# data[].attributes.body
Around 1500, "Christbrote uff Weihnachten" was sold on the Striezelmarkt, the oldest German Christmas market in Dresden. From 1560, the Stollenbäcker handed over to their sovereign for the holy feast one or two Christmas stollen of 36 pounds weight. Eight masters and eight journeymen carried him to the castle. In 1730, August der Starke of the bakers' guild of Dresden baked a giant gallon of 1.8 tons. This event takes place every year on Saturday before the 2nd Advent in Dresden held Stollenfest. The Dresdner Christstollen is baked in its current quality only since last century. Only high quality, noble raw materials, exquisite ingredients, natural flavors and exotic spices are processed. In addition to the raisin stollen, there are also the delicious almonds, poppy seeds and poppy seed strands.

# data[].attributes.body
In my region we have some sausage specialties and I hope that I am able to bring some "Leberwurst" [ˈle:bɐvʊrst] (and that customs won't take it off my bag). It's often served with pickles and dark bread. There is even a song about it :D

# data[].attributes.body
I had meant to bring Pumpernickel as well, but since Marion was quicker, I'm going to bring a specialty from Düsseldorf  called "Killepitsch".
Research revealed that Killepitsch has been voted by an international jury to be one of the "Best Spirits" in the world.
Killepitsch is a red herbal liqueur which is very popular with tourists who come to Düsseldorf for a pub crawl. Once they no longer want to drink "Altbier" (a special dark beer), they turn to Killepitsch.::
I will admit that I prefer "Altbier" to liqueur but as the "Altbier" from Düsseldorf doesn't come in cans, transporting it on the plane seemed a little tricky. This is why I figured Killepitsch would be worth a try. :-)
I hope customs won't stop me from bringing this herbal liqueur to Guadeloupe!
More information and pictures can be found here: https://www.convnc.com/DE/Düsseldorf/104488769637540/Killepitsch

# data[].attributes.attachment_link.title
Pumpernickel is a wholemeal bread made from rye flour

# data[].attributes.body
Barszcz (or:borschtsch)
Barszcz is a traditional Polish/Russian vegetable soup that is served on every holiday, especially Christmas. Its main ingredient is beet root (hence the fancy colour), but it also contains e.g. carrots, onions, celery, garlic and parsley. During the winter months it is served warm, often with cooked meat dumplings called "uszka", but in the Mazurian area where I come from, we also eat it as a cold starter in form of a vegetable consommè. Barszcz is really delicious but it also colours your tongue (and especially clothes) in a bright purple colour :)

# data[].attributes.body
Bavarian meatloaf
It is a typical Bavarian food - a special kind of sausage. You can eat it cold and warm. There are two kinds - red or white colour and rough or fine. We eat it with bread or roll and mustard. You can have it for lunch, warm combined with red cabbage and potatoes and fried eggs. And also for dinner and also for a break with bread.

# data[].attributes.body
Gingerbread from Nürnberg
During Christmastime gingerbread is very famous. A lot of families are baking them on christmastime. There are Christmas markets during Advent with many Kinds of gingerbreads.
The recepte includes hazelnuts, almonds, walnuts, sugar, candied peel green, flour, cinnamon, cardamom, ground cloves, eggs, flour.
You put the dough on an Oblate. After slowly baking you cover with chocolate.