porta del Molo (Porta Siberia), inserted in the city walls
 * Cupola of St. Lawrence Cathedral
 * Villa delle Peschiere
 * Villa Grimaldi-Sauli in Bisagno
 * Proposals for the palazzi in the Strada Nuova

Milan

 * Palazzo Marino (Municipio di Milano), for the Genoese Tommaso Marino.
 * San Barnaba
 * Auditorium of the Scuole Canobiane
 * Santa Maria presso San Celso
 * San Raffaele
 * Various projects in the Duomo di Milano, including the monument of the Arcimboldi.

Sacro Monte di Varallo (Vercelli)

 * City plan

Rome

 * Unexecuted designs for the Church of the Gesù

title: Galeazzo Alessi


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Giulio Alenio

Giulio Aleni (Julius Alenius; 1582– 10 June 1649), in Chinese Ai Rulüe, was an Italian Jesuit missionary and scholar. He was born in Leno near Brescia in Italy, at the time part of the Republic of Venice, and died at Yanping in China. He became a member of the Society of Jesus in 1600 and distinguished himself in his knowledge of mathematics and theology. He is known for helping publish the Zhifang Waiji, an atlas in Chinese. Giulio Aleni also wrote a treatise criticizing the Ming dynasty, the Ming emperors and their elites, and their mistakes and errors. Near the end of his life, the Ming dynasty eventually got destroyed and replaced by the Qing dynasty founded by the House of Aisin-Gioro.

Life
In 1610, he was sent as a missionary to China. While waiting at Macau for a favorable opportunity to enter the country, he taught mathematics to local scholars and published his "Observation sur l'éclipse de lune du 8 Novembre 1612, faite a Macao" (Mémoires de l'Acad. des Sciences, VII, 706).

He adopted the dress and manners of the country, was the first Christian missionary in Jiangxi, and built several churches in Fujian. One of his converts, Li Jiubiao, recorded the responses of Aleni and Andrius Rudamina, one of his fellow Jesuits, to the questions and speculations of his parishioners and compiled them into a journal.

Works
He published works in Chinese on a variety of topics. His cosmography, Wanwu Zhenyuan (萬物真原; The True Origin of the Ten-thousand Things), was translated into Manchu during the reign of the Kangxi Emperor (Wanwu Zhenyuan translated in Manchu script: Wylie: Tumen chakai unengki sekiyen, Möllendorff: Tumen jakai unengki sekiyen). A copy was sent from Beijing to Paris in 1789. He completed the work of earlier Jesuit scholars to produce the Zhifang waiji, a global atlas written in Chinese and one of the first to include the Americas.

Among his most important religious works are a controversial treatise on the Catholic Faith, in which are refuted what he saw as the principal errors of the Ming dynasty; and The Life of God, the Saviour, from the Four Gospels (Peking, 1635–1637, 8 vols.; often reprinted, e.g. in 1887 in 3 vols) and used even by Protestant missionaries.

Legacy
The life and works of Giulio Aleni are the subject of several conferences in 1994 and 2010. Two of his books, Life of Matteo Ricci, Xitai of the West and Holy images of the Heavenly Lord have been presented to the public by Fondazione Civiltà Bresciana in two separate occasions, on 13 and 25 October 2010.

title: Giulio Alenio


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German cuisine

The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad).

At the same time, the German cuisine also shares many similar characteristics with the Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe such as those of Hungary or Romania, both countries sharing past and current German heritage in general, through their ethnic German minorities (see also, for example in this regard, the Transylvanian Saxon cuisine).

Furthermore, the Michelin Guide of 2015 awarded a three-star ranking (the highest designation) to 11 restaurants in Germany, while 38 more received two-star rankings and 233 one-star rankings. , Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States.

Meat

The average annual meat consumption is 59.7 kg per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant.

Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including Sauerbraten (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days.

A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage (Wurst) are made. Most Wurst is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are Bratwurst, usually made of ground pork and spices, the Wiener (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and Blutwurst (blood sausage) or Schwarzwurst (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available which are also called "Wurst" in German. There are many regional specialties, such as the Münchner Weißwurst (Munich white sausage) popular in Bavaria or the Currywurst (depending on region, either a steamed pork sausage or a version of the Bratwurst, sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area. Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century. In the market ordinance of Landshut in 1236, it was set down that only top-quality meat could be made into sausages. Döner kebab sales reach more than 3.5 billion euros each year, making it one of the most popular fast food items in the country.

Different types of sausages include also: Bierschinken, Bockwurst, Frankfurter Würstchen, Jagdwurst, Knackwurst, Liverwurst, Mettwurst, Nürnberger Bratwürste, Nürnberger Rostbratwurst, Regensburger Wurst, Saumagen, Teewurst, Thuringian sausage, Weisswurst, Westfälische Rinderwurst and Wollwurst.

Fish

Of saltwater fish, whitefish such as Alaska pollock, Atlantic herring, Atlantic cod and saithe are the most common. Popular freshwater fish on the German menu are trout, pike, carp, and European perch also are listed frequently. These fish are often served grilled, fried as "Backfisch" or "Fischfrikadelle", or in a soup. Seafood traditionally was restricted to the northern coastal areas, except for pickled herring, which was often served in a Fischbrötchen, as Rollmops (a pickled herring fillet rolled into a cylindrical shape around a piece of pickled gherkin or onion), or Brathering (fried, marinated herring).

Today, many sea fish, such as fresh herring, tuna, mackerel, salmon and sardines, are well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers Rhine, Elbe, and Oder and only slowly started to return along with a growing consciousness for environmental questions and resulting measures, such as state-of-the-art sewage plant and reduction of agricultural runoff.

Fish fingers, known as Fischstäbchen (lit.: "fish sticklets"), are a popular processed food made using whitefish such as cod, haddock or pollock, which has been battered or breaded.

Vegetables

Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots, cauliflower, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Circa 1900, carrots were sometimes roasted in water, with the broth used in place of coffee.

Asparagus is a popular seasonal side or main dish with a yearly per-capita consumption of 1.5 kg. The white variety is especially popular in Germany and more common than green asparagus. Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season. Spargel season (Spargelzeit or Spargelsaison) traditionally begins in mid-April and ends on St. John's Day (24 June).

Structure of meals

Breakfast (Frühstück, ) commonly consists of bread, toast, or bread rolls with butter or margarine, cold cuts, cheeses, jam (Konfitüre or more commonly called Marmelade), honey and eggs (typically boiled). Common drinks at breakfast are coffee, tea, milk, cocoa (hot or cold) or fruit juices. It is very common to eat hearty toppings at breakfast, including deli meats like ham, salted meats, salami and meat-based spreads such as Leberwurst (liver sausage), Teewurst or Mettwurst, and cheeses such as Gouda, Frischkäse (cream cheese), Brie, Harzer Roller, Bergkäse and more. Most bakeries tend to sell belegte Brötchen (sandwiches from bread rolls), especially in the morning, for people on the go.

