Austrian cuisine has the influences of many other cuisines, as a legacy of the Austro-Hungarian monarchy. However, it is most similar to German cuisine.
From province to province, the influences of Hungarian, Turkish, French, Spanish and many other cuisines can be clearly seen, but they are all combined with exclusively local products.
Some specialties are also characteristic from province to province, so somewhere the specialty is goose liver, somewhere stuffed chicken, somewhere meatballs with horseradish sauce and apple strudel.
[one_half]Austrian classics are vanilla, Lincer and of course “Zaher” cake[/one_half]
Vienna has a completely special culinary story. Namely, the Habsburgs brought products and accepted the ways of cooking in many countries. So for the most famous dish we have Viennese steak which is actually Italian and in the original it is called Cotoletta alla Milanese. However, this steak became popular all over the world as a Viennese.
Famous Viennese dishes are also soup with parmesan dumplings, goulash and of course “Zaherica”.
Viennese meals generally have more traces from two to as many as seven.
Vienna is known for its tradition of drinking coffee, and in this city in the first half of the XVIII century there were over thirty city cafeterias.
Source: LifePress magazin by lifepressmagazin.com.
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