Austrian cuisine in the context of "Federal states of Austria"

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⭐ Core Definition: Austrian cuisine

Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria.

The Austrian cuisine shares similarities with its neighboring countries in Central Europe, but particularly with the cuisines of Hungary, Bavaria, Bohemia and Northern Italy. Dishes and preparation methods have often been adopted, integrated, adapted or mixed.

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Austrian cuisine in the context of Marillenknödel

Marillenknödel (German: [maˈʁɪlənˌknøːdl̩] ; Czech: meruňkové knedlíky, lit. apricot dumplings) is a pastry common in Austrian (especially Viennese), Czech cuisine, Hungarian cuisine and across Central Europe. Marillen is the Austro-Bavarian term for apricots (most of the German-speaking world uses Aprikose) and this pastry is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions.

Small dumplings (Knödel) are formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried bread crumbs and powdered sugar. The dough is usually made of potato (Erdapfel), though also quark (Topfen) and choux pastry are used.

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LINKED FROM (PARENTS)
← Marillenknödel
LINKS TO (CHILDREN)
Viennese cuisine → Habsburg monarchy → Federal states of Austria → Central Europe → Hungarian cuisine → Bavaria → Bohemia → Northern Italy →