Story, Camera, Edit : Bert Schwarz
© travel-magazine TV 2022
by Bert Schwarz
The Main is a fascinating waterway that makes its way over 527 km. It rises in two places in the Franconian Alb as the "Red Main" and in the Fichtel Mountains as the "White Main". The "Red Main", which got its name from the clayey deposits in its headwater area, flows for 73 km until it becomes the Main near Kulmbach together with the other source river, the "White Main", which owes its color to the granite rock in its headwater area in the Fichtel Mountains. With caravans and bicycles we follow the river via Würzburg and Frankfurt to its mouth into the Rhine near Mainz. River Main, in combination with the Main-Danube Canal, becomes the water-link between the North Sea and the Black Sea.
The course of River Main can be divided into the sections Obermain, with the headwaters White Main and Red Main, in Mainfranken with the so-called Main triangle and Main quadrangle and the Rhine-Main area. The Main flows into the Rhine near Mainz-Kostheim.
The Main Valley usually enjoys warmer climate with less precipitation than the neighboring regions.
Camping is also possible in Franconia and the opportunities are, as everywhere, very dependent on your own tastes and demands. We are on the road with our small team, have eBikes with us to get to know the immediate surroundings and are excited about what awaits us. Along the route of the river, we were able to identify some places on the web that are not too far from the places of our interest. What we experienced and found, you can read in detail here.
The Franconian cuisine is independent and regionally very different. Meadow orchards, vineyards and asparagus fields in own cultivation are only a few examples of regional ingredients for the dishes offered here.
The focus of Franconian cuisine is on meat dishes. You have certainly heard of Schaeufele, Sauerbraten or Bratwuersten. - Vegetarian dishes are rarely found on the menus of restaurants, but this is changing at the moment, because the demand is increasing.
The best-known meat dish from Franconia is the bratwurst. Here there are numerous variations and even detailed regulations governing length, form and content. From the wine country of Lower Franconia comes, of course, the Weinbratwurst, which is drunk with mustard and ideally with a pint of wine to go with it.
Equally well known is the Schaeufele, the shoulder blade of the pig. It is cooked whole in the oven with the shoulder blade bone and the fat rind. It is served with gravy, potato dumplings and a side salad or red cabbage.
Also popular is Franconian Sauerbraten, which is marinated for several days and then braised. As a side dish there are often dumplings, blue cabbage and salad.
The hunting season in autumn is the time when venison, deer and wild boar are regularly put on the plate.
And fish must not be missing on the menu. In Franconia, mainly trout, char and carp are bred, which are then served baked in the inns.
From mid-April to St. John's Day on June 24 it' s asparagus season. Asparagus is often served with sausages and potatoes, but there are also many other variations.
From June onwards, chanterelles also appear on the menus of inns. These or other mushrooms are served with a cream sauce, which is also good for vegetarians.
Soups are popular in Franconia not only as a starter, but also as a main course. Usually every menu has a soup of the day. Liver dumpling soup is probably one of the most popular soups. Liver from beef is made into dumplings with other ingredients and cooked in broth.
The Franconians love the classic snack. This is accompanied by homemade sausage, such as red and white pressed sausage, smoked ham and bread. Cooked cheese, a type of processed cheese, or Gerupfter, the Franconian Obazda, are also popular.
Of course, there are also many sweet specialties in Franconia. From the district of Bad Kissingen, for example, comes the Kissinger, a butter puff pastry in the shape of a croissant with a hazelnut or jam filling covered with cooked sugar icing. And Hassfurt is home to a producer of very special jam.
All across Franconia you will find large and small breweries offering something for every taste. The further we follow the course of the river, the more vineyards and winegrowers mingle in between, delighting friends of dry and tart flavors with their Franconian wine, especially the Bocksbeutel, named after the shape of the bottle.
Art, Culture, History
Culture in Franconia is the fascinating result which the melting pot of peoples who came here or passed through during thousands of years of history has produced. Today, the historical legacies of earlier times form an impressive experience and backdrop for art and concerts.
Romans, knights, clergy, emperors and merchants influenced the course of history in Franconia and thus the Franconian culture and way of life. Magnificent castles, manor houses and churches tell of this. - We are delighted to be able to take a closer look and share many of them with you.
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