Traditionally, the main meal of the day has been lunch (Mittagessen, ), eaten around noon. Dinner (Abendessen,, or Abendbrot) was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen (, literally for "coffee and cake"), or Kaffeetrinken. It is a very German custom and comparable with the English five-o'clock tea. It takes time between lunch and dinner, often on Sundays with the entire family.

However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years. Today, many people eat only a small meal in the middle of the day at work, often also a second breakfast, and enjoy a hot dinner in the evening at home with the whole family.

For others, the traditional way of eating is still rather common, not only in rural areas. Breakfast is still very popular and may be elaborate and extended on weekends, with friends invited as guests; the same holds for coffee and cake. Since the 1990s, the Sunday brunch has also become common, especially in city cafés.

Side dishes

Noodles, made from wheat flour and egg, are usually thicker than the Italian flat pasta. Especially in the southwestern part of the country, the predominant variety of noodles are Spätzle, made with a large number of eggs, and Maultaschen, traditional stuffed noodles reminiscent of ravioli.

Besides noodles, potatoes are common. Potatoes entered the German cuisine in the late 17th century, and were almost ubiquitous in the 19th century and since. They most often are boiled (in salt water, Salzkartoffeln), but mashed (Kartoffelpüree or Kartoffelbrei) and pan-roasted potatoes (Bratkartoffeln) also are traditional. French fries, called Pommes frites, Pommes (spoken as "Pom fritz" or, respectively, "Pommès", deviating from the French pronunciation which would be "Pom freet" or "Pom") or regionally as Fritten in German, are a common style of fried potatoes; they are traditionally offered with either ketchup or mayonnaise, or, as Pommes rot/weiß (lit. fries red/white), with both.

Also common are dumplings (including Klöße as the term in the north or Knödel as the term in the south) and in southern Germany potato noodles, including Schupfnudeln, which are similar to Italian gnocchi.

Salads, also modern variations, as well as vegetarian dishes are increasingly popular in Germany.

Spices and condiments
With the exception of mustard, horseradish, and hot paprika, German dishes are rarely hot and spicy. The most popular herbs and spices are traditionally anise, bay leaves, borage, caraway, chives, curry powder, dill weed, juniper berries, lovage, marjoram, paprika, and parsley. Cardamom, anise seed and cinnamon are often used in sweet cakes or beverages associated with Christmas time, and sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, hot chili peppers, and curry powder have become popular since the early 1980s. Fresh dill is very common in a green salad or fish fillet.

Mustard (Senf) is a very common accompaniment to sausages and can vary in strength, the most common version being Mittelscharf (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf, similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for its particularly spicy mustard, which is used both as a table condiment and in local dishes such as Senfrostbraten (pot roast with mustard). In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality Weißwurst. German mustard is usually considerably less acidic than American varieties.

Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream (Sahnemeerrettich), or combined with mustard. In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used. Its use in Germany has been documented to the 16th century, when it was used as medicine, and as a food, whereby its leaves were consumed as a vegetable.

Garlic has never played a large role in traditional German cuisine, but has risen in popularity in recent decades due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisines. Ramson, a rediscovered herb from earlier centuries, has become quite popular again since the 1990s.

Desserts

A wide variety of cakes, tarts and pastries are served throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly in cakes. Cheesecake is also very popular, often made with quark. Schwarzwälder Kirschtorte (Black Forest cake, made with cherries) is probably the most well-known example of a wide variety of typically German tortes filled with whipped or butter cream.

German doughnuts (which have no hole) are usually balls of yeast dough with jam or other fillings, and are known as Berliner, Pfannkuchen (in Berlin and Eastern Germany), Kreppel or Krapfen, depending on the region. Eierkuchen or Pfannkuchen are large (usually around 20–24 cm in diameter), and relatively thin (~5mm) pancakes, comparable to the French crêpes. They are served covered with sugar, jam or syrup. Salty variants with cheese, ground meat or bacon exist as well as variants with apple slices baked in (called Apfelpfannkuchen, literally for apple pancakes), but they are usually considered to be main dishes rather than desserts. In some regions, Eierkuchen are filled and then wrapped. The word Pfannkuchen means pancake in most parts of Germany.

A popular dessert in northern Germany is Rote Grütze, red fruit pudding, which is made with black and red currants, raspberries and sometimes strawberries or cherries cooked in juice with corn starch as a thickener. It is traditionally served with cream, but also is served with vanilla sauce, milk or whipped cream. Rhabarbergrütze (rhubarb pudding) and Grüne Grütze (gooseberry fruit pudding) are variations of the Rote Grütze. A similar dish, Obstkaltschale, may also be found all around Germany.

Ice cream and sorbets are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, which began around the mid-1850s, becoming widespread in the 1920s. Spaghettieis, which resembles spaghetti, tomato sauce, and ground cheese on a plate, originated in Germany and is a popular ice cream dessert.

Holidays
On the Christmas Days following Christmas Eve, roast goose is a staple of Christmas Day meals. It is sometimes replaced with European carp, particularly in Southern areas. The carp is cut into pieces, coated in breadcrumbs and fried in fat. Common side dishes are potato salad, cucumber salad or potatoes.

Apart from Christmas, nearly all other Christian holidays and seasons have special dishes associated with them, varying regionally and by denomination. The Easter season, for instance, is typically associated with painted Easter eggs, Osterbrot and a meal of freshwater fish on Good Friday. Likewise, Saint Sylvester's Day is often celebrated with a meal of carp. The fasting season, which lasts from Ash Wednesday to Easter Sunday, is observed in many areas, especially Catholic ones. The preceding carnival season is known for Berliner Pfannkuchen (German doughnuts). The last months of the year, especially the Advent and Christmas season, is often associated with Weihnachtsgebäck (literally Christmas bakery products), which includes sweet and spicy foods like Weihnachts-/Christstollen, Lebkuchen, Spekulatius, Marzipan, Weihnachtsplätzchen, Vanillekipferl, Zimtsterne and Dominosteine. German supermarkets also sell these products during this period. Another popular confectioneries are Crêpe, Reibekuchen and Eier-/Pfannkuchen, which are sold in Christmas markets.

Bread
Bread (Brot) is a significant part of German cuisine, with the largest bread diversity in the world. Around 3000 types of breads and 1,200 different types of pastries and rolls are produced in about 13,000 bakeries.

Bread is served usually for breakfast (often replaced by bread rolls) and in the evening as (open) sandwiches, but rarely as a side dish for the main meal (popular, for example, with Eintopf or soup). The importance of bread in German cuisine is also illustrated by words such as Abendbrot (meaning supper, literally evening bread) and Brotzeit (snack, literally bread time). In fact, one of the major complaints of the German expatriates in many parts of the world is their inability to find acceptable local breads.

