Sweet Delights In Leipzig 
This Saxon metropolis has many delicious culinary delights on offer - like the famed Leipzig Lark whose history dates back to the 18th century when these songbirds were actually baked into them. After hunting was banned in 1876, some clever bakers created a vegetarian alternative. Since then, the Leipzig Lerche (lark is 'lerche' in German)&nbsphas wooed palates the world over. A fine shortcrust pastry with almonds and nuts, it has a filling of strawberries or marzipan that makes it truly irresistible. 

Organic Craft Beer In M&uumlnster
Beer and Germany always brings to mind Munich's Oktoberfest. But the city of Munster in Northwest Germany is steeped in beer history too. It is home to thousands of old and new pubs and breweries like Altes Gasthaus Lev which dates back to 1607. When you are in the city, check out the creative craft beers at the Finne brewery made with organic raw materials. Sign up for beer tasting trips to find your favourite beer, or take a beer brewing course and make your own tipple.

In Hessian Sausage Heaven
From blutwurst to ringwurst, a long tradition of sausage making exists in Germany. The densely wooded landscapes of&nbspNorthern Hesse have produced delicious specialities like&nbspthe hearty Ahle Wurscht, a sausage that farmers would carry with them to fields for sustenance. Strong and full of character, the sausages are made with pork, pepper and sometimes a touch of garlic or caraway matured in curing chambers. You must visit the Jausenstation Weissenbach at the foot of the Hohe Meissner where the owner Matthias Pfluger serves the best handmade organic cheese, air-dried ham and bread - and the classic Ahle Wurscht.

The Oil Mills Of Saarland
In the romantic Ostertal valley, nature, craftsmanship and Saarland culinary art combine to create extraordinary taste experiences. Oil has been pressed in the Wern's Mill since 1841. Today the restored mill invites you to take a step back in time. You can take a guided tour and learn how generations of millers lived and worked here in harmony with nature. What the mill produces today can be tasted straight away Walnut oil and flour are processed in the kitchens of the Wern's M&uumlhle restaurant, the only member of the Slow Food Chef Alliance in Saarland.  

Gl&uumlckst&aumldt Matjes of Lower Elbe
For more than a century, the most tender and delicious matje fish have come from  the small town of Gl&uumlckstadt on the Lower Elbe. They are processed by hand here, following old traditions.&nbspBecause their name comes from the Dutch word 'meisjes' meaning 'young girls', matjes are also called 'damsel herrings'. They are in fact caught when young, and processed into matjes. Whether classic with onion rings, apple slices and gherkins or newly interpreted in curry-banana sauce or with herb dip - the fillets are always a delight.&nbspThe people of Gl&uumlckstadt love their fish. There is even a festival dedicated to the original Gl&uumlckst&aumldter Matjes. Every year in June, the Matjeswochen (matje weeks) are celebrated on the Elbe, where the first matje tasting of the season is made. 

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