The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Italian and Bavarian cuisines, from which both dishes and methods of food preparation have often been borrowed. The Austrian Cuisine is therefore one of, if not the most multi- and transcultural one in Europe. Goulash is one example of this. Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centred on regional produce and employs modern and easy methods of preparation. Official languages Latin, German, Hungarian Established church Roman Catholic Capital & Largest City Vienna pop. ... Goulash Goulash with gnocchi Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. ...

Drinks

Coffee

Coffee is served in a variety of styles, particularly in the coffeehouses of Vienna. An Austrian Mokka or kleiner Schwarzer is similar to espresso, but is extracted more slowly. Other styles are prepared from the Mokka: A cup of coffee Workers sorting and pulping coffee beans in Guatemala Coffee is a widely consumed beverage prepared from the roasted seeds — commonly referred to as beans — of the coffee plant. ... Coffeehouse in Damascus // A coffeehouse, coffee shop, or cafe (also spelled as café from the French, Spanish, and Portuguese or caffè from the Italian) shares some of the characteristics of a bar, and some of the characteristics of a restaurant. ... Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ...

• großer Schwarzer - a double Mokka
• kleiner Brauner or großer Brauner - single or double Mokka plus milk
• Verlängerter - "lengthened" (i.e. diluted) Mokka plus milk
• Melange - half Mokka, half heated milk, often topped with foamed milk
• Franziskaner - Melange topped with whipped cream not foamed milk
• Kapuziner - kleiner Schwarzer plus whipped cream
• Einspänner - großer Schwarzer topped with whipped cream

A glass of cows milk. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ...

Soft Drink

Almdudler, Red Bull This article includes a list of works cited or a list of external links, but its sources remain unclear because it lacks in-text citations. ...

Beer

Beer is generally sold in the following sizes: 0.2 litre (a Pfiff), 0.3 litre (a Seidel or kleines Bier) and 0.5 litre (a Krügerl, Halbe or großes Bier). At festivals one litre Maß and two litre Doppler in the Bavarian style are also dispensed. The most popular types of beer are pale lager (known as Märzen in Austria), naturally cloudy Zwicklbier, and wheat beer. At holidays like Christmas and Easter bock beer is also available. Beer in the glass Schlenkerla Rauchbier direct from the cask Beer is the worlds oldest[1] and most popular[2] alcoholic beverage; a beverage, it has been argued, which is responsible for humanitys ability to develop technology and build civilisation[3][4][5][6]. It is produced by... The geographic region and Free State of Bavaria (German:  ), with an area of 70,553 km² (27,241 square miles) and 12. ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... It has been suggested that Kristall Weissbier be merged into this article or section. ... Paulaner Salvator Bock is a strong lager, which has origins in the Hanseatic town Einbeck, Germany. ...

Wine

Wine is principally cultivated in the east of Austria. The most important wine-producing areas are in Vienna, Lower Austria, Burgenland and Styria. Young wine (i.e. wine produced from grapes of the most recent harvest) is called Heuriger and gives its name to inns in Vienna and its surroundings which serve Heuriger wine and food. In Styria, Carinthia and Burgenland the heuriger inns are known as Buschenschanken. The Grüner Veltliner grape provides some of Austria's most notable white wines. A glass of red wine This article is about the alcoholic beverage. ... Map of Lower Austria showing districts and the four quarters (Waldviertel in green, Weinviertel in red, Mostviertel in yellow and Industrieviertel in blue) Lower Austria (de: Niederösterreich) is one of the nine states or Bundesländer in Austria. ... Burgenland (Hungarian Várvidék, Őrvidék or FelsÅ‘Å‘rvidék, Croatian Gradišće, Slovenian Gradiščansko) is the easternmost state or Land of Austria. ... Styria redirects here. ... Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis tiliifolia Vitis... Heuriger (pronounced hoi-rigger, with the stress on the first syllable only) is the name given to many Austrian wine-drinking locales where patrons can experience Gemütlichkeit. ... Inns are establishments where travellers can procure food, drink, and lodging. ... Grüner Veltliner, also known as (Green) Veltliner, is a grape variety widely grown in Austria. ...

