Teressien has a wide and diverse cuisine,
Popular are especially sausages and meat in any variation, every family having once a week fish and once a week meat in any variation at least.
Bread and breadrolls
There are over 600 different kinds of bread baked all over Teressien, from variations baked in three villages and a farmstead to the Major Five: Weißbrot, Schwarzbrot, Schrotbrot, Körnerbrot and Laugenbrot.
In addition to that, many different kinds of breadrolls are baked, basically small breads, and thus aptly called Brötchen or, more colloquially, Semmeln. These not only play an important part in the breakfast culture, but also in the snack-culture, as prepared breadrolls, Belegte Brötchen, are available basically everywhere in many different variations - and they can be eaten as is as well, for example Laugenbötchen. Especially well regarded is the Langbrotbosna, a spiced sausage in a long breadroll, sometimes with other things, usually with either ketchup, mustard (sweet or hot) or mayonaise.
The most likely most definitive dish of Teressian Cuisine must be the Schnitzel.
However, contrary to popular belief, there is no Teressian Schnitzel. Much rather, many regions have their own variations, which differ sometimes tremendously, to the point of sometimes being totally different dishes. Also important are the side dishes, which make or break the Schnitzel, as well as the drink. The Archetypical Teressian Schnitzel is a veal cutlet, thin, breaded and pan-fried, with a side of Kopfsalat and a lemon slice and a sprig of parsley.
The usual image of people eating with their families at home has changed over the last decades, as the focus shifted to dinner as the main meal of the day (usually eaten with the family), and lunch being more of a snack, usually fast food. Breakfast remains important.
Many different kinds of bread and breadrolls are baked all over the islands, One of the most popular things to put onto your bread at breakfast is Schmierkas, a cheese spread, which is only available in the variations of spicy, spicier and fire-breathing spicy, usually eaten on a bread or a cracker. It can be made from many different cheeses, including goat and sheep milk cheese.
As Lunch is more and more a matter of fast foods, One often-chosen option are sausages, either within a breadroll or outside of it, sometimes even on a stick.
Teressien is famous for its numerous variations of Strudel, dating back to at least the 17th century. It's a layered pastry with a (usually) sweet filling. The filling can be apple, Topfen (a sweet quark), a milk-cream (Millirahm), nuts, apricots, poppy seeds or a lot of other, different things, even a cabbage strudel recipe is listed in every recipe book about Strudel.
The dough is made with a flour with high gluten content, water, oil and salt - no sugar needed - the result being an elastic mass, which is rolled out to be thin enough to read a love letter through it (according to legend, that's the decree, but that's an apocryphal story).
One of the most important drinks is coffee,
Soft and Energy Drinks
The most important beverage of Teressien's Cuisine is by far beer, Large beer festivals are held every year all over Teressien, usually on the last weekend of April. Anthropologist assume, that the date has something to do with Spring Festivals, much akin to Selkie Spring Festivals. Usually, young women wear Tracht at that opportunity.
The operator of the tap is usually called the Fassmann or Fassfrau, barrel man or barrel woman, respectively. Although youth language sometimes tries to abbreviate that to Fassi, such attempts are usually crushed under the heel of the operators themselves.
Every year, the vinters make a big celebration at the time of the beginning of the harvest, around the last weekend of August.