Austria tourist information

The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austria-Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Italian, and Bavarian cuisines, from which both dishes and methods of food preparation have often been borrowed. The Austrian Cuisine is therefore one of, if not the most, multi- and transcultural one in Europe. Goulash is one example of this. Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centered on regional produce and employs modern and easy methods of preparation.

• Apfelstrudel (a kind of apple dessert)
• Beuschel (a ragout containing calf lungs and heart)
• Gulasch (a hotpot similar to Hungarian porkolt - gulyas is a soup in Hungary)
• Liptauer cheese
• Powidl
• Rindsuppe (beef soup)
• Selchfleisch (smoked meat) with Sauerkraut und dumplings.
• Tafelspitz (boiled beef, often served with apple and horseradish sauce)
• Topfenstrudel (a cream cheese strudel)

The Danish pastry is said to originate from Vienna and in Denmark is called wienerbrod (Viennese bread). But that is probably because it uses a certain kind of dough consisting of butter and flour in the classic cuisine referred to as "Viennese Dough".

Lower Austria - In Lower Austria, local delicacies such as Waldviertel poppies, Marchfeld asparagus and Wachau apricots are cultivated. Their influence can be felt in the local cuisine, for example in poppy noodles. Game dishes are very common. Lower Austria is striking for the differences within its regional cuisine due to its size and the variety of its landscape.

Burgenland - Burgenland's cuisine has been influenced by Hungarian cuisine owing to its former position within the Hungarian part of the Austria-Hungarian Empire. Dishes consist mainly of fish, chicken or goose, for example goose livers. Polenta is a popular side-dish. On St Martin's Day (November 11) a Martinigans (St Martin's goose) is often prepared, whilst carp is a typical Christmas dish.

Styria - In Styrian Buschenschanken (inns), Verhackertes (a spread made from finely chopped bacon) is served. Schilcher, a very dry rose, is the regional style of wine in West Styria. A typically Styrian delicacy is pumpkin seed oil, which lends itself particularly to salads on account of its nutty taste. Many varieties of pumpkin dish are also very popular. Heidensterz, a pancake made from buckwheat flour, is a local dish enjoyed in cold weather.

Carinthia - Carinthia's many lakes mean that fish is a popular main course. Grain, dairy produce and meat are important ingredients in Carinthian cuisine. Carinthian Kasnudeln (noodle dough pockets filled with quark and mint) and smaller Schlickkrapfen (mainly with a meat filling) are well-known local delicacies. Klachlsuppe (pig's trotter soup) and Reindling (a type of cinnamon raisin bread fruit loaf) are also produced locally.

Upper Austria - Various types of dumpling are an important part of Upper Austrian cuisine, as they are in neighbouring Bavaria and Bohemia. The Linzer Torte, a cake which includes ground nuts and marmalade, is a popular dessert from the region.

Salzburg - Kasnocken (cheese dumplings) are a popular meal, as are freshwater fish, particularly trout, served in various ways. Salzburger Nockerln (a meringue-like dish) is a well-known local dessert.

Tyrol - Tyrolean bacon and all sorts of dumplings including Speckknodel (dumplings with pieces of bacon) and Spinatknodel (made of spinach) are an important part of the local cuisine.

Vorarlberg - The cuisine of Vorarlberg has been influenced by the alemannic cuisine of neighbouring Switzerland and Swabia. Cheese and cheese products play a major role in the cuisine, with Kasknopfle and Kasspatzle (egg noodles prepared with cheese) being popular dishes. Other delicacies include Krutspatzle (sauerkraut noodles), Kasdonnala (similar to a quiche), Schupfnudla (made from a dough mixing potato and flour), Fladlesuppe (pancake soup), opfelkuachle (apple cake) and Funkakuachle (cake traditionally eaten on the first Sunday of Lent). Many also eat "Germknodel", which is a hill of dough with poppy seeds. Mostly eaten with vanilla cream.

Austrians eat many desserts. One such is called vanillekipferl, which are crescent-shaped cookies coated in confectioner's sugar, mainly served around Christmas season. The dough is made with vanilla bean and almonds. Austrians also make many cakes and chocolates. Some examples are:

1. The Sachertorte (getting its name from its inventor -Eduard Sacher) a cake made with chocolate and apricot jam in some areas
2. The Dobosch torte, a layered cake with chocolate frosting and caramel glaze
3. The Panama torte, another chocolate cake made in celebration of the opening of the Panama canal.
4. The Zwetschkenkuchen, an upside-down style cake usually topped with plums or peaches and sprinkled with cinnamon.

1. Marzipan, which is sweet almond paste sometimes dipped in chocolate
2. MarzipanHeisse Schokolade, which translates as hot chocolate, and is served with homemade schlag (whipped cream) - hot chocolate drink
3. MarzipanVarious chocolate confections obtained from the cities where professional chocolatiers make creations.

The territory of Austria, originally known as the Celtic kingdom of Noricum, was a long time ally of Rome. It was occupied rather than conquered by the Romans during the reign of Augustus and made the province Noricum in 16 BC. Later it was conquered by Huns, Rugii, Lombards, Ostrogoths, Slavs, Bavarii, Avars (until c. 800), and Franks (in that order). Finally, after 48 years of Hungarian rule (907 to 955), the core territory of Austria was awarded to Leopold of Babenberg in 976 after the revolt of Henry II, Duke of Bavaria. Being part of the Holy Roman Empire the Babenbergs ruled and expanded Austria from the 10th century to the 13th century.

After Frederick II, Duke of Austria died in 1246 and left no successor, Rudolf I of Habsburg gave the lands to his sons marking the beginning of the line of the Habsburgs, who continued to govern Austria until the 20th century.

With the short exception of Charles VII Albert of Bavaria, Austrian Habsburgs held the position of German Emperor beginning in 1438 with Albert II of Habsburg until the end of the Holy Roman Empire. During the 14th and 15th century Austria continued to expand its territory until it reached the position of a European imperial power at the end of the 15th century.

Modern history

Just two years before the abolition of the Holy Roman Empire in 1806, in 1804 the Empire of Austria was founded, which was transformed in 1867 into the dual-monarchy Austria-Hungary. The empire was split into several independent states in 1918, after the defeat of the Central Powers in World War I, with most of the German-speaking parts becoming a republic. Between 1918 and 1919 it was officially known as the Republic of German Austria (Republik Deutschösterreich). After the Entente powers forbade German Austria to unite with Germany, they also forbade the name, and then it was changed to simply Republic of Austria. The democratic republic lasted until 1933 when the chancellor Engelbert Dollfuß established an autocratic regime oriented towards Italian fascism (Austrofascism).

Austria became part of Germany in 1938 through the Anschluss and remained under Nazi rule until the end of World War II. After the defeat of the Axis Powers, the Allies occupied Austria until 1955, when the country became a fully independent republic under the condition that it would remain neutral in the growing conflict between the Communist East Block and the free non-Communist West. Austria also became a member of the UN in the same year. After the collapse of communist states in Eastern Europe, Austria became increasingly involved in European affairs, in 1995 joining the European Union, and in 1999 adopting the Euro monetary system.