In comparison to America, Germany is a fairly small place.  “Germany,” I still remember my high school German teacher telling our class, “is about the size of Pennsylvania.”  Though it turns out Germany is actually more like four times the size of Pennsylvania, it is still a relatively small place in American standards, and for being so small, it’s a wonder what a range of regional culinary specialties exist here, tucked away in every corner.

In Rheinland-Pfälz, I’ve experienced Pfälzer Saumagen.  But in Hessen you need not be so daring to sample the local specialties, because in Hessen the standards are “apfelwein,” “grüne soße,” and “handkäs mit musik.”

Apfelwein