Showing posts with label austria. Show all posts
Showing posts with label austria. Show all posts
Wednesday, June 28, 2023
International food blog: INTERNATIONAL: Bread of the Week 6 - Fastnachts (...
Monday, July 25, 2022
INTERNATIONAL: BREAD OF THE WEEK 133 - GUBANA
International food blog: INTERNATIONAL: BREAD OF THE WEEK 133 - GUBANA: Easter and Christmas bread (some call it cake) but GOOD for any celebration!!!!!! LINK to Gubana Recipe This bread is made in Venice
INTERNATIONAL: BREAD OF THE WEEK 133 - ITALIAN GUBANA
Easter and Christmas bread (some call it cake) but GOOD for any celebration!!!!!!
This bread is made in Venice (right near the Austrian and Slovenia and Croatian borders) and in Fruili-Venezia Giulia (Italy)
The Gubana is a brioche-style enriched dough flavoured with orange and vanilla with a filling containing nuts, raisins, cocoa, candied fruit and Grappa, Rum and Marsala. It is rolled like a Swiss Roll and then spiraled into a snail shell shape.
Also known as a Eastern European pastry as potica, kolachi, gubana or bejgli.
Tuesday, June 21, 2022
INTERNATIONAL: BORDERLESS CUISINE 27 - Friuli-Venezia Giulia (Itally)
INTERNATIONAL: BORDERLESS CUISINE 27 - Friuli-Ven...: Friuli-Venezia Giulia lies on the northeastern edge of Italy bordered by Austria to the north, Slovenia to the east, the Adriatic Sea to t...
INTERNATIONAL: BORDERLESS CUISINE 27: Friuli-Venezia Giulia (ITALY)
Friuli-Venezia
Giulia lies
on the northeastern edge of Italy bordered by Austria to the north, Slovenia to
the east, the Adriatic Sea to the south, and the Veneto to the west. Throughout history, the
region’s neighbors took a stab at staking their claim to the territory.
Consequently, the Austrians, Slavs, Venetians, and even the Romans left their
indelible mark on Friuli’s culture, cuisine, and customs.
Map of the Balkans
Both sweet and savory versions of strucolo, Friuli’s take on Austrian strudel, are enjoyed in the region. In either case, strucolo features a roll of dough stuffed with some variation of filling. Savory strucolo is served as a primo piatto, or first course, and contains just about anything. Typical fillings include ricotta, spinach, peas, or minced veal, or beef. If not baked, strucolo are rolled, tied on the ends with thread, and boiled. They may be served seasoned with melted butter and breadcrumbs or cheese. In contrast, strucolo di pomi is a popular sweet version similar to apple strudel.
Especially prominent in Trieste yet enjoyed throughout Friuli, gnocchi di prugne are plum-filled potato dumplings popular in regions once ruled by the Austro-Hungarian empire.
Also known as cialzons, cjarsons are a filled pasta resembling Italian ravioli.
A Friulian specialty inherited from the
Balkans, cevapčići are a cross between kebabs and sausages.
They’re made from mixed minced beef and lamb meat, seasoned with garlic, onion,
paprika, white wine, and olive oil. The latter of which helps the meat
remain tender while grilling. Cevapcici is served with ajvar
sauce for an authentic taste of the Balkans in Friuli.
Adored in Trieste and Gorizia, presnitz is a coiled spiral of puff pastry dough filled with a mixture of dried fruits, nuts, citrus peel, cinnamon, and rum. It’s baked and then sprinkled with powdered sugar for a heartwarming dessert. Presnitz originally hails from a Slovenian town just over the border from Italy called Castagnevizza.
Goulash
Triestino originates
from Trieste, the capital of Friuli-Venezia Giulia, which was a part of the Austro-Hungarian
Empire, and as a result, the goulash is made with Hungarian paprika, among
other ingredients.
Paparot is a traditional Italian soup originating from the
Friuli-Venezia Giulia region.
Friuli is a multicultural melting pot of Slavs, Austrians and
Italians – the people of Friuli speak multiple languages, ranging from Venetian
dialects in the south, Slovene and Bavarian in the north and the native
Friulian dialect (as well as the official language of Italian).
Heavily influenced by nearby Austria, Slovenia and Croatia,
Friuli is a fascinating confluence of culinary scenes – goulash is served with
polenta, gnocchi are made with cherries and prunes and the most popular
regional dish is jota – a stew made with sauerkraut, beans, potatoes and
bacon.
