The most famous main dishes are the Leberknödelsuppe composed of beef liver (in Germany they are more common with pork) with eggs, bread and parsley or the Zwiebelsuppe, an onions soup.

The queen of the second dishes is surely the Wiener Schnitzel, (we will talk later about it), but very appreciated are also the Kalbsrahmgulasch, a typical stew, and the Gefüllte Paprika, pepperoni with tomato sauce and meat. Usually, they are served with the typical potato salad or with the Kartoffelkäse (literally potato cheese, but it doesn’t include cheese), a cream based on potatoes and sour cream.

It is impossible to talk about the Austrian Cuisine without mentioning the Sacher. One of the most important and renowned European sweets was born in 1832 and the recipe is still a secret! Really typical from Salzburg are also the famous Mozartkugel, the Mozart-Bonbon. We will talk about a very spread and representative cuisine in Austria: the Viennese cuisine!

Vienna has been the capital of Austria for more than a thousand years so it developed its special cuisine. The Viennese cooking tradition is made by many different sources like Italian and French cuisine in 17th and 18th century. Since the 18th century it is possible to talk about a Viennese cuisine; in fact, the first mention appeared in the cookbooks of that age as “Wiener Küche”. The 

Wiener schnitzel (veal coated in breadcrumbs and then fried) and the Tafelspitz (boiled beef) are definitely among the most traditional dishes from this magic capital. In the last years, the Viennese cuisine has been combined with the principles of Nouvelle Cuisine to create the so-called “Neue Wiener Küche” and also Turkish, Jewish and Indian ingredients have been included. The most traditional sweets are, in addition to the legendary Sachertorte, the Apfelstrudel with apples, the Kaiserschmarrn, pancakes with fruit compotes and the Buchtein from Czech Republic’s tradition.

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