Regarding bread, German cuisine is more varied than that of any other culture. Bread types range from white wheat bread (Weißbrot) to grey (Graubrot) to black (Schwarzbrot), actually dark brown rye bread. Some breads contain both wheat and rye flour (hence Mischbrot, mixed bread), and often also wholemeal and whole seeds such as linseed, sunflower seed, or pumpkin seed (Vollkornbrot). Darker, rye-dominated breads, such as Vollkornbrot or Schwarzbrot, are typical of German cuisine. Pumpernickel, sweet-tasting bread created by long-time-steaming instead of regular baking, is internationally well known, although not representative of German black bread as a whole. Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, spelt, oats, millet, corn and rice. Some breads are even made with potato starch flour. Many breads are multigrain breads.

Among Germany's most popular breads are spelt (Dinkelbrot), rye (Roggenbrot), rye-wheat (Roggenmischbrot), wheat-rye (Weizenmischbrot), wheat (Weißbrot), toast (Toastbrot), whole-grain (Vollkornbrot), wheat-rye-oats with sesame or linseed (Mehrkornbrot), sunflower seeds in dark rye bread (Sonnenblumenkernbrot), pumpkin seeds in dark rye bread (Kürbiskernbrot), potato bread (Kartoffelbrot) and roasted onions in light wheat-rye bread (Zwiebelbrot).

Bread rolls

Bread rolls, known in Germany as Brötchen, which is a diminutive of Brot, with regional linguistic varieties being Semmel (in South Germany), Schrippe (especially in Berlin), Rundstück (in the North and Hamburg) or Wecken, Weck, Weckle, Weckli and Weckla (in Baden-Württemberg, Switzerland, parts of Southern Hesse and northern Bavaria), are common in German cuisine. A typical serving is a roll cut in half, and spread with butter or margarine. Cheese, honey, jam, Nutella, cold cuts such as ham, fish, or preserves are then placed between the two halves, or on each half separately, known as a belegtes Brötchen.

Rolls are also used for snacks, or as a hotdog-style roll for Bratwurst, Brätel, Fleischkäse or Schwenker/Schwenkbraten.

Franzbrötchen, which originated in the area of Hamburg, is a small, sweet pastry roll baked with butter and cinnamon.

Alcoholic drinks

Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. The pale lager pilsner, a style developed in the mid-19th century, is predominant in most parts of the country today, whereas wheat beer (Weißbier/Weizen) and other types of lager are common, especially in Bavaria. A number of regions have local specialties, many of which, like Weißbier, are more traditionally brewed ales. Among these are Altbier, a dark beer available around Düsseldorf and the lower Rhine, Kölsch, a similar style, but light in color, in the Cologne area, and the low-alcohol Berliner Weiße, a sour beer made in Berlin that is often mixed with raspberry or woodruff syrup. Since the reunification of 1990, Schwarzbier, which was common in East Germany, but could hardly be found in West Germany, has become increasingly popular in Germany as a whole. Beer may also be mixed with other beverages such as pils or lager and carbonated lemonade: Radler (lit: cyclist), Alsterwasser (lit: water from the river Alster).

Since a beer tax law was changed in 1993, many breweries served this trend of mixing beer with other drinks by selling bottles of pre-mixed beverages. Examples are Bibob (by Köstritzer), Veltins V+, Mixery (by Karlsberg), Dimix (by Diebels) and Cab (by Krombacher).

Cider is also popular in Germany. It is called Most or Ebbelwoi. In Hessen, people drink it from a traditional type of pitcher called a Bembel.

Wine is also popular throughout the country. German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries. Riesling and Silvaner are among the best-known varieties of white wine, while Spätburgunder and Dornfelder are important German red wines. The sweet German wines sold in English-speaking countries seem mostly to cater to the foreign market, as they are rare in Germany.

Korn, a German spirit made from malt (wheat, rye or barley), is consumed predominantly in the middle and northern parts of Germany. Obstler, on the other hand, distilled from apples and pears, plums, cherries (Kirschwasser), or mirabelle plums, is preferred in the southern parts. The term Schnaps refers to both kinds of hard liquors.

All cold drinks in bars and restaurants are sold in glasses with a calibration mark (Eichstrich) that is frequently checked by the Eichamt (~ Bureau of Weights and Measures) to ensure the guest is getting as much as is offered in the menu.

Non-alcoholic drinks
Coffee is very common, not only for breakfast, but also accompanying a piece of cake (Kaffee und Kuchen) in the afternoon, usually on Sundays or special occasions and birthdays. It is generally filter coffee, which is weaker than espresso. Coffeeshops are also very common in Germany. Tea is more common in the northwest. East Frisians traditionally have their tea with cream and rock candy (Kluntje). Germany has the tenth highest per capita coffee consumption worldwide.

Johann Jacob Schweppe was a German-Swiss watchmaker and amateur scientist, who developed the first practical process to manufacture bottled carbonated mineral water and began selling the world's first soft drink under his company Schweppes. Popular soft drinks include Schorle, juice or wine mixed with sparkling mineral water, with Apfelschorle being popular all over Germany, and Spezi, made with cola and an orange-flavored drink such as Fanta. Germans are unique among their neighbors in preferring bottled, carbonated mineral water, either plain (Sprudel) or flavored (usually lemon) to noncarbonated ones.

Drinking water of excellent quality is available everywhere and at any time in Germany. Water provided by the public water utilities can be had without hesitation directly from the tap. Usually, no chlorine is added. Drinking water is controlled by state authority to ensure it is potable. Regulations are even stricter than those for bottled water (see Trinkwasserverordnung).

Regional cuisine
German regional cuisine can be divided into many varieties such as Bavarian cuisine (southern Germany) or Thuringian (central Germany) and Lower Saxon cuisine (northern Germany).

Baden-Württemberg
This southwest German state is divided into Baden and Swabia, whose cuisines are slightly different. Due to Baden's physiogeographical situation in the Upper Rhine Plain, with Germany's warmest climate and fruitful volcanic soils, it had good prerequisites to develop a high-quality gastronomy. Nationwide, this region features the highest density of star-rated restaurants; the municipality of Baiersbronn is especially well-known for its fine-dining restaurants. Swabian cuisine tends to be heavier than Badish cuisine. Famous dishes of Baden-Württemberg are Maultaschen, Spätzle and Black Forest cake.

Bavaria

The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the Wittelsbach and Habsburg families. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.

A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabian cuisine. A Bavarian speciality is the Brotzeit, a savoury snack, which would originally be eaten between breakfast and lunch.

Bavaria is a part of Southeastern Germany, including the city of Munich and spreading to Germany's borders with Austria and the Czech Republic. The region is located at higher elevations, and is known for yielding beet and potato crops and also for the production of fine beers.

Franconia

Franconia, a major region consisting roughly of the northern half of Bavaria, has its own distinct cuisine, so distinct in fact that there is said to be a "White Sausage Equator" (Weißwurstäquator) that separates Franconia from the rest of Bavaria. This is a reference to the fact that those north of the Weißwurstequator do not generally eat the popular Weißwurst common in southern Bavaria. A characteristic of Franconian food would include gravies (Soßen), food derived from potatoes, various meats, and, of course, bread. Franconia is well known throughout Germany for its heavy foods covered in gravy. A good example of Franconian food would be Schäufele and Klöße, which is a pork shoulder served with traditional potato dumplings (Klöße or Knödel) covered in a gravy.

