This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.
The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.
Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays. But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.
Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.
Produced from the roe of the vendace that are fished in the Gulf of Bothnia, the Swedish dish Kalix Löjrom requires a high level of expertise in its preparation. It has a mild taste of smooth fish oil and salt. The size of the roe varies from 0.8 mm to 1.3 mm.
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Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.
