The cuisine of Austria is derived from the cuisine of the Austro-Hungarian empire. It has been influenced by Hungarian, Czech, Italian and Bavarian cuisines. Therefore the Austrian cuisine is one of, if not the most, multi- and trans cultural in . It is primarily known in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centered on regional produce and employs modern and easy methods of preparation.Austrians eat many desserts. A typical one, which is served around Christmas is vannilekipferl which, are Austrian, German and Hungarian small, crescent shaped biscuits. They are usually made with ground almonds or hazelnuts. They are flavored with vanilla or artificial flavoring and have a heavy dusting of powdered and superfine sugar. Vanillekipferl originate from Vienna in Austria. Traditionally, they are made at Christmas, but they can be enjoyed all year round and are often for sale in
Viennese coffee shops. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations. Austrians also make many tortes and chocolates. A very well-known and popular torte is the Sachertorte (named after its inventor, Eduard Sacher). The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides. It is traditionally served with whipped cream without any sugar in it (Standard German: Schlagsahne, Austrian Standard German: Schlagobers), as most Viennese consider the Sachertorte too “dry” to be eaten on its own. The Zwetschkenfleck, an upside-down cake topped with plums and often sprinkled with cinnamon. Other sweet things include marzipan a confection consisting primarily of sugar and almond meal. Heisse Schokolade (hot chocolate), which is served with homemade schlag (whipped cream) and various chocolate confections obtained from the cities where professional chocolatiers make creations.
Vienna – Some typical Viennese dishes include: apfelstrudel a traditional pastry of Austria and a popular dish in many countries that once belonged to the Austro-Hungarian empire. It is the most widely known kind of strudel. Apfelstrudel consists of an oblong strudel pastry jacket with a filling of chopped apples, sugar, cinnamon, raisins and bread crumbs. Rum is sometimes used to add flavour. Other ingredients include pine nuts, walnuts, or slivered almonds. The art of preparation is in making the pastry very thin and elastic; it is said that a single layer should be so thin that one could read a newspaper through it. Beuschel a ragout containing calf lungs and heart, gulasch a dish, originally from Hungary, usually made of beef, red onions, vegetables spices and ground paprika powder.
The name comes from the Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman, tafelspitz boiled beef, often served with apple and horseradish sauce, and liptauer cheese a dish or cheese spread made with sheep’s-milk cheese, goat’s milk cheese, quark cheese or cottage cheese, part of Hungarian cuisine. And of course, the ever popular Wiener Schnitzle. Wiener Schnitzel (from German Wiener Schnitzel, meaning Viennese cutlet) is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While traditional Wiener Schnitzel is made out of veal, it is now sometimes made out of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original.
In Lower Austria there are such local delicacies as Waldviertel poppies (poppy is widely consumed in many parts of Central and Eastern Europe. The sugared, milled mature seeds are eaten with pasta, or they are boiled with milk and used as filling or topping on various kinds of sweet pastry), Marchfeld asparagus and Wachau apricots which are cultivated. Their influence can be felt in the local cuisine, as for example in poppy noodles. Game dishes are common.
Burgenland’s cuisine has been influenced by Hungarian cuisine owing to its former position within the Hungarian part of the Austro-Hungarian Empire. Typical dishes consist of fish, chicken or goose. Polenta (a dish made from boiled cornmeal) is a popular side-dish. On St. Martin’s Day (November 11) a Martinigans (St. Martin’s goose) is often prepared, while carp is a typical Christmas dish.
In Styrian Buschenschanken (inns), Verhackertes (a spread made of finely chopped bacon) is served. The style of wine is Schilcher, a very dry rose in West Styria. A typical Styrian delicacy is pumpkin seed oil, particularly on salads because of its nutty taste. A local dish enjoyed in cold weather is Heidensterz, a pancake made from buckwheat flour.
Carinthia’s many lakes make fish a popular main course. Grain, dairy products and meat are also important ingredients. Well-known local delicacies are Carinthian Kasnudeln (noodle dough pockets filled with quark (a type of fresh cheese of Central European origin) and mint) and smaller Schlickkrapfen (mainly with a meat filling). Also produced locally are Klachlsuppe (pig’s trotter soup) and Reindling (a type of cinnamon raisin bread fruit loaf).
In Upper Austria various types of dumpling are an important part of the cuisine as is the Linzer Torte made with a very short, crumbly pastry of flour, butter and ground nuts (usually almonds), with a filling of plum butter or jam (even raspberry or red currant). It is covered by a lattice of dough strips and decorated with sliced almonds.
From Salzburg come Kasnocken (cheese dumplings). Freshwater fish, particularly trout, is served in various ways. Salzburger Nockerln (a meringue-like dish) is a well-known local dessert.Tyrolean bacon and all sorts of dumplings including Speckknodel (dumplings with pieces of bacon) and Spinatknodel (made of spinach) are an important part of the local cuisine.
Vorarlberg cuisine has been influenced by the alemannic cuisine of neighboring Switzerland and Swabia. Important are cheese and cheese products, with Kasknopfle and Kasspatzle (egg noodles prepared with cheese) being popular dishes. Other delicacies include Krutspatzle (sauerkraut noodles), Kasdonnala (similar to quiche), Schupfnudla (made from dough mixing potato and flour), Fladlesuppe (pancake soup), Opfelkuachle (apple cake) and Funkakuachle (cake traditionally eaten on the first Sunday of Lent). Many also eat Germknodel, which is a hill of dough with poppy seeds and mostly eaten with vanilla ice cream.