Other alcoholic drinks

In Upper Austria, Lower Austria, Styria and Carinthia, Most, a type of cider or perry is widely produced, whilst Sturm, a semi-fermented grape-juice, is drunk after the grape harvest. Upper Austria (Ober sterreich) is one of the nine federal states or Bundesl nder of Austria. ... Carinthia (German: Kärnten, Italian: Carinzia, Slovenian: Koroška) is an Austrian state or Land, located in the south of Austria. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... Traditional perry (poiré in French) is bottled champagne-style in Normandy Perry or pear cider is an alcoholic beverage made of fermented pear juice. ...

At the close of a meal, schnapps or fruit brandy is drunk, which in Austria is made from a variety of fruits (for example apricots), as well as rowanberries, gentian roots, or various herbs. The produce of small private schnapps distilleries, of which there are around 20,000 in Austria, is known as Selberbrennter or Hausbrand. Schnapps is a type of distilled beverage. ... A bottle of calvados Pays DAuge Brandy (short for brandywine, from Dutch brandewijn—burnt wine[1]) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. ... Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ... Species Sorbus subgenus Sorbus Sorbus aucuparia - European Rowan Sorbus americana - American mountain ash Sorbus cashmeriana - Kashmir Rowan Sorbus commixta - Japanese Rowan Sorbus decora - Showy mountain ash Sorbus glabrescens - White-fruited Rowan Sorbus hupehensis - Hubei Rowan Sorbus matsumurana Sorbus sargentiana - Sargents Rowan Sorbus scalaris - Ladder Rowan Sorbus sitchensis - Sitka mountain... Species See text. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. ... Distillation is a means of separating liquids through differences in their boiling points. ...

Snacks

Open sandwhiches in Vienna, with a Pfiff-size beer

For snacking in between meals there are open sandwiches, different kinds of sausage with mustard and bread, as well as sliced sausage, Leberkäse rolls or Schnitzelsemmeln (rolls filled with Schnitzel). Image File history File linksMetadata Viennese_Open_face_sandwhiches. ... Image File history File linksMetadata Viennese_Open_face_sandwhiches. ... Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ...

There are also other common delicacies, which may not be cordon bleu, but which are typical of Austrian food, for example the Bosna or Bosner (a spiced bratwurst in a hot dog roll) which is an integral part of the menu at Austria's typical fast-food joint, the sausage stand (Würstelstand). Bosner is a spicy Austrian fast food dish, probably of southern European heritage. ... Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ... This article does not cite its references or sources. ...

Desserts

Austrians eat many desserts. One such is called vanillekipferl, which are crescent-shaped cookies coated in confectioner's sugar, sometimes served around Christmas season. The dough is made with vanilla bean and almonds. Austrians also make many cakes and chocolates. Some examples are:

1. The Sacher torte (getting its name from its inventor -Franz Sacher) a cake made with chocolate and apricot jam in some areas
2. The Dobosch torte, a layered cake with chocolate frosting and caramel glaze
3. The Panama torte, another chocolate cake made in celebration of the opening of the Panama canal.
4. The Pflaumenkuchen, an upside-down style cake usually topped with plums or peaches and sprinkled with cinnamon.

Other sweet things:

1. Marzipan, which is sweet almond paste sometimes dipped in chocolate
2. Heisse Schokolade, which translates as hot chocolate, and is served with homemade schlag (whipped cream) - hot chocolate drink
3. Various chocolate confections obtained from the cities where professional chocolatiers make creations.

Regional cuisine

Vienna

Typically Viennese dishes include:

• Vanillekipferl (sweet vanilla-hazelnut biscuits)
• Apfelstrudel (a kind of apple dessert)
• Topfenstrudel (a cream cheese strudel)
• Palatschinke (a Viennese crêpe, from the Hungarian palacsinta)
• Powidl
• Buchteln (yeast and butter bakery filled with apricot jam)
• Wiener Schnitzel
• Sachertorte (a chocolate cake)
• Tafelspitz (boiled beef, often served with apple and horseradish sauce)
• Gulasch (a hotpot similar to Hungarian pörkölt - gulyás is a soup in hungary)
• Selchfleisch (smoked meat) with Sauerkraut und dumplings.
• Rindsuppe (beef soup)
• Beuschel (a ragout containing calf lungs and heart)
• Liptauer cheese