Hamburg

Due to its centuries-old history as a harbour town, the traditional cuisine of Hamburg is very diversified and sapid as the supply of ingredients was safe. Until the 20th century, it was predominantly characterized by the extensive choice of different kinds of fish from the river Elbe and the quick access to both the North Sea and the Baltic Sea, both being roughly 100 kilometers away from the city center. The neighboring regions supplied the city state with fresh vegetables, fruit came mainly from a region called Altes Land just southwest of Hamburg and until industrialization, the neighbourhood of Wilhelmsburg was considered the ‘milk isle’ of Hamburg.

International trade made spices and exotic food items from Asia and South America available since the 16th century, and these were soon incorporated into civic kitchens. From this basis, the cuisine of Hamburg developed its current characteristics thanks to the supraregional harmonization of the Northern German and Scandinavian cuisine. Due to its high economic importance, Hamburg features many internationally recognized gourmet restaurants: 11 of them were awarded a Michelin star in 2010.

Lower Saxony

Lower Saxon cuisine (Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.

It is mainly indigenous and in some cases very hearty, with many cultural dishes including poultry, venison, turkey, and vegetables. Many other recipes also include potatoes, asparagus and North Sea fish, all of which are harvested in the region.

Pomerania
Pomeranian cuisine generally refers to dishes typical of the area that once formed the historic Province of Pomerania in northeast Germany and which included Stettin (now Szczecin) and Further Pomerania. It is characterised by ingredients produced by Pomeranian farms, such as swede (Wruken) and sugar beet, by poultry rearing, which has produced the famous Pomeranian goose, by the wealth of fish in the Baltic Sea, rivers and inland lakes of the Pomeranian Lake District, and the abundance of quarry in Pomeranian forests. Pomeranian cuisine is hearty. Several foodstuffs have a particularly important role to play here in the region: potatoes, known as Tüften, prepared in various ways and whose significance is evinced by the existence of a West Pomeranian Potato Museum (Vorpommersches Kartoffelmuseum), Grünkohl and sweet and sour dishes produced, for example, by baking fruit.

Pomeranian farmers were self-sufficient: crops were stored until the following harvest, meat products were preserved in the smoke store of the home, or in the smokeries of larger villages such as Schlawin. Fruit, vegetables, lard and Gänseflomen were preserved by bottling in jars. Syrup was made from the sugar beet itself.

Hessen
Typical for Hessen are Frankfurter Rippchen, a spiked pork cutlet, which is often served with sauerkraut and mashed potatoes.

Also from Hessen comes the Frankfurt green sauce ("Grüne Sauce"). It is a cold sauce based on sour cream with the local herbs borage, chervil, cress, parsley, pimpinelle, sorrel and chives. The start of the season is traditionally Maundy Thursday ("Gründonnerstag"; which means "green Thursday" in German). Green sauce is mostly served with potatoes and boiled eggs.

One of the best-known specialties from Hesse is the Frankfurter Kranz, a buttercream cake whose shape is reminiscent of a crown, a reminiscence of Frankfurt as the historical coronation city of the German emperors.

Cider ("Apfelwein" in German, or "Äppelwoi" in the Hessian dialect) is also very popular in and around Frankfurt. In the historic district Sachsenhausen there is the so-called Cider Quarter ("Äppelwoiviertel"), where there are numerous taverns that offer cider, especially in the summer months. In the cider taverns, "Handkäs mit Musik" is offered as a snack, a sour milk cheese served in a marinade of onions, vinegar and spices.

Palatinate/Pfalz
The kitchen of the Palatinate, a region in the south of Rhineland-Palatinate, is largely determined by regional dishes. They are sometimes quite hearty, not least because the cooking recipes were sometimes developed in times of need or in the context of heavy physical work.

Probably the best-known dish is the Pfälzer Saumagen, a pork stomach stuffed with sausage meat, bacon, potatoes and spices. The dish became famous as the favorite meal of Federal Chancellor Helmut Kohl, who especially enjoyed serving this dish at state receptions.

In the Palatinate, the salty-crust Dampfnudel is a traditional main dish, either with sweet side dishes (for example wine sauce, custard or boiled fruit such as plums, pears or the like) or with salty side dishes (for example potato soup, vegetable soups, goulash or pork) is eaten.

Thuringia

Wheat, grapes, sugarbeets, and barley grow well, along with a variety of vegetables, which grow near Erfurt, the state's capital. Cauliflower [740 acre], cabbage (savoy, red, white) [25 acre], kohlrabi [37 acre], and broccoli [37 acre] grow by traditional means near Erfurt. Tomatoes, lettuce, broad beans, onions, and cucumbers are grown in the eastern portion of the region near Jena under glass centers on about 12 acre of land. Thuringia is the second-largest herb-growing region in Germany; the town of Kölleda was once considered the "peppermint town", where herb growers used to congregate to study herb cultivation.

One-third of Thuringia is covered in forest, and is considered to be one of the best game-hunting regions in Germany. Anyone holding a valid hunting license and a local hunting permit for the area may hunt for game such as red deer, roe deer, wild boar, rabbit, duck, and mouflon (mountain sheep). Pheasant and capercaillie are protected game species that may not be hunted. The wooded areas also contain a wide variety of edible mushrooms, such as chestnut mushrooms, porcini, and chanterelles, along with wild berries, such as blueberries, lingonberries, raspberries, and blackberries, which are all traditional accompaniments to game dishes.

The most famous foods from Thuringia are Thuringian sausages and Thuringian dumplings. The state is also known for its sausages; steamed, scaled, and cured varieties are all prepared. Popular varieties include Thüringer Mettwurst (a spreadable cured sausage), Feldkieker (a cured, air-dried sausage dried up to eight months), Thüringer Leberwurst (a steamed pork and liver sausage), Thüringer Rotwurst (a steamed blood sausage packed in a bladder or other natural casing) and Mett (minced pork).

Saxony

In general the cuisine is very hearty and features many peculiarities of central Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße or Knödel as a side dish instead of potatoes, pasta or rice. A typical meal is Sächsischer Sauerbraten. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Central and Eastern Europe.

The rich history of the region did and still does influence the cuisine. In the blossoming and growing cities of Dresden and Leipzig an extravagant style of cuisine is cherished (one may only think of the crab as an ingredient in the famous Leipziger Allerlei). In other, impoverished regions where the people had to work hard to yield some harvest (e.g., the Ore Mountains), peasant dishes play a major role; famous dishes originating from there include potatoes with Quark, potato soup or potato with bread and linseed oil. In the Vogtland region, where the peasants were wealthier, the tradition of Sunday roast remains to this day. Typical sweets at Christmas are Pulsnitzer Lebkuchen, Dresdner or Erzgebirgsstollen and Liegnitzer Bombe.

Cereal grain cultivation occupies 62% of the cultivated land in Saxony-Anhalt. Wheat, barley, oats, and rye are grown, with the rye being grown near Borde, where it is used to make Burger Knäckebrot, a flatbread produced there since 1931. Another 10% of the cultivated area is planted in sugar beets for conversion to sugar, popularized after the 19th century, when the region had an economic boom.

