How to pronounce Tollatsch

In the International Phonetic Alphabet it is /ˈtɔlatʃ/. In plain English letters that is TOL-lahtch, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Tollatsch?

Tollatsch is a main dish of Germany. Where it comes from: Western Pomerania. People usually eat it at lunch or dinner and on festive days. Its main ingredients are pork, offal and wheat & flour. It tastes savory and sweet.

Where Tollatsch comes from

Tollatsch is one of 57 signature dishes of Germany on this map. See all dishes from Mecklenburg-Western Pomerania.

• Mecklenburger Rippenbraten · Main dish · Mecklenburg

  Mecklenburger Rippenbraten is a regional speciality of Mecklenburg, now part of Mecklenburg-Western Pomerania; it is sometimes called Pomeranian rib roast.

• Fischbrötchen · Street food · Baltic coast (Mecklenburg-Vorpommern)

  The Fischbrötchen is northern Germany's favourite quick bite: a bread roll filled with fish and trimmings such as raw onion, pickles, remoulade or creamy horseradish.

• Sauerbraten · Main dish · Rhineland

  Sauerbraten means "sour roast".

• Currywurst · Street food · Berlin

  Currywurst was invented in West Berlin in 1949.

• Brezel · Bread & pastry · Bavaria and Swabia

  The Brezel is a knot of dough dipped in a lye solution before baking, which gives it its deep brown, shiny skin and distinctive taste, and sprinkled with coarse salt.

• Maultaschen · Noodles & pasta · Swabia (Baden-Württemberg)

  Maultaschen are Swabia's big filled pasta pockets: sheets of noodle dough wrapped around a filling of sausage meat, onions and soaked bread rolls, seasoned with herbs and spices such as parsley, pepper and nutmeg.

Food of Germany

Dishes like Tollatsch in other countries

Same type of dish and similar main ingredients as Tollatsch:

• Żymlok · Main dish · Silesia, Poland

  Żymlok, also spelled żemlok or zemlok, is a traditional Silesian offal sausage.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Morteruelo · Main dish · Cuenca (Castile-La Mancha), Spain

  Morteruelo is a thick meat paste from the eastern highlands of Castile-La Mancha, above all the province of Cuenca, as well as eastern Guadalajara, Requena and Albacete, where it is called ajo mataero.

• Vepřo knedlo zelo · Main dish · Bohemia, Czechia

  Vepřo knedlo zelo is short for roast pork, dumplings and cabbage, and it is so common that the abbreviated name is used on menus.