The real Lasagna, the liver makes the authentic difference. Whenever you had a homemade lasagna, you had the feeling that something is missing in the taste to meet the real version that you had in Italy. And you are probably right, there IS a secret ingredient. But first, let's check where the lasagna comes from. The latin word lasanum means cooking pot, and describes the pots that lasagna was cooked in. The layered pasta was separated with almonds milk or broth. Later, after 1500 bC (Christopher Columbus brought the tomato to

A summery fresh and light lemon risotto with fruity fried zucchini flowers A light and refreshing risotto always goes well with the mid-to-late summer temperatures. The northern Italian rice porridge is almost always sautéed with an onion in oil and then boiled with broth until it becomes creamy. However, the rice grains should still remain al dente, i.e. firm to the bite. Wine is often added as a sour component, we use a lemon in the course of the summer. This refreshes the whole rice dish and simply smells like summer

The small version of a Tomato Tarte Tatin with tomatoes, olives and caramelized red onions. There are not many dishes that are so rich in flavour as a Tomato Tarte Tatin with black olives, caramelized onions and this intense smell of baked dry Thyme. It delivers a sweet, a sour and some very fruity components in addition with this wonderful mediterranean herb. This tarte can be used as a fountain of flavours to anything that is more mild on a main course plate, but also to some heartly fish dishes. It

Beef and truffles, the unbeatable combination This recipe is a continuation of an earlier recipe for Truffle Marinated Burrata and Tomato Salad with Truffle Pearls, which Teresa Välimäki created for Alpen Edelweiß after receiving a "mystery box" product package from us. Our summer theme has been delicious dinners at the summer cottage, where you have time and the best possible environment to enjoy good food. Teresa took up the challenge and created a fabulous meal with our selection of truffle mayonnaise, preserved truffles, hazelnuts and truffle pearls. In this recipe Teresa

Teresa Välimäki, one of our favourite chefs, created a delicious summer dinner for Alpen Edelweiß after receiving a "mystery box" product package from us. Our summer theme has been delicious dinners at the summer cabin, where you have time and the best possible environment to enjoy good food. Teresa accepted the challenge and created a fabulous meal with our truffle mayonnaise, preserved truffles, hazelnuts and truffle pearls. This burrata tomato salad recipe uses Trifulè preserved truffles and Tartuflanghe Perlage truffle pearls. The recipe can be found at the end of

Pappardelle is one of the best Pasta sorts to mix with duck breast. Black salsify and truffle butter sauce adds a very creamy and tasty flavour to it. Black salisfy is also called the "asparagus of the winter" due to its unique and exquisite aroma and fine structure. It combines perfectly with truffled butter and carries the taste of the mushroom gently. The butter and an egg yolk guarantee the truffle aroma to be at its best. Pappardelle are relatively wide and the sauce can stick to them easily. The

Porcini mushrooms are a true delicacy in many European kitchens. The porcini season starts as early as mid-May and continues well into October. We at Alpen Edelweiss publish many recipes with porcini mushrooms that we find in the Bavarian Alps at altitudes between 700 and 1600 metres. We find Boletus Edulis, Boletus Aereus and Boletus Aestivalis, which are all very good for this butter recipe. In Alpine and Nordic cuisine, porcini mushrooms are a versatile delicacy and enrich many dishes with a very fine mushroom flavour and valuable proteins. This porcini

For tasty dinners at the summer cottage! Our 3-course Tryffle Burger menu is designed with warm summer evenings at the summer cottage in mind, for those moments when you have time and a wonderful atmosphere to enjoy good food. Dinner starts with a fresh melon salad. The Truffle Burger menu is a complete menu for summer cooking, designed as a ready-made solution for you. Unfamiliar with preparing truffles? We'll help you - it's actually really easy! Preparation instructions are included in our complete set, which includes all the star products

Asparagus is one of the most popular seasonal products in the alpine region and, depending on the variety and season, can sometimes be very expensive, which is why it is often called "white gold.But even the ancient Greeks knew about the medicinal properties of asparagus. However, not the green parts of the plant, but they dried the roots and used them to make diuretic medicine. For wealthy Romans, on the other hand, asparagus was an important part of every feast. So it is not surprising that Cato the Elder already

Plaisir climbing tour - 180 meters climbing Roßstein and Buchstein are a double peak in the Tegernsee mountains in the south of the mountain range between the valley of the Isar and the Weißach valley. They can be reached via the Schwarze Tenn valley from Bad Wiessee or from the Weißach valley west of Wildbad Kreuth. The Tegernseer Hütte is located in the saddle between the two peaks at 1650 m above sea level. An easy trail called "Altweibersteig" leads to the saddle and hut from the north side; from the south,

A Japanese chef discovered cheese cake in Germany - and made his own fantastic version Cheese cake is a very common cake in the alpine region, you can get it literally everywhere. There is practically no restaurant, cafe or cake shop without cheese cake. But we found a souffleé cake version of it and we think that this is the best version we ever tried. In the 1960ies, the Japanese chef Tomotaro Kuzuno fell in love with German cheese cake during a stay in Berlin. Back in Japan, he reworked the

