page_title: German cuisine
section_title: Franconia
hierarchical_section_title: German cuisine / Regional cuisine / Franconia
caption_attribution_description: w:Schäufele with w:raspeball
context_page_description: The cuisine of Germany is made up of many different local or regional cuisines, as is typical for somewhat larger countries. Germany itself is part of a larger cultural region, Central Europe, sharing many traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian and parts of Swiss cuisine.
  The Michelin Guide of 2015 awarded 11 restaurants in Germany three stars, the highest designation, while 38 more received two stars and 233 one star. As of November 2017, Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States.
context_section_description: Franconia, a major region consisting roughly of the northern half of Bavaria, has its own distinct cuisine, so destinct in fact that there is said to be a "White Sausage Equator" (Weißwurstequator) that separates Franconia from the rest of Bavaria. This is a reference to the fact that those north of the Weißwurstequator do not generally eat the popular Weißwurst common in southern Bavaria. A characteristic of Franconian food would include gravies (Soßen), food derived from potatoes, various meats, and, of course, bread. Franconia is well known throughout Germany for its heavy foods covered in gravy. A good example of Franconian food would be Schäufele and Klöße, which is a lamb shoulder served with traditional potato dumplings (Klöße or Knödeln) covered in a gravy.
  Franconians also have different ways of naming some cuisine that is almost universal to Germany. For example, if one wanted a bread roll, in other parts of Germany one would ask for a Brötchen, whereas in Franconia one would ask for a Semmel or even a Weggla.
caption: Schäufele und Klöße
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