A FOOD TRADITION
Pennsylvania Dutch cuisine
Pennsylvania Dutch cuisine is the food tradition of German-speaking settlers and their descendants in southeastern and central Pennsylvania, including communities with Amish and Mennonite affiliations. It emphasizes pork, poultry, cabbage, potatoes, corn, apples, dairy, noodles, and preserved vegetables. Characteristic techniques include pickling, baking, pot roasting, sausage making, canning, and slow cooking. Representative foods include scrapple, shoofly pie, and chicken pot pie in the regional sense of a stew served with thick noodles. The tradition has adapted over time but remains recognizable through its German American heritage, farm-based ingredients, and distinctive Pennsylvania vocabulary.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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