An alpine version of Spare Ribs - a very old recipe Since the alpine kitchen really uses every part of meat - from head to tail - there is of course also an alpine version of spare ribs. It is not marinated in a regular bbq smokey sauce, but more of a simple approach of a one pot dish. It is grilled in an oven form together with potatoes and cabbage. It is first braised under a lid and only grilled hot in the second part. This makes the meat very

Alpen Edelweiss Porcini Tartelettes This is one of our own recipes for our alpine mushroom collection. We love truffles and porcini, which are named Steinpilz in German, Herkkutatti in Finnish and Karljohansvamp in Swedish. This mushroom is widely spread across Europe, from Italy up to the most northern parts in Finland and Sweden, but not easy to find in masses. Similar to the truffle, this mushroom can be used as a dominant flavor in delicious dishes. It should be noted that butter, cream and egg yolk are always a very good

Bavarian - but very alpine Pork roast counts to the traditional meals of the Bavarian, Switzerland and Austrian kitchen. The typical Bavarian sauce is made with dark beer and root vegetables. Typically, the Schweinebraten is served with potato dumplings or bread dumplings and Blaukraut or Krautsalat. Usually the leftovers of the Schweinebraten are eaten cold on the next day, either on a bread or just as snack with horse radish and mustard. The pork roast counts to the standard dishes on Bavarian and Austrian menus in restaurants. You can even find

This Alpen Edelweiss truffle burger is fine cuisine packed into a street food disguise. The recipe is our own and one of the favorites for a quick but super tasty meal

This is by far one of the most decorative desserts that is done very quickly. It looks fantastic and tastes heavenly.

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!).

The history to the famous alpine baking item One of the well known baking products of the alpine region is the Breze. There are numerous theories about its origin and shapes. The most reliable one is that medieval German speaking European monks baked them to reward children for learning their prayers. It turned out quickly, that the Breze is not only food for the kids, but also accompanies beer very well. So it was a solid base for the monks to drink their beer with a Breze or even used them

The Heimgarten - an impressive view from the top 1791 m The Heimgarten is a mountain in the Bavarian lower Alps and is counted to the Walchensee- and Kochelsee mountains. It is the direct neighbour of the famous Herzogstand, a higher alpine grid that leads to the Estermountains. To the north, the terrain falls down to the Bavarian pre-alpine grounds. Our Basti (Instagram link) checked for sunshine weather and made a daytrip to the Heimgarten top, starting from lake Walchensee, south of the mountain. The Heimgarten is one of the most favorite "house

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 often had no choice, but to take lightweight equipment and food with them. It took a while to reach the high destinations with the animals and they had to stay up there for the summer. There was simply no place in the backpacks to bring a variety of food and

The Schafreuter top - 2,102 m (6,896 ft) The Schafreuter is a mountain in the Vorkarwendel area, which is the mountain chain just before the Karwendel chain into higher mountain regions. It is an intersting mountain which also holds the border between Bavaria and Austria. The border stone is from the year 1844. The view from the top unleashes three different mountain chains in a breathtaking beauty. The most impressive is probably the view to the northern Karwendel mountains which are north of the Schafreuter top, but also to three other

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.

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 the whole alpine region. There are other versions of it, and some with different meat, but they are always called "Schnitzel Wiener Art", a Schnitzel in the Vienna style. The original meat is veal nut and the breading consists of flour, egg and bread crumbs. Typical side dish is a

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 the most Pasta versions from different flours, and many varying other ingredients including egg, herbs, food colours and more. It quickly spread over the alpine areas into other countries, mostly as an egg yolk variant, since this one is giving and extra kick of taste to the other parts of

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 on its own or part of a cake. It is rather simple to make and its basic ingredients are egg yolk, vanilla, sugar and milk. Gelatine gives it the needed stability and whipped cream its fluffyness. Usually it is served with a berry puree and a mint leaf.

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, flour and a few varying additions, they are counted to the pasta dishes. Perfect as a first course “primo piatto”, or as a side to fish or meat, or simply as a main for lunch or dinner. However you like them, nothing is comparable to fresh handmade ones! But don’t

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 middle-sized corn rice – most common rice types being Arborio, Vialone and Carnaroli. The secret to the creaminess of a risotto lies in the type of rice being used, since they lose the starch to the broth while being cooked. We mostly eat risotto as a side dish to meat

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 Kaiserschmarren was a mishap of an omelette, but ended up being Austria's sweet national dish number one, with many variants from all over Austria, Bavaria and other nearby countries.

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 nearby regions. There is a broad variety of different variants. Today we are preparing the Wiener Saftgulash that only has a few ingredients and is simple but slow to prepare as it takes around 6 hours to get ready. However, the long wait is well rewarded with this tasty classic!

We want to encourage you to bring variety into your kitchen, try new and old recipes in a different way and we share our insights about many beautiful and interesting locations in the alpine area across Germany, Austria, Italy and Switzerland. We mostly give the original recipes to you, the way the ingredients were meant to be processed. All of our foods are cooked and prepared in the most ecological way, with sustainability and the wellbeing of animals and nature in mind. Already the basic products that we use -