Alsace is divided into two departments, the Bas-Rhin in the North and the Haut-Rhin in the South. The regional council sits in Strasbourg, which is also the most important five large cities of the region in front of Mulhouse, Colmar, Haguenau and Saint-Louis.
Among recipes and traditional dishes of Alsace represent in particular the tart in the onion ( Zewelkueche), the saveloy vinaigrette, asparaguses accompanied with three sauces, this typical hotpot that is Baeckeoffe, singed tart (Flamekuche or Flammekueche(Flamed Alsatian tart)) formerly speciality of a part of the Bas-Rhin close to Strasbourg, the sauerkraut, the Schiffala or Schiffele, the dough was rolled to the pork and to the calf Fleischschnacka.
The fat liver pâté of goose, produced since the xviie century, is an Alsatian speciality.
The traditional desserts are many: kugelhopf, fruit tarts, in particular in quetsches and in white fromage, big variety of biscuits and small cakes, called Bredala gingerbread.
Produced wines are essentially whites: the Riesling, the Gewurtzraminer, the sparkling wines (naming cremating of Alsace), as well as some rosés and red (naming Alsace).
The vineyard also produces a famous brandy: the marc of Alsace.
Heritage(Holdings): the Unterlinden museum, the Romanic road of Alsace, more than one thousand historic organs,
The concentration camp of Natzwiller-Struthof, the work of Schœnenbourg, fort of the Maginot line …
Christmas markets (in big cities Strasbourg, Mulhouse and Colmar and villages Kaysersberg and Riquewihr)