The New Side Of Germany

For centuries German food consisted of heavy dishes laden with good but dense ingredients. That's all changing thanks to a new breed of Deutchland chefs. There's a  new generation that trying fusion as well as updating old and sometimes forbidden classics.

Pete Wells got the lucky chance to visit Munich  Frankfurt,and Berlin, also getting the chance to try some of these brave new dishes that symbolize another German Federation. He wrote about his trip in an article in yesterday's New York Times Dining section. During the visits to the three cities he sampled some different, dishes such as schmaltz or chicken fat, sweetened with pumpkin puree and made crispy and crunchy with flecks of chicken skin made by  chef Mario Lohninger. He also has dreamed up a creamy ravioli and true to tradition beef goulash.German born Tobru Namamura used his Japanese heritage to create squid with potatoes boiled with onions and bacon, the last  perhaps an homage to the German love of the vegetables.

Berlin is the place that is known for experimental cuisine. This turned setting city has always been on the cutting edge  and cuisine is no exception. Tim Raue, a former gang leader  has introduced a melange of Thai, Chinese and Vietnamese to the German diet. He has combined a classic , pork with .salt and Szechuan peppercorns.It is a fold of pork belly red cooked and deep fried .It then could be dredged in a reduction made from pig's feet and dried tangerine peel.His jellied veal terrine has a shower of Vietnamese inflected salad of ,lettuce mint green apples and pickled shallots. A New York style deli has also opened , bringing with it home cured pastrami and fresh made bagels and cheese cake.Nyack born Joey Passarella is the creator of these and the  owner of Mogg and Melzer's deli.

German food is one of the best cuisines in the world. However every now and then it's nice to mix it up , using traditional ingredients like pork and apples in different ways. It makes it fresh, and still tasty.