Tiroler Gröstl
Usually presented with a fried egg on top, Tiroler Gröstl, a hearty and rustic dish from Austria's Tyrol region, is a taste sensation of potatoes, onions, and leftover meats. Traditionally made to consume leftovers, this soothing meal has grown to be a beloved classic in Austrian cuisine.
Backhendl
Backhendl, Austria's traditional fried chicken dish, is a quintessential delicacy that provides an ideal equilibrium of crunchy exterior and succulent chicken flesh. Originally a focal point in the Viennese court in the 18th century, this classic of Austrian cuisine has since become a national treasure. Often eaten with a fresh salad or potato side, Backhendl is a simple but decadent…
Käsespätzle
Made with soft, homemade egg noodles (Spätzle) and piled with melted cheese, Käsespätzle, a hearty and mouthwatering Austrian dish, is sometimes referred to as the alpine cousin of mac and cheese. A topping of crispy fried onions adds a great crunch, making it a beloved comfort food in Austria and the surrounding Alpine areas.
Tafelspitz
Tafelspitz, a classic Austrian cuisine with simplicity yet elegance, is among the most well-known meals in Vienna. Prime beef simmered in a broth with aromatic ingredients makes Tafelspitz, a potpourri of flavors and textures, Usually cut from the hind leg, the slow-cooked beef highlights Austria's passion for premium meats and exacting cooking techniques.
Wiener Schnitzel
Wiener Schnitzel epitomizes the essence of Austrian cuisine. Renowned for its soft veal inside and crispy, golden crust, this meal really captures Austria's gastronomic past. Perfect for family dinners or special events, Wiener Schnitzel is a basic but elegant meal that will send your taste senses directly to Vienna.
Caprese Salad
Caprese salad, referred to as "Insalata Caprese" in Italian, is a quintessential dish that captures the fundamental principles of Italian culinary tradition. Originally from the island of Capri, this dish highlights the vivid colors of green, white, and red, so reflecting the core of Italian cooking history. Fresh mozzarella di bufala, succulent tomatoes, aromatic basil leaves, premium extra virgin olive…
Panzanella Salad
Panzanella, or panmolle, is a Tuscan bread salad that embodies the core characteristics of Italian summer cuisine. The origins can be identified in the 16th century, marked by its initial reference in Italian literature by the Florentine artist and poet Bronzino. Reflecting its modest origins as a way to use stale bread, the term "panzanella" probably comes from the words…
Bruschetta
Bruschetta, articulated as "broo-SKET-ta" in Italian, represents a cherished antipasto that encapsulates the essence and flavors inherent in Italian cuisine. Originating in ancient Rome, this dish deftly blends several textures and flavors that reflect Mediterranean cooking ideas. The recipe calls for rustic Italian bread, which is improved by rubbing it with raw garlic; then, drizzle extra virgin olive oil; last,…
Foccacia
Typical Italian flatbread, Focaccia is distinguished by its crisp, golden crust and soft, airy inside. Originating in the coastal area of Liguria, more especially Genoa, this bread has several uses in Italian cooking. It's often eaten alone, as a side dish, or as a basis for sandwiches. Often enhanced with olive oil, herbs, and coarse sea salt, the dimpled surface…
Penne All Arrabbiata
Penne All'Arrabbiata is a cherished Italian pasta dish that exemplifies the robust and vivid flavors of Italian gastronomy. Originating in Rome in the Lazio area, this dish is rather modern addition to Italian cuisine, thought to have developed in the 1950s or 1960s. Penne pasta, tomatoes, garlic, red chili peppers, extra virgin olive oil, and Pecorino Romano cheese make up…
