Stranger from Venice
A culinary journey through Austria, so we can not start elsewhere than steak. And exactly at the chunk of meat on a plate which also covers the attachment and garnish it long ruthlessly pushed the salad bowl. That's right, a perfect Viennese schnitzel can be identified by the fact that in addition to him on a plate nothing else fit. Just him and just imagine you are a person mouthwatering on the tongue. The joy and cheering him then nezkalí not find that famous Viennese schnitzel ever actually does not come from Vienna, but from Venice.
Exactly - Italian cooks obalovali meat in bread crumbs and then fry it in the 16th century. There are also suggestions that before they used the same procedure Jewish inhabitants of Constantinople. In Austria, the steak according to legend, came up in 1857 through the famous Marshal Radeckému. In Austria, then this dish during the imperial era brought to such perfection that is now widely considered a traditional Austrian specialties and unsurpassed. Lovers of cuttings around the world because they know and quite obviously used his German name Schnitzel.
It is not like cake cake
Far beyond the borders of their country is also known Linzer Cake, which bestowed the name Capital of Upper Austria. Description of the process of its preparation is even considered to be the world's oldest written recipe for the cake! Today, this delicate sweet delicacies like famous as a Sacher cake together these two compete to see which is more frequent souvenir that tourists from Austria to take home. Chocolate cake - like steak - not one of Vienna inventions, but the legendary Sachrová cake no one of his Viennese origin question. The cake baked for the first time in 1832 handy apprentice chef Franz Sacher. O that today is just Sachertorte most famous of all chocolate cakes, deserved the son of its creator, Eduard Sacher. In the late 19th century proved its products to pave the road so well that it is round cakes quickly spilled everywhere around the world.
Alpine Gold
On the west of Austria in turn produced alpine spicy aromatic specialty: mountain cheese or "Bergkäse". Due to the excellent availability of milk in cheese manufacture Alps began a long time ago. Hard cheese from the Alpine milk has an extremely long shelf life and helped in the past, people survive life in an otherwise rather bleak alpine areas. When visiting Austria numerous types of cheese taste that taste much different. If you would like to further their tastes analyzed in their research must be up to the meadows where cows, whose milk to the cheese produced live. For diverse tastes delicious cheeses is because a number of different grasses and herbs that cows in the meadows of salvation.
Europe on a plate
A number of recipes and dishes that are now considered typical Austrian specialties, would probably never emerged, though for centuries did not work lively cultural exchange with other countries. And Austrians have always been able to masterfully combine various cultural influences, deliver them a pinch of something typically Austrian and then just fine tune the resulting balanced whole. Austrian menu therefore be read almost like a wandering European cultural history as a trip to the past.
For all search dumplings
The fact that the Austrians and Czechs have much in common, no doubt. But perhaps the clearest evidence of a joint Czech-Austrian history is nothing more than ... dumpling. This one originally Czech culinary specialties we can find on the menus of virtually throughout Austria. History of the Austrian dumpling began on the shores of Lake Mondsee in Upper Austria. This area, people began to settle before nearly 4,000 years ago. And it is in their dwellings built on stilts were discovered during excavations of prehistoric remains of dumplings. The findings of historians have concluded that in itself could hide as a filling of fruit or meat. First shown as a dumpling cooked balls of dough, however, is in South Tyrol, namely the mural in the chapel of the castle Hocheppan. Whether the dumplings originated anywhere, successfully penetrated in various forms in a number of cuisines, from which in turn took over some of their characters. And so it happened to be the apricot, originally a Chinese fruit, regulates the use of sugar, ie raw materials coming from the Indian Ocean, "the Czech Republic" as a result dumpling is a typical delicacy of the picturesque Wachau valley extending to the river Danube.
I Czechs, who are considered experts dumplings, can Austrians their recipes and variations literally shock. For example, in Salzburg, you can visit the famous Knedlíkárnu to taste absolutely traditional handmade dumplings, but even so unique specialties such as dumplings with Tyrolean bacon, egg, lettuce and potato dumplings in sesame coat with wasabi paste and homemade chilli dip. The local sweet specialty Mozart dumplings, which are Mozart balls wrapped in batter served with raspberry and vanilla mousse. The lunch menu here take Dumpling specialties from 6.50 euros or for a slightly lower price can take with you.
Currants, or Ribisel?
When visiting Austria Czechs surprise finding that they are much more familiar local delicacies. Czech and Austrian cuisine over the centuries influenced each other especially under the influence of Czech and Moravian cooks and housekeepers especially in the Austrian capital. They brought here typically Czech tastes and back with you as a souvenir have ridden again features Austrian cuisine. And along with recipes and flavors were carrying the names of various specialties, so currant in Austrian German called Ribisel, apricots are Marillen and horseradish is Kren. And of course the Austrian Powidl leave no doubt as to their origin.
Plum jam once in Bohemia used as a natural sweetener that is produced in stocks for the long winter. In both countries, we now use jam all year round, as a great filling for cakes and pies, or if you Buchteln and Kolatschken. fantastic plum cakes so you can order, for example, in Styria Wenigzell in the right BUCHTOVÁ bar or "Buchtelbaru"!
Source: tz