German cuisine in other countries
German-Brazil cuisine brought new types of food and beverage in Brazil or reinforced their utilizations by Brazilians. The wheat culture in Brazil arrived by German immigrants.

Kuchen, Sauerkraut (known in Portuguese as chucrute, is also used as derogatory term to designate Germans, and people of Central European origin or descent in general), Eisbein, new types of sausage and vegetables are some examples of food introduced in Brazil by the immigrants. In Curitiba, sausage are commonly known as vina, from the German Wiener (Wiener Würstchen). In Southern Brazil, Fruit preserves are known as chimia, from the German Schmier.

Chopp or Chope (from German Schoppen) in Brazilian Portuguese is the word for draught beer or just beer. Today, beer is the most consumed beverage in Brazil. The tradition of brewing in Brazil dates back to German immigration in the early 19th century. The first breweries date from the 1830s, although the brand Bohemia is claimed to be the first Brazilian beer, with production starting in 1853 in the city of Petrópolis founded by the German-Brazilian Henrique Kremer. In 1913 there were 134 breweries in Rio Grande do Sul. Brahma was founded in 1888 in Rio de Janeiro by the Swiss immigrant Joseph Villiger. Antarctica (Companhia Antarctica Paulista) was founded in the same year by the Brazilian Joaquim Salles and the German immigrant Louis Bücher in São Paulo. In 1999 the two brands merged creating AmBev.

German-Argentinien cuisine is a noticeable part of Argentine cuisine; the "Achtzig Schlag" cake, which was translated as Torta Ochenta Golpes in the country, can be found in some bakeries. In addition, dishes like chucrut (sauerkraut) and many different kinds of sausage-like bratwurst and others have also made it into mainstream Argentine cuisine.

German-Americans introduced popular foods such as hot dogs and hamburgers to America. They also introduced America to lager, the most-produced beer style in the United States, and have been the dominant ethnic group in the beer industry since 1850.

The German founded Tsingtao Brewery is China's second largest brewery, with about 15% of domestic market share and also accounts for half of China's national beer exports.

Influence of immigration to German cuisine
Elements of international cuisine (apart from influences from neighbouring countries) are a relatively recent phenomenon in German cuisine, compared with other West European states. Colonial goods shops spread only in the 19th and early 20th centuries and brought luxury goods like cocoa, coconuts, rare exotic spices, coffee and (non-herbal) tea to a wider audience.

The first wave of foreigners coming to Germany specifically to sell their food specialties were ice cream makers from northern Italy, who started to arrive in noticeable numbers during the late 1920s. With the post-World War II contacts with Allied occupation troops, and especially with the influx of more and more foreign workers that began during the second half of the 1950s, many foreign dishes have been adopted into German cuisine — Italian dishes, such as spaghetti and pizza, have become staples of the German diet. In 2008, there were around 9,000 pizzerias and 7,000 Italian restaurants in Germany. The pizza is Germany's favourite fast food.

Turkish immigrants have introduced Turkish foods to Germany, notably döner kebab. In November 2017, it was estimated that 1,500 döner kebab shops were present in Berlin and in circa 16,000 in whole Germany.

Arab (mostly Syrian, Lebanese or Moroccan), Chinese, Balkan, Japanese (especially Sushi) and Greek (especially Gyros) restaurants and bars are also widespread in Germany. Indian (especially Curry dishes), Vietnamese, Thai, and other Asian cuisines are rapidly gaining in popularity since the early 2000s. Until the late 1990s many of the more expensive restaurants served mostly French inspired dishes for decades. Since the end of the 1990s, they have been shifting to a more refined form of German cuisine.

Before 1990, the cuisine from East Germany (1949–1990) was influenced by those of other nations within the former Communist bloc. East Germans traveled abroad to these countries on holiday (and vice versa as well), and soldiers coming to East Germany from these countries brought their dishes with them. A typical dish that came to the East German kitchen this way is Russian Soljanka.

Food industry
Germany is the third largest agricultural producer in the European Union and the third largest agricultural exporter in the world. In 2013, German food exports were worth around EUR 66 billion. Several food products are internationally known brands. Aldi and Schwarz Gruppe are Europe's largest retailers.

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Greek cuisine

Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses,   herbs, lemon juice,  olives and olive oil,  and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating  Asian, Turkish, Balkan, and Italian influences.

History
Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond.

Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.

The Spartan diet was also marked by its frugality. A notorious staple of the Spartan diet was melas zomos (black soup), made by boiling the pigs' legs, blood of pigs, olive oil, bay leaf, chopped onion, salt, water, and vinegar as an emulsifier to keep the blood from coagulation during the cooking process. The army of Sparta mainly ate this as part of their subsistence diet. This dish was noted by the Spartans' Greek contemporaries, particularly Athenians and Corinthians, as proof of the Spartans' different way of living.

Byzantine cuisine was similar to ancient cuisine, with the addition of new ingredients, such as caviar, nutmeg and basil. Lemons, prominent in Greek cuisine and introduced in the second century, were used medicinally before being incorporated into the diet. Fish continued to be an integral part of the diet for coastal dwellers. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus. Byzantine cuisine benefited from Constantinople's position as a global hub of the spice trade.

Overview
The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios.

Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon, allspice and cloves in stews.

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone, Ladotyri (cheese with olive oil), Kalathaki (a specialty from the island of Limnos), Katiki Domokou (creamy cheese, suitable for spreads), Mizithra and many more.

Dining out is common in Greece. The taverna and estiatorio are widespread, serving home cooking at affordable prices to both locals and tourists. Locals still largely eat Greek cuisine.

Common street foods include souvlaki, gyros, various pitas and roast corn.

Fast food became popular in the 1970s, with some chains, such as Goody's and McDonald's serving international food like hamburgers, and others serving Greek foods such as souvlaki, gyros, tiropita, and spanakopita.

Origins
Many dishes can be traced back to ancient Greece: lentil soup, fasolada (though the modern version is made with white beans and tomatoes, both New World plants), tiganites, retsina (white or rosé wine flavored with pine resin) and pasteli (baked sesame-honey bar); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe), moustalevria and paximadi (traditional hard bread baked from wheat, barley and rye). There are also many ancient and Byzantine dishes which are no longer consumed: porridge (chilós in Greek) as the main staple, fish sauce (garos), and salt water mixed into wine.

Some dishes are borrowed from Italian and adapted to Greek tastes: pastitsio (pasticcio), pastitsada (pasticciata), stifado (stufato), salami, macaronia, mandolato, and more.

Some Greek dishes are inherited from Ottoman cuisine, which combined influences from Persian, Levantine, Arabic, Turkish and Byzantine cuisines: meze, kadaifi, halva, and loukoumi.

In the 20th century, French cuisine had a major influence on Greek cooking,  largely due to the French-trained chef Nikolaos Tselementes, who created the modern Greek pastitsio; he also created the modern Greek version of moussaka by combining an existing eggplant dish with a French-style gratin topping. Greek chef Zisis Kerameas has recognized for his contributions to Greek cuisine and as cooking teacher (1970–2000) for culinary arts professional education at public vocational tourism professions schools.

