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Fleischschnackas (French pronunciation: [flaiʃ.ʃnəkə];
Alsatian word,
literally meat snail) are an
Alsatian dish made from
cooked meat
stuffing (usually...
- baeckeoffe, flammekueche, choucroute,
cordon bleu, Vol-au-vent, spaetzle,
fleischnacka, bretzel, and Zewelwaï The region's
version of coq au vin is coq au Riesling...
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Traditional dishes include baeckeoffe, flammekueche, choucroute, and
fleischnacka.
Southern Alsace, also
called the Sundgau, is
characterized by carpe...