The first time you see brovada in Friuli Venezia Giulia, you might well mistake it for sauerkraut – although the two are different, it’s clear that brovada has its roots over the border in Austria. Whereas sauerkraut uses cabbage, brovada takes thin slices of turnip (or whole vegetables, as above) and macerates them in red wine vinegar and grape must, before cooking it all down with oil, bay leaves and a nice chunk of fatty pork. Polenta has roots in the north and central Italy, as well as neighboring countries, such as Switzerland, Slovenia, and Croatia.
Try Friuli-Venezia Giulia for prosciutto di San Daniele.
What is Italian cuisine in Slovenia? Italian cuisine has particularly influenced the cuisine of Slovenian Istria, given the historical presence of local ethnic Italians (Istrian Italians), influence that has eased after the Istrian-Dalmatian exodus.
You’ll find that the region has just as much in common with neighboring
Austria, Slovenia and nearby Croatia as it does with its homeland.
Centuries of Austrian rule have left an indelible mark on
Friulian cuisine, in surprising and unsurprising ways. Friulians have a
particular love for stereotypical Germanic cuisine – meat, potatoes and
sauerkraut, for example – that doesn’t really exist in other parts of Italy.
The western world remains obsessed by European coffee culture,
but that culture first started in Veneto and Friuli. Venice is widely regarded
as the first port to start importing coffee into Italy, but the Friulian city
of Trieste was just as important in the coffee trade – Vienna already had a
significant coffee-drinking culture by the mid-seventeenth century, and all
that coffee had to come through Trieste. The Austrian capital still has a
reputation for outstanding coffee, but as a result, so does Trieste – the city
is home to Illy Coffee, and the coffee bars are thriving hubs of activity throughout
the day. Try a cappuccino Triestino while
you’re there – it’s somewhat like a macchiato but
with whipped cream instead of milk!
Strucolo is Friuli’s take on the famous Austrian strudel, but they are much more versatile than their Germanic cousins. Savory strucolo often comes as a first course and can contain almost anything; ricotta, peas, spinach and veal mince are all common. Dried fruit and chocolate are common in sweet strucolo, although if you’re anywhere around Trieste you’ll likely find them stuffed with walnuts, breadcrumbs and raisins – a local delicacy. If they’re not baked, strucolo are sometimes wrapped and boiled – once cooked, they’re sliced and served with a good sprinkling of sugar and maybe even some whipped cream for extra decadence. You'll also find plenty of Friulian bakeries serving apple strudel; the quintessential dessert of the region.
Brovada is very typical of Friuli, and another great example of the region’s Austrian heritage. Turnips are cut into small slices or left whole and macerated in red wine vinegar and grape must before being cooked down very slowly in a pot with a splash of oil, bay leaves and a fatty piece of pork. The result turns out very much like sauerkraut – the vinegar pickles the turnips whilst they cook down, and the finished brovada is often served with muset – a large pork sausage made from pig snout that's similar to cotechino.
Stews are common in Friuli Venezia Giulia, and gulasch is especially popular in the winter. Though we typically associate gulasch (or goulash) with Hungary, Austria and Hungary have only been independent since the end of World War One, so they have a huge amount in common. Gulasch in Friuli is very similar to that you’d find further north – big chunks of melt-in-the-mouth, slow-cooked beef with lots of hot pepper and paprika. The Italian twist? Gulasch in Friuli is normally served with polenta – a staple all across the north of Italy.
Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika and garlic.[The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean, in particular Italian (especially Venetian). Coastal cuisines use olive oill, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.
Saturday, April 3, 2021
INTERNATIONAL: BORDERLESS CUISINE 23 - SWITZERLAND and ITS CUISINE INFLUENCES FROM ITALY, FRANCE, GERMANY AND AUSTRIA
Friday, December 18, 2020
INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland and Austria - Recipes and Videos!!
German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria In all regions, meat is often eaten in sausage form.
German sausages
Swiss sausages:
Austrian Sausages
Spatzle aka Spaetzle
Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.
Today in Germany, spätzle are largely considered a "Swabian speciality" and are generally associated with the German state of Baden-Wurttemberg. In France they are associated with Alsace and Moselle. (Remember Germany annexed Alsace at least 4 times during history so the northeastern part of France has a slew of Germany recipes & customs.) The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, a division of Nestle.
German Spatzle
Swiss Spatzle
Austrian Spatzle
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.
German Rye Bread
Swiss Rye Bread
Austrian Rye Bread
Potato Salad
FOOD VIDEOS
GERMAN FOOD LINK
SWISS FOOD LINK
AUSTRIAN FOOD LINK
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