The Danish pastry is said to originate from Vienna and in Denmark is called wienerbrød (Viennese bread). But that is probably because it uses a certain kind of dough consisting of butter and flour in the classic cuisine referred to as "Viennese Dough". Vanillekipferl are small, crescent shaped biscuits with a heavy dusting of powdered sugar, originating from Vienna in Austria. ... Apfelstrudel (left) Apfelstrudel (Apple strudel) is a traditional pastry of many countries, that once belonged to the Austro-Hungarian empire (Austria, Croatia, Hungary, Czech Republic, Slovakia, Slovenia, etc. ... Palatschinken is a typical Austrian meal and is very quick to cook. ... Powidl (or Powidel, from Czech povidla) is a plum stew. ... Buchtel is An Austrian dessert. ... Schnitzel with roast potatoes Wiener schnitzel (from the German Wiener Schnitzel, meaning Vienna-style veal cutlet) is a traditional Vienna dish. ... Sachertorte from Hotel Sacher, Vienna. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Goulash For the style of dealing hands in the card game bridge, see goulash (bridge). ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... A serving of Liptauer Liptauer or Liptov cheese is a spicy cream cheese dish used in Slovak and Austrian cuisine. ... A glazed apple Danish. ...

Lower Austria

In Lower Austria, local delicacies such as Waldviertel poppies, Marchfeld asparagus and Wachau apricots are cultivated. Their influence can be felt in the local cuisine, for example in poppy noodles. Game dishes are very common. Lower Austria is striking for the differences within its regional cuisine due to its size and the variety of its landscape. this page rocks Map of Lower Austria showing districts and the four quarters (Waldviertel in green, Weinviertel in red, Mostviertel in yellow and Industrieviertel in blue) Lower Austria (de: Niederösterreich) is one of the nine states or Bundesländer in Austria. ... Map of Waldviertel in northwestern Lower Austria. ... A wild field of poppies, West Azarbaijan Province, Iran A poppy is any of a number of showy flowers, born one per stem, belonging to the poppy family. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Stift Melk, Wachau (Wachau is also the name of a municipality in the district of Kamenz in Saxony, Germany: see Wachau, Saxony). ... Game is any animal hunted for food or not normally domesticated (such as venison). ...

Burgenland

Burgenland's cuisine has been influenced by Hungarian cuisine owing to its former position within the Hungarian part of the Austro-Hungarian Empire. Dishes consist mainly of fish, chicken or goose, for example goose livers. Polenta is a popular side-dish. On St Martin's Day (November 11) a Martinigans (St Martin's goose) is often prepared, whilst carp is a typical Christmas dish. Burgenland (Hungarian Várvidék, Őrvidék or Felsőőrvidék, Croatian Gradišće, Slovenian Gradiščansko) is the easternmost state or Land of Austria. ... Also Magyar cuisine. ... Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ... Saint Martin of Tours (Latin: Martinus), (316/317 – November 11, 397 in Candes) was a bishop of Tours whose shrine became a famous stopping-point for pilgrims on the road to Santiago de Compostela. ... November 11 is the 315th day of the year (316th in leap years) in the Gregorian calendar, with 50 days remaining. ... This article or section does not cite its references or sources. ...

Styria

In Styrian Buschenschanken (inns), Verhackertes (a spread made from finely chopped bacon) is served. Schilcher, a very dry rosé, is the regional style of wine in West Styria. A typically Styrian delicacy is pumpkin seed oil, which lends itself particularly to salads on account of its nutty taste. Many varieties of pumpkin dish are also very popular. Heidensterz, a pancake made from buckwheat flour, is a local dish enjoyed in cold weather. Styria redirects here. ... Butter is commonly sold in sticks (pictured) or small blocks, and often served using a butterknife. ... Schilcher is a wine produced solely in the Austrian region of Western Styria (Weststeiermark), in the political boroughs of Deutschlandsberg and Voitsberg, sharing a border with Slovenia and Carinthia to the south and west. ... Rosé is a type of wine that is neither purely red wine nor purely white wine. ... Pumpkin seed oil (also known as pumpkinseed oil, pumpkinseedoil, kernöl oil, or kürbiskernöl) is a culinary specialty of Styria, Austria and is made of roasted seeds of pumpkins. ... Salad Platter Salad is a term applied broadly to many food preparations that are a mixture of chopped or sliced ingredients. ... For the film, see Pumpkin (film). ... Two pancakes with maple syrup. ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ...

