>The traditional accompaniment to Federweisser is Zwiebelkuchen or onion flan.

Standard fare in virtually every wine bar around here from September until well into October.

Wildly varying quality and price, so I suggested to the regional newspaper, the Mainzer Allgemeine Zeitung, a few years back that they did a not-very-serious series, comparing the various offerings on parameters other than taste – price per square centimetre, thickness of the base compared with topping, base sogginess index, that sort of stuff.

“Oh, no, we couldn’t do THAT! We might OFFEND someone”

I might get round to doing it myself at some stage….

In the meantime, here’s one that’s pretty much at the top of the heap.

We use pizza dough, which stays thin and crisp, and the topping comprises Vidalia-ish onions, 3 eggs, creme fraiche, creme double and pancetta.

And I get to eat the leftovers for lunch.

Lucky me..

10 Oct This entry was published on 10 October, 2007 at 07:54. It’s filed under Mainz and tagged federweisser, zwiebelkuchen. Bookmark the permalink. Follow any comments here with the RSS feed for this post.