Regions
Distinct from the mainstream regional cuisines are:
 * Cuisine of the Aegean islands (including Kykladítiki from Kyklades, Rhodítiki from Rhodes and other Dodecanese islands, and the Cuisine of Lesbos island).
 * Cuisine of Argolis, Cuisine of Patras, Arcadian and Maniot cuisines, parts of the Cuisine of Peloponnesean.
 * Cuisine of the Ionian islands (Heptanisiakí), a lot of Italian influence.
 * Ipirótiki (Epirotic cuisine).
 * Kritikí (Cretan cuisine).
 * Kypriakí (Cypriot cuisine).
 * Makedonikí (Macedonian cuisine).
 * Mikrasiatikí, from the Greeks of Asia Minor descent, including Polítiki (from Constantinople), from the tradition of the Greeks from Constantinople, a cuisine with significant Anatolian/Ottoman influence.
 * Pontiakí (Pontic Greek cuisine), found anywhere there are Pontic Greeks (Greeks from the Black Sea region).
 * Thrakiótiki (Thracian cuisine).

Some ethnic minorities living in Greece also have their own cuisine. One example is the Aromanians and their Aromanian cuisine.

Typical dishes
Typical home-cooked meals include seasonal vegetables stewed with olive oil, herbs, and tomato sauce known as lathera. Vegetables used in these dishes include green beans, peas, okra, cauliflower, spinach, leeks and others.

Many food items are wrapped in filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakopita (spinach and cheese pie), hortopita (greens pie), kreatopita (meat pie, using minced meat), kolokythopita (zucchini pie), and others. They have countless variations of pitas (savory pies).

Apart from the Greek dishes that can be found all over Greece, there are also many regional dishes.

North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas.

Greek cuisine uses seeds and nuts in everything from pastry to main dishes.

A typical Greek-style breakfast consists of Greek coffee, frappé coffee, mountain tea, koulouri (sesame bread ring, a type of simit), Greek strained yogurt, bougatsa, tiropita, spanakopita, omelette, strapatsada, boiled eggs, piroski, tsoureki, rusks, honey, jam, croissant, cupcakes, fresh fruits.

The list of Greek dishes includes dishes found in all of Greece as well as some regional ones.

Appetizers
Selected appetizers are:
 * Atzougies
 * Avgotaracho, Bottarga, flathead mullet caught in lagoons with the well-known the European and Greek Protected Designation of Origin (PDO) Avgotaracho Messolongiou from the Messolonghi-Etoliko Lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt, dried under the sun, and sealed in melted beeswax.
 * Florina peppers,  it can be roasted, sliced and served by adding olive oil and garlic.
 * Toursi (pickle), with the well-known the pickled peppers and mixed pickle.
 * Feta topped with olive oil and oregano
 * Flogeres, crispy filo wrapped around a filling of goat cheese, herbs, sun-dried tomato, or ground meat.
 * Htapodi sti schara (grilled octopus),
 * Tirokroketes, cheese fritters (fried cheese balls) also known as tirokeftedes.
 * Bourekakia of cheese, Börek.
 * Kolokithokeftedes, pumpkin fritters.
 * Saganaki, fried kefalograviera cheese.
 * Melitzanes tiganites, fried eggplants.
 * Bouyiourdi,
 * Kafteri piperia (cayenne pepper),  roasted hot pepper served by adding olive oil.
 * Lakerda, pickled raw fish that is typically prepared with steaks of mature Atlantic bonito.
 * Loutza
 * Olives,
 * Kolokithakia tiganita, fried cucurbita.
 * Koxloi, escargot, also is a main course.
 * Htapodi Ksidato (octopus marinated in vinegar).
 * Omelette,
 * Strapatsada (Kagianas), scrambled eggs (omelette) with tomato.
 * Kalamarakia tiganita, fried squid slices served with a lemon wedge.
 * Dolmades, stuffed grape leaves, also known as Dolmades or Dolmadakia.
 * Stuffed potato, oven-baked papato stuffed with various yellow cheeses, bacon and mushrooms.
 * Tomatokeftedes, tomato fritters wider well-known throughout the island of Santorini.
 * Staka me ayga, a Cretan dish consisting of poached or fried eggs and local staka (a type of buttery cream mixed with flour).
 * Gigantes plaki (or Gigandes plaki),  baked Greek Gigantes beans with tomato sauce and herbs, also is a main course.
 * Marides tiganites, small-sized whitebait fish (spicara smaris) that are lightly dusted with flour, then fried.
 * Skordopsomo, garlic bread made with a combination of sliced bread, olive oil, garlic, salt, pepper, oregano, and basil.
 * Garides saganaki, sautéed shrimps that are deglazed with the ouzo, then doused in tomato sauce, and topped with crumbled feta.
 * Dakos, a traditional Cretan food features a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, dried oregano and a few splashes of olive oil. Dakos is also deemed as a salad.
 * Sikotakia (Livers), fried lamb or chicken small liver slices with olive oil and oregano. Also it serves as main dish known as "Tigania" which refers to the shallow pan in which the meal (pork or chicken or lamp) is cooked.
 * Loukaniko (sausage), Greek traditional sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.
 * Fava, yellow split peas that are cooked with onions and various spices until they transform into a creamy purée. It uses as a dip or a main course dish, with the well-known the Protected Designation of Origin (PDO) certified Fava Santorinis (Lathyrus clymenum).
 * Spanakopita, spinach pie.
 * Kolokithopita, pumpkin and feta pie filling which is placed between two layers of phyllo pastry.
 * Tiropita, cheese pie, also well-known is Tiropitakia which are mini cheese pies made with phyllo triangles stuffed with Greek feta cheese, and Tiropitakia Kourou which has Kourou dough.
 * Piroski, or Pirozhki, fried pita has filling of feta cheese or Greek Protected Destination of Origin (PDO) certified kasseri cheese or minced meat or mashed potato or other filling or mix filling. Serving hot. Most in the past time, also less still today, piroski can be found in Greece in specialty shops selling piroski exclusively.

Salads
In the Greek cuisine, appetizers are also the salads. Selected salads are:
 * Horiatiki salad (village's salad), a salad with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives and dressed with oregano and olive oil.
 * Horta salad (leafy greens salad),       boiled Greek wild leafy greens dressed with olive oil and fresh lemon juice, greens are like antidia (endives), vlita (amaranth greens), myronia (wild chervil), radikia (chicory), seskoula (chard), armyrithra, glistrida, styfnos, zoxos, asparagus.
 * Pikantiki (also known as politiki), made with white cabbage and purple cabbage finely chopped, pickled Florina peppers, carrot, celery, parsley, finely chopped garlic, lemon juice, white vinegar, olive oil, salt.
 * Lahanosalata (cabbage salad), thinly chopped cabbage with salt, olive oil and lemon or vinegar juice.
 * Ampelofasoula, green beans (Vigna unguiculata) also known as cow peas.
 * Kounoupidi (cauliflower), salad with boiled cauliflower.
 * Patatosalata, potato salad with boiled potato.
 * Brokolo (broccoli), salad with boiled broccoli.
 * Patzarosalata, beet salad with boiled beet.
 * Aggouro-ntomata, cucumber with tomato.
 * Fasolia mavromatika, black-eyed pea.
 * Maroulosalata, lettuce salad.
 * Tonosalata, tuna salad.

