When the weather turns chilly, Alsatians turn to Baeckeoffe. The traditional casserole of meat, root vegetables and wine--slow-cooked in a lidded ceramic dish also called a Baeckeoffe--warms tables and tummies across the region. Baeckeoffe is made with substantial lashings of Alsatian Riesling, but a local Pinot Noir is equally good alongside.
Sample Baeckeoffe at one of the rustic restaurants in the timber-framed town centers along the Route de Vin that runs from Mulhouse to Strasbourg and a bit beyond. In Strasbourg, a good place to try Baeckeoffe is Pfifferbriader in Place du Marché aux Cochons. The building has a history to match the traditional foods on offer, and friendly staff are happy to fill you in.
If you can manage the weight of a ceramic sourvenir, Baeckeoffe make beautiful and useful mementos of your travels through Alsace. Handily, they come in a range of sizes (and weights), from tiny individual pots to grand ones to feed a crowd.