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Photographer's Note

Vienna has been the capital of Austria for more than a thousand years. It became the cultural centre of the nation and developed its own regional cuisine; as such, Viennese cuisine bears the unique distinction of being the only kind of cooking named after a city.

The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking.

Some sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of two layers of chocolate cake with apricot jam in the middle). These and many other desserts will be on offer at one of the many Konditorei of Vienna, where they are generally eaten with coffee in the afternoon.

Liptauer as a spread, or Powidl also as spread or base for dumplings are also quite popular.

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Additional Photos by Daniel Draghici (dkmurphys) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 5734 W: 83 N: 11524] (77034)
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