Carinthia

Carinthia's many lakes mean that fish is a popular main course. Grain, dairy produce and meat are important ingredients in Carinthian cuisine. Carinthian Kasnudeln (noodle dough pockets filled with quark and mint) and smaller Schlickkrapfen (mainly with a meat filling) are well-known local delicacies. Klachlsuppe (pig's trotter soup) and Reindling (a type of fruit loaf) are also produced locally. Carinthia (German: Kärnten, Italian: Carinzia, Slovenian: Koroška) is an Austrian state or Land, located in the south of Austria. ... Polish twaróg Quark is a type of fresh acid-set cheese of Central European origin. ... MiNT (MiNT is Now TOS) is an alternative operating system (OS) kernel for the Atari ST computer and its successors which is free software. ...

Upper Austria

Various types of dumpling are an important part of Upper Austrian cuisine, as they are in neighbouring Bavaria and Bohemia. The Linzer Torte, a cake which includes ground nuts and marmalade, is a popular dessert from the region. This article or section does not adequately cite its references or sources. ... Upper Austria (Ober sterreich) is one of the nine federal states or Bundesl nder of Austria. ... The Linzer Torte is a tart (in many ways closer to a cake) with a filling made out of ground nuts and jam (usually raspberry). ...

Salzburg

Salzburger Nockerln

Kasnockerln (cheese dumplings) are a popular meal, as are freshwater fish, particularly trout, served in various ways. Salzburger Nockerln (a meringue-like dish) is a well-known local dessert. Image File history File linksMetadata 125-2529. ... Image File history File linksMetadata 125-2529. ... Lemon meringue muffins For the Dominican folk dance and the music it is performed to, see merengue. ...

Tyrol

Tyrolean bacon and all sorts of dumplings play an important role in the cuisine of the Tyrol. Dumplings are prepared with bacon, spinach or Tyrolean Graukäse (a sour milk cheese) and eaten on their own, in a soup, or as a side-dish. Graukäse is also dressed with oil and vinegar and served garnished with onion rings. Other local delicacies are Tiroler Gröstl (pan-fried meat, potatoes and onions) and Schlutzkrapfen (noodle dough pockets filled with meat or potatoes). Doughnuts and Kiachle (fritters) fried in dripping are also popular. Melchermuas (a type of pancake) is still prepared in an iron pan in alpine lodges. Coat of arms of Tyrol: *[1] The Tyrol is a historical region in Western Central Europe, which includes the Austrian state of Tyrol (consisting of North Tyrol and East Tyrol) and the Italian regions known as the South Tyrol and Trentino. ... Sour milk cheese is a cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacteria, such as Cottage cheese. ... Dripping, beef dripping is an animal fat produced from the fatty or otherwise unusable parts of cow carcasses. ...

Tyroleans eat much beef and many hot soups, and goulash, although from Vienna, is also served in the Tyrol. Soups like Kartoffelsuppe (Potato soup) and oxtail consommé are frequently eaten. Tyrolean beef is of high quality, since cows are not mass-produced and the Tyrol provides a comfortable home.

Vorarlberg

The cuisine of Vorarlberg has been influenced by the alemannic cuisine of neighbouring Switzerland and Swabia. Cheese and cheese products play a major role in the cuisine, with Käsknöpfle and Kässpätzle (egg noodles prepared with cheese) being popular dishes. Other delicacies include Krutspätzle (sauerkraut noodles), Käsdönnala (similar to a quiche), Schupfnudla (made from a dough mixing potato and flour), Flädlesuppe (pancake soup), Öpfelküachle (apple cake) and Funkaküachle (cake traditionally eaten on the first Sunday of Lent). Many also eat "Germknödel", which is a hill of dough with poppy seeds. Mostly eaten with vanilla cream. Vorarlberg is the westernmost state (Land) of Austria. ... The term Alemannic can have several meanings. ... Germany. ... Mediterranean quiche In French cuisine, a quiche (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. ...

See also

• Culture of Austria
• Austria

Culture on the territory of what is today Austria can be traced back to around 1050 B.C. with the Hallstatt and La Tène cultures. ...

References

Much of the content of this article comes from the equivalent German-language Wikipedia article retrieved April 02, 2005. April 2 is the 92nd day of the year (93rd in leap years) in the Gregorian calendar, with 273 days remaining. ...

External links

• Find English recipes for Austrian dishes on www.thepassionatecook.com
• http://www.sheries-kitchen.com/recipes/austrian/austrian1.htm
• Österreichische Küche - AEIOU
• Austrian recipes in English and dining advice for Salzburg
• Austrian Food Cooking - website with recipes and photos
• Background articles about Austrian cuisine & recipes in English
• Austrian famous pastries and sweets

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