Austrian Cuisine: Mahlzeit 121Vorarlberg, which in many aspects is closer to Switzerland
than Austria, is a major producer of cheese. The region is
noted for Käsespätzle (egg noodles covered in cheese and
topped with onions). Tyrol is famous for Nocken (small
dumplings) that are mixed with berries, cherries or apple.
Tiroler Gröstl is a very tasty dish of sautéed sliced meat and
boiled potatoes (similar to hash browns). Speck, ham that is
cured high up in the fresh mountain air and found in a variety
of dishes, is another trademark of the region.
Salzburg is famous for the Salzburger Nockerln, a light
dessert soufflé dusted with vanilla sugar. Carinthians love
Ritscher(t), a meat dish made with white beans, barley,
vegetables and herbs. They also eat a variety of Nudeln
(noodles) that are stuffed with different fillings such as
cheese, meat, poppy seed or pears. Styria is known for the
hearty Steierisches Wurzelfleisch, beef cooked with carrots
and other root vegetables. The province is also known for its
Sterze (mashes made from different grains).
Upper Austrians have invented a number of different
types of Knödel (dumpling). Many dumplings are made from
potatoes (Reiberknödel), although there are also semolina
dumplings (Griessknödel), flour dumplings (Mehlknödel) and
bread dumplings (Brotknödel). To the basic dumpling, you