Viktualienmarkt - hakuna frittata Blog at Allrecipes.com - 280591

hakuna frittata

Viktualienmarkt 
 
Jul. 28, 2012 1:14 pm 
Updated: Aug. 5, 2012 2:27 pm
One cobblestone after another, one fruitstand after fish-, spice-, flower-, nut-, cheese-, wine-, and meat-stand after another. Having originated from a humble farmer's market, the Viktualienmarkt is now a popular ground for tourists and gourmands to browse through the luscious allies. Smack dab in the center of Munich, the market takes place every day except for the Sunday, when all of Munich collectively indulges in a 24-hour siesta. Jovial characters in traditional Bavarian garb also float around, the large brushes on their Tyrolean hats jostling the wind, and children play by the fountains that speckle the square. When the eyes have whetted the appetite of their owners' stomaches, swarming of all the delicacies dancing around in the stands, there is a variety of restaurants and a Biergarten where passers-by can grab a bite to eat. There's even a maypole that shoots into the sky cheering of blue and white, the colors of the Bavarian flag. Ceremonies are held annually (for example on the opening day of the asparagus season), making the Markt more than a great place to shop; as the kitchen becomes a shared hub for the family unit, the Viktualienmarkt becomes a communal heart for the Münchener Volk. 

nuts and greens
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wine
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pickled vegetables
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spices
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flowers and fruit
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chili
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a winding queue at a fruitstand
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mushrooms
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Comments
Jul. 29, 2012 8:10 am
The market sounds awesome. You literally make me want to visit and despite being of Germam extraction, Germany has never been exactly top of my list of places I'd like to explore. It sounds awesome. I suppose if I liked beer. I am curious about the wines, any idea what sort of reds were available?
 
 
 
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Norah

Home Town
Newtown, Pennsylvania, USA
Living In
Munich, Bayern, Germany

Member Since
May 2012

Cooking Level
Beginning

Cooking Interests
Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Gourmet

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About Me
Born in Princeton, NJ, and from a German family, I spent my lovely 90s childhood (Velcro sneakers and Spice Girls, how I miss you) in America, Germany, and England. And now, I'm at Connecticut College as a philosophy and French double major and psychology minor. My go-to motto is Pascal's "the heart has reasons of which Reason knows nothing" and I love Proust's beautiful description of madeleines. My dream is to gain enough culinary experience over the coming years to open up my own little pâtisserie someday.
My favorite things to cook
Baked goods! Also, on Sunday afternoons, I make myself an outrageously foamy cappuccino, and experiment with different omelette variations. My favorite dishes to cook differ from one day to the next, but I recently became a fan of semolina durum spaghetti tossed in a pan with sautéed sage and red bell-peppers, garlic, a smidgen of lemon, and various spices, and sprinkled afterwards with roasted sunflower seeds, goat cheese, chive flower petals, and salt and pepper. yummy.
My favorite family cooking traditions
My mom always makes a scrumptious bread-pudding for Christmas; my dad whips up a rice dish that's so unique the family refers to it as his "papa reis," and banana flambé each time his best friend visits us; my sister creates beautiful marzipan-covered cakes for our birthdays; my brother-in-law bakes his own baguettes every weekend and Spätzle from scratch whenever we stay with them in Munich; and I make a lox brunch every Mother's Day. A family of food enthusiasts, we also have many day-to-day culinary traditions that I love.
My cooking triumphs
I was really happy when the crèmes brûlées and Tunisian almond cigars I once brought to a party as a little snack for my friends were devoured within minutes. And last week, a three-day long process of baking a Frankfurter Kranz paid off when my little nephew, Simon, insisted on having Tante Norah Cake for a whole week.
My cooking tragedies
There are certainly dozens of kitchen tragedies to my name, but one I remember in particular is an attempted Charlotte Royale that I ruined right off the bat by leaving the batter in the oven for too long (silly silly). But this summer, same player shoots again. I'm going to stand in the kitchen rain or shine until there's a handsome Charlotte Royale dome in my midst.
 
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