Page 206 - (DK Eyewitness) Travel Guide - Vienna

204  TR A VELLERS ’ NEEDS WHERE T O EA T AND DRINK  205

The Flavours of Vienna: Savoury Dishes Austrians only use local
produce so asparagus is
Austrian cuisine is a direct legacy of the country’s imperial past, found on menus only during
when culinary traditions from many parts of Europe influenced the harvesting season, from
Viennese cooks. As a result, it is far more varied and flavoursome the end of April to early July.
than most people realize. There are Italian and Adriatic influences, Austrians use asparagus in
every way imaginable at
Polish- and Hungarian- inspired dishes, and even a rich seam of this time of year. Wild
Balkan flavours running through much of the Austrian kitchen mushrooms are another
repertoire. Schnitzel, for example, may have come to seasonal prize, especially
Austria via Milan, which was once under Austrian control, chan terelles (Eierschwammerl).
while Gulasch is the Austrian version of a Hungarian dish Potatoes (Erdäpfel) feature
that became popular in Vienna in the 19th century. Chanterelle mushrooms widely, often in the form
of Knödel. These are dumplings
made of potatoes or stale
sausages. The classic Austrian Bratwurst, made with beef, Spectacular array of vegetables on display in a Viennese market white bread and served with
way with pork is to cure it, pork and veal, are Austria’s Vegetables venison or pork dishes. White
smoke it and leave it to mature preferred sausages, but other sour accompaniments, such cabbage is often pickled
for months in the clean air of types, such as Frankfurters, are as pickled red cabbage. Roast Vegetables in Austria are of (Sauerkraut); red cabbage is
the high Alpine pastures. The also common. Chicken is goose (Gänsebraten) is also the highest quality and, served with venison and
result is called Speck. Lean almost always served breaded popular, as are goose livers. though imported produce most game dishes.
Speck is similar to Italian (Backhendl), but Grillhendl is a The milk of Austrian dairy cows, is available all year round,
prosciutto, though with a whole chicken roasted over an grazed on sweet Alpine pastures, Austrians favour homegrown, SAVOURY SNACKS
distinctive smoky tang, while open fire, or on a spit. Duck makes some excellent artisan seasonal, vegetables. That is
fattier cuts are more like (Ente) is often served with sweet cheeses, such as fruity Wälder. truest of all for the nation’s Liptauer: Goat’s or sheep’s milk
pancetta or streaky bacon. sauces, but sometimes with fav ourite, asparagus (Spargel). cheese is mixed with paprika,
car away seeds, capers, mustard,
Beef Fish chives and onions to create this
frank furters Bierwurst Pork frankfurters paste, a staple of Austrian wine bars.
An array of cheeses on sale at a local Bratwurst Lean Speck Though traditionally meat
farmers’ market lovers, Austrians do enjoy a Maroni: Roast chestnuts are a
winter treat; the aroma of them,
Meat, Poultry and Dairy Speck good piece of fish. Trout (Forelle) toasting over a brazier on a
is the most popular, usually
Beef is narrowly ahead of pork served grilled with boiled snowy day, is somehow
quintessentially Vienna.
as the nation’s favourite meat. potatoes. Herring (Hering) is
Austrian cattle farmers have pickled and eaten as an Blunzen: Blood sausage is
a long and proud heritage of appetizer. Heringsschmaus, a marinated in vinegar, thinly
producing fine beef, which is smoked herring and apple salad, sliced and served with brown
used in many dishes, such as is hugely popular at Easter. Carp bread. A popular “beer snack”.
paprika-rich Gulasch. That most (Karpfen) is a favourite Christmas Schmalzbrot: Brown bread
famous of Austrian dishes, dish, but is eaten all year, as is spread thickly with beef or pork
Wiener Schnitzel, is traditionally plaice (Scholle or Goldbutt), dripping, and eaten with onions
made with veal. Pork is used which is often served with a Bunches of pale spears of Austrian and pickles.
primarily to make hams and Selection of typical Austrian cured pork, sausages and salami rich vegetable-based sauce. Spargel (asparagus)
Austrian Dishes and Specialities
While most classic Austrian dishes (especially those
originating in Vienna) are found all over the
country, there are some regional differences.
Knödel are more popular in the east, as
are carp, game and pork, while beef and
lamb appear more often the further west
(and higher up the mountains) you travel.
Beef is essential for Tafelspitz, often called the
national dish. Speck is used to make Speck Knödel,
Paprika
small, dense dumplings; the one part of the pig that
Austrians love to eat uncured is the knuckle, called
Stelze, roasted and served chopped with heaps of sauerkraut.
Fischgröstl is a mix of fish and seafood, fried together with onion, Tafelspitz is silverside of beef, Wiener Schnitzel should Rindsgulasch is the beef Forelle Blau, literally “blue
potato and mince (usually leftovers). It is rarely found on menus, boiled with root vegetables and classically be veal, breaded and version of Hungarian goulash, a trout”, is made by poaching an
but you may be lucky enough to try it in an Austrian home. served thickly sliced with roasted fried. In Austria is is never served rich stew flavoured with paprika unscaled fish in stock, which
potatoes and minced horseradish. with sauce. and caraway. gives it a blueish hue.

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Eyewitness Travel LAYERS PRINTED:
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Date 7th January 2013
Size 125mm x 217mm