Weisswurst – Bavarianize yourself
This sausage is a Munich delicacy. Bavarians eat their Weißwurst breakfast never after 12 noon . Traditionally it is served with sweet mustard, pretzel and a wheat beer (yes, in the morning!).
Kaspressknödel – the mountain top food
Alpine lifestyle often demands compromises in daily life that require adjustment to the environment and conditions. Back in the days, when the cattle farmers were leading their cow herds to the higher green mountain fields for the summer time, they
Fleischpflanzerl – alpine type of a classic
Fleischpflanzerl, Buletten, Fleischküchle, faschiertes Laiberl, Frikadellen, Köttbullar, Kjøttboller, Lihapullia, meat balls. Alone the German speaking kitchen has many names of this classic dish. The recipes vary by country and by continent, but the main ingredients mostly stay the same.
Wiener Schnitzel – the original recipe
The original classic - since 1905 in the Figlmüller restaurant in Vienna The Wiener Schnitzel was a speciality of the Figlmüller restaurant Vienna in 1905 and became a speciality of the city of Vienna - even more - the speciality of
Pappardelle – make your own pasta!
After Asia and the antique Greece, Pasta came to Italy in the 12th century. Since then, it is one of the main coloums of the Italian kitchen and the probably biggest part of its culinary heritage. Italians create by far
Bayrisch Creme – a fantastic dessert
The original recipe of Bayrisch Creme is said to be from 1385, invented at the Castle of the Duke of Bavaria-Ingolstadt, or by his daugher Isabeau. It is the base of many other cream desserts and is either a dish
Gnocchi – the delicious potato pasta
Gnocchi [phonetic spelling: /ˈnjɒ.ki/] come from the southern alpine area of Piedmont and Veneto. The Austrian name for them is “Nockerl”, since they are also very spread in the Austrian kitchen. Made of potatoes with a high amount of starch,
Risotto – a basic recipe
In the Italian kitchen, risotto is served as primo piatto – the first dish in the menu. Alternatively, it is served as a side dish with stews or for example Ossobuco (classic beef stew). The basic risotto is prepared with
Kaiserschmarren pure version – the secrets of the original classic
The Austrian Emperor - Kaiser Franz Joseph - preferred local and regional food, although the Austrian-Hungarian Monarchy was spread over many countries. He loved doughy dishes with eggs, flour, milk and a little bit of sugar. According to a legend, the
Goulash – the original Wiener Saftgulasch
One of our Sunday food favourites, especially on cold and rainy days, is the classic Gulasch. Originally not an alpine dish, this cozy autumn and winter dish is nowadays a popular dish in the alpine region, especially in Austria and