Spreads and dips
In the Greek cuisine, appetizers are also the spreads and dips, belong also to Greek sauces. Selected spreads and dips are:
 * Hummus with tahini.
 * Olive paste (tapenade).
 * Rosiki, boiled potatoes, carrot, cucumber, mayonnaise, pea
 * Kipourou (gardener’s salad), cabbage, carrot, radish, mayonnaise
 * Kopanisti, feta cheese, grilled red sweet peppers, olive oil, fresh garlic
 * Melitzanosalata, eggplant spread and dip (eggplant salads and appetizers).
 * Skordalia, garlic spread and dip from mashed potatoes, olive oil, vinegar, raw garlic.
 * Tirokafteri, spread and dip from feta cheese, yogurt, hot peppers, olive oil, and vinegar.
 * Paprika, sweet paprika, concentrate tomato paste, roasted red pepper (Florina pepper), feta cheese, olive oil
 * Taramosalata, spread and dip from taramás fish roe mixed with olive oil, lemon juice, and a starchy base of bread or potatoes.
 * Tzatziki, spread and dip, strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme.

Soups
Selected soups are:

 * Fasolada, soup of dry white beans, olive oil, and vegetables.
 * Fakes (lentil soup).
 * Youvarlakia, soup from balls of ground meat, rice, finished with avgolemono (the creamy egg and lemon sauce), cooked in a pot.
 * Kotosoupa, chicken soup from chicken broth, tender chicken cuts, various root vegetables, and rice, using many time avgolemono sause.
 * Kremidosoupa, onion soup
 * Kreatosoupa, meat soup.
 * Kakavia, soup made from fishes, onions, potatoes, olive oil, and vegetables.
 * Magiritsa,  thick soup made with lamb offal (intestines, heart, and liver), dill, avgolemono sauce (egg and lemon beaten together), onion and rice, associated with the tradition where following the Resurrection on Greek Orthodox Easter Sunday people eat magiritsa soup.
 * Ntomatosoupa, tomato soup with Greek ingredients.
 * Patsas, tripe soup made from lamb, sheep, or pork tripe as key ingredients, most use animal's head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar.
 * Revithosoupa, chickpea soup, also known as Revithada.
 * Psarosoupa, fish soup.
 * Trahanas, tarhana soup.
 * Xilos (porridge),  it is typically for breakfast.

Dishes
Selected dishes are:
 * Agkinares, cardoon has various recipes.
 * Fasolakia, green beans that are simmered in olive oil with other vegetable ingredients,  belongs to ladera which literally translating to "oily", vegetable dishes cooked in olive oil.
 * Arakas (pea), belongs to ladera dishes, with the well-known dish "Arakas me Agkinares".
 * Bamies (okra), belongs to ladera dishes.
 * Briam, also known as Tourlou, belongs to ladera dishes, typically made from eggplants, zucchini, onions, potatoes, tomatoes, garlic, parsley.
 * Gemista (or Yemista),  "filled with" in Greek, baked stuffed bell peppers and tomatoes with rice or ground beef or both, onions, mint, parsley, olive oil.
 * Lahanodolmades, baked stuffed light green cabbage rolls with rice or ground beef or both, onions, mint, parsley, avgolemono sauce.
 * Lahanorizo, rice and cabbage, onions, fresh herbs, and the optional addition of tomato sauce.
 * Prasorizo (leek and rice), made from rice, chopped sweet leeks, olive oil, garlic, dill.
 * Spanakorizo (spinach and rice),
 * Apaki, cured pork meat. Left to marinate for two or three days in vinegar, the meat is then smoked with aromatic herbs and various spices. Apaki can be cooked on its own or added to other dishes.
 * Stifado (stew), casserole cooked with baby onions, tomatoes, wine or vinegar, olive oil, bay leaf, black pepper, meat such as pork, goat, rabbit, wild hare, beef, snails, tripe, octopus.
 * Potatoes Yachni,  potatoes stew, potatoes simmered in a tomato sauce with onions, garlic, herbs and spices.
 * Pastitsio, baked pasta dish with ground meat and béchamel sauce.
 * Astakomakaronada (lobster with spaghetti), lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta.
 * Manestra,
 * Makaronia me kima (spaghetti with ground meat),
 * Garidomakaronada (shrimps with spaghetti),
 * Melitzanes Papoutsakia, baked eggplants stuffed with ground beef and topping it with a smooth béchamel sauce. The dish is called papoutsakia (little shoes) because its shape resembles little shoes.
 * Kolokithakia gemista (stuffed zucchini), zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven.
 * Spetsofai, made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.
 * Giouvetsi, pieces of lamb (or beef) and small noodles such as orzo, all cooked together in a tomato sauce with garlic and oregano.
 * Gyros, pork meat or chicken cooked on a vertical rotisserie, onions, tomato, lettuce, fried potatoes, sauces like tzatziki rolled in a pita bread.
 * Hilopites with chicken, traditional Greek pasta made from flour, eggs, milk, and salt.
 * Pastitsada,
 * Bourdeto
 * Roasted chicken with potatoes or rice,
 * Kleftiko, slow-roasted leg of lamb or lamb shoulder wrapped in parchment paper with potatoes, bell peppers, onions, feta cheese, marinated with olive oil, lemon juice, garlic, fresh rosemary and herbs.
 * Keftedakia (meat fritters),  fried meatballs from lean ground beef with eggs, onions, garlic, parsley, mint, it also make them using half ground beef and half ground pork.
 * Mousakas, sliced tender eggplant cut lengthwise, or potato-based, lamb ground meat, topped with a thick layer of béchamel sauce.
 * Moshari kokkinisto, stewed veal meat, onions, garlic, olive oil, tomato sauce, served accompanied by basmati rice,  or pasta or potatoes or potato purée.
 * Biftekia,    Greek-version burger patties made with a combination of ground pork, beef, or lamb, and the meat is mixed with onions, breadcrumbs, eggs, parsley leaves finely chopped and oregano. They can grilled, baked or fried.
 * Arni souvlas, whole lamb on the spit baked with rotisserie (electric- or gas-powered heating rotisserie) or over flaming charcoals (barbecue), specifically following the culinary tradition on Greek Orthodox Easter Sunday.
 * Arnaki sto fourno me patates (oven-baked lamb with potatoes),
 * Katsikaki ston fourno (oven-baked goat),
 * Paidakia, grilled lamb chops.
 * Hirino me selino, pork meat with celery.
 * Soutzoukakia Smyrneika (Smyrna meatballs),   oblong shaped beef meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce.
 * Souvlaki,  with the well-known the souvlaki pita.
 * Kontosouvli,
 * Souvla, large pieces of meat cooked on a long skewer over flaming charcoals (barbecue). It is also a technique of cooking meat. Also Antikristo is a traditional technique of cooking meat on the island of Crete.
 * Kokoretsi, a dish consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and grilled.
 * Tigania, pan-fried pork or chicken. The name "tigania" refers to the shallow pan in which the meal is cooked.
 * Fagri sti schara (grilled red porgy)
 * Gavros tiganitos (fried anchovy),
 * Gopes tiganites, fried boops boops fishes.
 * Bakaliaros (Merluccius merluccius), cod fish, the most well-known recipe is the fried bakaliaros mainly served with skordalia dip and fried potatoes.
 * Soupies (cuttlefish),
 * Xiphias (or Xifias), a species of swordfish.

