About Daetscher… Part 1 From 3

… a regional dish from southern Thuringia, which is available in various combinations of raw or cooked potatoes, but also as a blended Dätscher half raw/half cooked and with the most diverse additions.

… Franconia… the “Dätscher”, a pastry made of brown bread dough, which is indispensable with wine.

… an ancient, unadulterated baked good characteristic of Notzingen, a town of about 3,500 inhabitants. Every year in late summer the “Dätscherfest” takes place as a “Hocketse”. For 48 hours, the “Dätscherfrauen” make the handmade and therefore so popular Dätscher at three wooden ovens (http://www.teck.de/notzingen/kurzinfo.html,

… but of course not only in Notzingen, for example also in Holzmaden… Every 3 years a village festival takes place in Holzmaden. The name of the festival comes from an “island” in the center of the village, which is not to be confused with a pastry, which is called Baetscher in Holzmaden. In other places this pastry is called Dätscher: a mixture of sour cream and egg is applied to a yeast dough base and refined with ham, parsley or caraway seeds as desired.

… but also… Folk dance: Dätscher, Ruhpolding and Inzell/Bavaria.

… and – not to forget – the famous Guggenmusik!

Dätscher made of potatoes. The simplest preparation: grate potatoes, add a little flour, maybe finely chopped onions and apples, season with salt and roast in a little hot fat. To this

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