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The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the Apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of flour, egg, and ...
Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its ...
Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel (/ ˈviːnər ˈʃnɪtsəl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce. It is one of the best known ...
Schnitzel (German: [ˈʃnɪt͡sl̩] ⓘ) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.
Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel. [6] [7] Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and ...
Austria is particularly known for its classical music, folk music, baroque architecture, coffee culture, winter sports and Alpine traditions. Austria is historically a strongly Catholic country, having been the centre of the Habsburg monarchy (1273–1918) which championed Roman Catholicism. Austrian German is the dominant language in Austria ...
Beuschel, also known as Beuschl, Beuscherl, Saures Lüngerl, Lungensuppe, or Lungenhaschee, refers to a dish in traditional Viennese, Austrian, Bavarian, and Bohemian cuisine (where it is known as pajšl). Traditional restaurants in Bavaria and Austria often offer beuschel based on their own handed-down recipes.
The activities. A beacon for outdoor lovers, the area attracted people from nearby countries (like Austria and Germany) as well as Southern Italy who want to balance fresh air exercise with spa time.
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