Desserts and pastries
Selected desserts and pastries are:
 * Amygdalopita, almond cake made with ground almonds, flour, butter, eggs and pastry cream.
 * Akanés, from Serres.
 * Armenovíl/Armenonville,  from Thessaloniki.
 * Baklava,
 * Gianniotikos Balkavas, type of Baklava from Ioannina.
 * Bougatsa krema (cream), from Asia Minor, filo dough wrapped around a filling of semolina custard. After it is baked, it is cut into small pieces and served hot lightly dusted with powdered icing sugar and/or cinnamon. It makes it by hand only, uses as a breakfast pastry (sweet), mid-morning snack, midday snack and dessert.
 * ''Crêpe,
 * Fanouropita
 * Frigania, dessert from the island of Zakynthos.
 * Fritoura, traditional dessert from the island of Zakynthos.
 * Flogeres,
 * Melomakarona,
 * Galaktoboureko, custard pie with syrup.
 * Galatopita,   milk pie.
 * Kalitsounia, from the island of Crete.
 * Karydopita,
 * Koulourakia,
 * Kourampiedes
 * Kydonopasto
 * Loukoumi,
 * Melekouni, traditional dessert from the island of Rhodes consists of sesame seeds and aromatic thyme honey, though additional ingredients often include almonds, orange and lemon peel, and various spices.
 * Muhallebi, or Mahallebi.
 * Moustalevria,
 * Mpezedes (Mareges)
 * Mandolato, Greek version of nougat.
 * Mandola, traditional almond candy from the island of Corfu.
 * Pasteli, sesame seed candy made from sesame seeds, sugar or honey pressed into a bar.
 * Loukoumades, fried balls of dough that are often spiced with cinnamon and drizzled with honey.
 * Fouskakia, a version of loukoumades from the island of Skopelos.
 * Diples, pastry sheets that are rolled, deep-fried, and doused or drizzled with a thick, honey-based syrup.
 * Pastafrola
 * Rizogalo,
 * Roxakia,
 * Stafidopsomo,
 * Spatoula, from Kalabaka, walnut cake with diplomat cream.
 * Poniro, with the well-known poniro from Serres.
 * Spoon sweets, with the well-known the spoon sweet Koufeto from the island of Milos.
 * Laggites, or Tiganites
 * Tsoureki,
 * Vasilopita, Greek New Year's cake with a coin or a trinket baked inside of it.
 * Strained yogurt with honey, walnuts often added.
 * Komposta, made from peach, apple, pear or other fruits.
 * Halvas with tahini,
 * Halvas with semolina,
 * Halvas Farsalon, known as sapoune halva or jelly halva from Farsala.
 * Kariokes, small sized walnut-filled chocolates and shaped like crescents.
 * Kantaifi,
 * Kiounefe,
 * Kazan Ntimpi,
 * Revani, with the well-known the revani from Veria.
 * Portokalopita,
 * Milopita, apple pie.
 * Melopita, honey pie in Greek, traditionally associated with the island of Sifnos.
 * Saliaroi (Saliaria), from Kozani.
 * Samali, extra syrupy Greek semolina cake with mastic.
 * Trigona Panoramatos,
 * Touloumba
 * Ypovrihio or Ypovrichio, means submarine in Greek, also known as vanilia or mastiha, a white chewy sweet that is served on a spoon dipped in a tall glass of cold water.
 * Fetoydia, also known as avgofetes, made with fresh or stale bread, milk, eggs, and olive oil. The bread is cut into slices which are first soaked in milk, and then dipped in lightly beaten eggs before they are fried in olive oil. When it is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar).
 * Candied fruits, known as fruit glace with the well-known the marron glace. Candied fruits can be found in Greece in specialty candy shops selling along with other related products exclusively, such as dried fruits, nuts, jellies, koufeta, loukoumia, chocolate bars, sokolatakia (bonbon), pralines, spoon sweets, pasteli, halva, fudge, petit four, granola, granola bars, sweet spreads, breakfast cereals, energy bar, and others.

Drinks and beverages
Selected drinks and beverages are:

 * Mountain tea
 * Greek coffee,
 * Frappé coffee, invented in Thessaloniki in 1957.
 * Freddo cappuccino,
 * Esspreso freddo, iced coffee combines espresso and ice merely serve coffee over ice blends the two ingredients until the coffee is slightly chilled.
 * Salepi,
 * Ouzo,
 * Retsina,
 * Tsipouro,
 * Tsikoudia,
 * Gin,
 * Liqueur,
 * Beer, Beer in Greece.
 * Souma, from island of Chios.
 * Tentura, liqueur that hails from Patras.
 * Kumquat, liqueur produced mainly on the island of Corfu.
 * Kitron, or Kitro, liqueur produced on the island of Naxos.
 * Fatourada, orange-flavored liqueur from the Greek island of Kythira.
 * Mineral water, from several recognized water sources from Greece.
 * Sparkling mineral water, mineral carbonated water from sources from Greece.
 * Mastika, or mastiha, liqueur that is made with mastiha, mostly Chios Mastiha.
 * Soumada, a non-alcoholic, syrupy, almond-based beverage that is produced on the island of Crete.
 * Rakomelo, made by combining raki or tsipouro - two types of grape pomace brandy - with honey and several spices, such as cinnamon, cardamom, or other regional herbs. It is produced in Crete and other islands of the Aegean Sea.
 * Metaxa, made from brandy, a secret combination of botanicals, and the aromatic and carefully selected Muscat wines from the island of Samos.
 * Wine,     with the well-known Greek grape varieties,      Agiorgitiko, Anthemis, Assyrtiko, Athiri, Begleri Ikaria, Debina, Fokiano Ikaria, Kidonitsa, Kotsifali, Lagorthi, Limnio, Liatiko, Limniona, Malagousia, Mandilaria, Mantinia, Mavrodafni, Mavrotragano, Moschofilero, Muscat of Limnos, Naousa, Negoska,  Nemea, Oinomelo, Patras, Roditis, Rodola, Romeiko, Samos nectar, Samos Vin Doux, Savatiano, Vidiano, Vilana, Vinsanto (Visanto),  Xinomavro.

title: Greek cuisine