Page 189 - WINE DINE AND TRAVEL EATING IBERIA

that I was dying for a portion of what is often described
as the German version of ravioli came close to the
truth. German food is highly regional and Maultaschen
is a typical Swabian dish consisting of an outer layer of
pasta dough which encloses traditionally a filling of
Hackfleisch (ground beef and pork), mixed with bread-
crumbs, eggs, and herbs. I had a trio of three, accompa-
nied by a salad and regional white wine and it was
worth the wait. Every. Single. Bite.
Afterwards,Iheadedtothepopularareaaroundthe
CrookedBridgeandAmmerLane.Thebridge,firstmen-
tioned in writing in 1398, crosses the Ammer canal
which serves as the border between upper and lower
city.Thechannelusedtoplayavitalroleasthesourceof
water to put out fires, as drainage and waste disposal
system. All along flower baskets hung from the railings
and I was told there were more than three hundred
spread throughout the city.
Oldhalf-timberedresidentialhousesmixedwithlit-
tle shops occupying some here and there, pubs, and tra-
ditional restaurants. I sat down in a café near the canal
and looked around. Despite the area being a car-free
zone,itwasn’tquietatall.Studentswerelaughing,drink-
ing and having fun all around me. I thought back to my
own student days, to be young and carefree again.
Though I could certainly do without any cod liver oil.

Bottom Middle: Maultaschen, a typical
Swabian dish.
Below: A grave chamber from Ancient
Egypt at museum Castle Hohentübingen.

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