Luxembourg it is located in the heart of Europe. This has allowed it to be in contact with many cultures throughout its history: Celtic, Roman, Teutonic, Spanish, Italian, English and Austrian. All of them have been reflected in the gastronomy the country.
An example of this is the «kuddelfleck», a typical dish made from the cow's stomach, bathed in breadcrumbs and fried in oil or fat. This dish is said to have English and Scottish influences. The «kachkéis», a type of cheese local, has direct influence of the Spanish troops who brought the "concojota" cheese in the XNUMXth century. The "Pastaschutta", also known as spaghetti Bolognese, has its Luxembourgish twist: they add minced meat from both beef and pork.
"If there are no potatoes, it is not an appropriate food," says a saying among the people of Luxembourg. And it is that this tuber has been the basis of the population's diet since the XNUMXth century. Most of the duchy's meals are accompanied by boiled potatoes. One of them is the "judd mat gaardebounen" (pork neck and beans) which would not be the same without this accompaniment. Further, typical dishes like "tierteg" (mashed potatoes with sauerkraut), they have the potato as the central ingredient.
Finally, Luxembourg has a fairly old wine industry. The vineyards of the valley of Moselle They benefit from the microclimate of that southern region, which has temperatures somewhat higher than the national average. Between the wines Famous in the duchy are the “Riesling”, the “Pinot Gris”, “Pinot blanco” the “Auxerrois” and the “Elbling”.
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