QUALITALY 142

October/November 2024 XIV MAGAZINE was Emperor Franz Joseph I’s favourite dessert, while the Krapfen , a stuffed and fried doughnut, is one of Europe’s oldest pastries, traditionally filled with jam or cream. But the undisputed queen of Austrian desserts is the world-famous Sacher-Torte , now a symbol of Austria. Invented in 1832 by Franz Sacher for Prince Metternich, it is a simple but perfect cake, with layers of chocolate sponge cake, apricot jam and a dark chocolate icing coating. Enjoying a slice of Sacher is a ritual that unites everyone, from the tourist to the native Viennese, in an experience that unites past and present in a single bite. Through its typical products and traditions, Austria reveals a soul made of authentic flavours and a deep connection to the land. In every dish one finds the commitment, care and passion of generations that have been able to transform cuisine into an art form. Thanks to this culture of taste and the quality of the products, every taste is a journey through history, nature and tradition. __________________________________ BOX Christmas dishes During the festivities surrounding the Christmas season, Austria offers a wide choice of traditional dishes celebrating unique and ancient flavours. Among the cured meats and smoked products, sausages feature prominently in various versions: Käsekrainer , filled with cheese, Burenwurst with a robust and spicy flavour, and the classic Frankfurter , usually served with sauerkraut and mustard. As for desserts, the Christmas period is perfect for enjoying the soft, caramelised Kaiserschmarrn and Krapfen , a doughnut filled with jam. You cannot miss the legendary Sacher-Torte , the famous chocolate and apricot jam cake. Other typical desserts include Apple Strudel , served warm with cream or ice cream, and Vanillekipferl , almond biscuits flavoured with vanilla, ideal to accompany tea or hot chocolate. __________________________________ A tour of the restaurants Vienna during Christmas is a true culinary paradise, with many historic restaurants and cafés where you can enjoy traditional Austrian dishes and experience atmospheres that mix tradition and warmth, perfect for an immersive dining experience. Here are some of the best places to eat during the holidays: ▶ Gasthaus Pöschl - This traditional Viennese restaurant serves authentic dishes in a cosy atmosphere. Try the Wiener Schnitzel and Tafelspitz, accompanied by sauerkraut and roast potatoes. ▶ Plachutta Wollzeile - Famous for its Tafelspitz, this restaurant is an institution in Vienna. Here you can enjoy boiled beef served with various sauces and side dishes, a real Christmas speciality. ▶ Figlmüller - If you want to enjoy one of the best Wiener Schnitzels in town, Figlmüller is the place to go. The portions are generous and the ambience authentic and cosy. ▶ Heuriger Hengl-Haselbrunner - Located in Grinzing, a district famous for its typical taverns, this Heuriger serves seasonal dishes and local wines in a rustic, festive setting. ▶ Naschmarkt - During the Christmas period, Vienna’s famous market offers many stalls with typical products, from sausages to cheese, Christmas sweets such as Vanillekipferl, and apple strudel. It is perfect for sampling local specialities in a lively and typically Viennese atmosphere. ▶ Demel - This historic café and pastry shop, famous for its desserts, is ideal for enjoying a slice of Sacher-Torte or apple strudel. The café is a must for a dessert in style. ▶ Café Central - Another historic café, the Central offers an elegant ambience where one can enjoy not only desserts such as Sacher-Torte, but also warm dishes such as pumpkin soup or goulash, ideal for warming up during the winter. ▶ Weihnachtsdorf Maria-Theresien-Platz - Christmas markets like this one are ideal for enjoying typical Viennese dishes in a fairytale atmosphere. You can find sausages, potatoes, roasted chestnuts and Christmas sweets such as Vanillekipferl and Lebkuchen. __________________________________ AT PAGE 50 PRODUCTS The Seewinkel mangalica pig It is a widespread breed in the Balkans and Hungary. There are about 60,000 of them in Hungary, Austria, Germany and Switzerland. There are three variants, the white or blond, black (swallow-bellied) and red. The species has two types of bristles, some short and others very long and thin, which develop a dense and voluminous down, suitable for protection from the cold. Like wild boars, the piglets of this breed are born with a striped coat. The Mangalica pig can reach around 300 kg in weight and the lard layer can be up to 20 cm thick. In the 1990s, when the breed was at risk of extinction, the contribution of the Spanish company Monte Nevado was instrumental in recovering the species. Vorarlberger Alpkäse AOC and Vorarlberger Bergkäse AOC Vorarlberger Bergkäse (mountain cheese) and Voralberger Alpkäse (Alpine cheese) are two cheeses produced at high altitudes in the Vorarlberger mountain area. Both have been awarded the European PDO designation since 1997. The first is obtained from a double milking: the cow’s milk from the evening is skimmed