With coarse salt for the most traditional, cheese, bacon bits or even other toppings for the most gourmet… The pretzel, yes yes we especially say “la” in Strasbourg, is a tradition in Alsace.
“It’s even our emblematic product”, ignites Valérie Vinsot-Schwebel, co-manager of “Bretschtelle Eck”, “the last artisanal pretzellier” in the region. Each year, his house produces “more than a million”. A significant figure but very far from satisfying the many consumers of this brioche with its intertwined arms. It is consumed almost everywhere in the world, particularly in Germany, Austria and even on the east coast of the United States. In New York, it won’t be complicated to buy a “pretzel”…
In short, the little pastry shop is widely known… and some would justly see it being recognized. How ? By entering the intangible world heritage of the United Nations Educational, Scientific and Cultural Organization (Unesco). Like the baguette, which France is trying to register in this prestigious register. An answer should be known this fall.
For the pretzel, yes yes “the” too, the approach comes from Germany. Agriculture and Food Minister Cem Özdemir floated the idea at the end of August when he was visiting his home village in Baden-Württemberg at the end of August. Precisely in Bad Urach, one of the places that claim to be the cradle of gourmet food in the 15th century. Like Bavaria or… Alsace.
“Rather in the north of the region but we are not going to fight”, laughs Valérie Vinsot-Schwebel, who would be delighted with recognition by Unesco. Because the German minister has assured it, the initiative, not yet a candidate, will be “transnational”. Then the origin of the pretzel will be decided and the file will only have a chance of succeeding by meeting several criteria. Like, for example, that of uniting a community concerned.
“Anything that can protect the identity of a gastronomic heritage is good to take”, anticipates José Arroyo, president of the federation of bakers of Bas-Rhin. “It would make sure that other countries don’t appropriate the pretzel. Each region has its specificities and by dint of mixing everything, you end up getting lost. »
“Perhaps there will be precise specifications with a recipe and a protected origin,” hopes Valérie Vinsot-Schwebel, whose company is an exception in Alsace. In the region, the production of artisanal pretzels would represent only 10% of consumption, against 90% of industrial origin.