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FijiFlavors · Lübeck
Almond-and-sugar marzipan with a maximum of 30% sugar added to the almond paste. It is a protected geographical indication and may only be made in Lübeck and the neighboring towns of Bad Schwartau and Stockelsdorf.
Traditional sweet from Lübeck, Schleswig-Holstein
Also known as: Lübecker Edelmarzipan, marzipã de Lübeck
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Lübecker Marzipan — Lübeck, Germany
Lübecker Marzipan is the marzipan from the Hanseatic city of Lübeck in northern Germany. Like all marzipan, it starts from an almond paste made of ground almonds and sugar, the Marzipanrohmasse. What sets it apart is the proportion: in Lübecker Marzipan, at least 70% is that almond paste and at most 30% is added sugar. In Lübecker Edelmarzipan the rule is even stricter, with 90% paste and only 10% sugar. The less sugar, the stronger the almond flavor.
The name is a protected geographical indication of the European Union and may only be used for marzipan made in Lübeck and parts of the neighboring towns of Bad Schwartau and Stockelsdorf. An association of Lübeck manufacturers, founded in 1974, oversees the protection. The specification notes that the region became a center of quality marzipan production in the 19th century, with a tradition of more than a hundred years preserved by current producers.
Marzipan was not invented in Lübeck. The mixture of almonds and sugar originated in the East and came to Europe via trade. In Lübeck there is a legend that, in a time of famine, flour ran out and bakers made bread with the almonds stored in warehouses. It is a city story without documentary proof.
Marzipan appears in many forms: bars covered in chocolate, small loaves, marzipan “potatoes” dusted with cinnamon, and figures of fruits and animals, especially at Christmas. In Lübeck’s old town, a UNESCO World Heritage site, there are shops and cafés dedicated to marzipan, some with small museums about the sweet’s history.
Lübeck , Schleswig-Holstein
Lübecker Marzipan is a protected geographical indication, made in Lübeck and the neighboring Bad Schwartau and Stockelsdorf.
Almond paste (sweet almonds, with a small portion of bitter almonds, and sugar) and added sugar, maximum 30% (10% in Edelmarzipan). Chocolate coatings, depending on the product.
In pieces, as a sweet or gift, with coffee. There are chocolate-covered bars, small loaves, marzipan "potatoes" with cinnamon, and figures.
Year-round; at Christmas marzipan potatoes and figures are common.
Your questions
The proportion of sugar. Lübecker Marzipan has at least 70% almond paste and at most 30% added sugar; Lübecker Edelmarzipan, 90% paste and 10% sugar.
No. The mixture of almonds and sugar came from the East via trade. Lübeck became a center of quality marzipan production in the 19th century, and the name is now protected.
In Lübeck and parts of the neighboring towns of Bad Schwartau and Stockelsdorf. The name is a protected geographical indication of the European Union.
Flavors of Germany
Aachen spice cookie, sweetened with syrup and with small pieces of brown candi sugar that crackle when you bite them. It can be hard or soft, plain, with almonds or coated in chocolate. It has a protected geographical indication from the European Union.
Fresh pasta dough filled with ground meat, spinach, soaked bread, onion and herbs, served in broth, browned with onions, or sliced and fried with egg. A Swabian dish with protected geographical indication since 2009, traditional at Easter week.
Layered chocolate sponge cake soaked in Kirschwasser, the cherry brandy of the Black Forest, with cherries and whipped cream, topped with chocolate shavings. Black Forest tourism presents it as the region’s most famous sweet specialty.
Dark beer with a smoky flavor, made with malt dried in the smoke of beech firewood. Bamberg tourism presents it as part of the city’s identity, and the traditional preparation is listed in the Slow Food Ark of Taste.
Paste of camembert or brie cheese mashed with butter, paprika and, depending on the recipe, onion, cumin or beer; eaten with bread or a pretzel. A beer‑garden dish from Bavaria, with protected geographical indication since 2015.
Sausage sliced into rounds, topped with tomato sauce and curry powder, served with french fries or bread. The creation of the sauce is attributed to Herta Heuwer, who sold it in Berlin in 1949.
Kale slowly cooked with bacon, served with the smoked sausage Pinkel, smoked pork and potatoes. Bremen’s official portal presents it as the city’s best-known specialty, a winter dish of the Kohlfahrt.
Light, pale beer with top fermentation, served in a thin cylindrical 0.2‑liter glass by the breweries’ waiter, the Köbes. It is a protected geographical indication and may only be made in Cologne and in a few breweries in the region.
Sweet Christmas bread with raisins, candied orange and lemon peel, almonds and plenty of butter, coated with powdered sugar. Mentioned in Dresden since 1474, it has had protected geographical indication status since 2010.
Amber-colored beer, top-fermented with a pronounced bitterness, brewed in Düsseldorf’s brewery-taverns from a mid-19th-century recipe. The city’s tourism promotion presents it as the typical drink of the Altstadt.
Cold sauce of seven chopped fresh herbs with sour cream, served with hard‑boiled eggs and potatoes. The mixture of the seven herbs, grown largely in the Oberrad neighborhood, has protected geographical indication.
Sweet made from fermented, laminated dough with butter, sugar and cinnamon, rolled and pressed until it takes its characteristic flattened shape. Hamburg’s official portal presents it as a specialty of the city.
Dry, acidic apple wine, fully fermented, served in the Bembel ceramic jug and in the diamond-patterned glass called the Gerippte. It is a protected geographical indication of Hesse, and the apple wine culture of the state is listed in the German inventory of intangible heritage.
Little tart of shortcrust pastry filled with marzipan, almonds and a touch of jam or a cherry, with two strips of pastry crossed on top. It replaced the roasted lark, a Leipzig dish until the hunting ban in 1876.
White veal sausage with bacon and parsley, warmed in hot water and served with sweet mustard and a pretzel, traditionally before midday. It is one of Munich’s best-known specialties.
Honey cake with spices, walnuts and almonds, often baked on a thin wafer and covered with chocolate or icing. It has a protected geographical indication since 1996 and may only be made within Nuremberg.
Pork sausages 7 to 9 centimeters long, seasoned with marjoram and grilled, served by the dozen with sauerkraut or inside a roll. They have protected geographical indication since 2003 and may only be made in Nuremberg.
Ball of strips of shortcrust pastry, fried and dusted with confectioners’ sugar, resembling a snowball. Rothenburg ob der Tauber tourism presents it as the city’s regional specialty.
Cake baked in thin layers on a spit that turns in front of a fire; when sliced it shows rings like those of a tree trunk. Made in Salzwedel since the early 19th century, it has been a protected geographical indication since 2010.
Long, thin pork sausage, 15 to 20 centimeters long, seasoned with marjoram, cumin and garlic, grilled over charcoal and eaten in a small roll with mustard. The earliest known mention dates from 1404, and the name has protected geographical indication status since 2004.
