Travel Reference
In-Depth Information
LOOK INTO MY EYES
Every drink bought deserves a
Prost
(cheers) and eye contact with your fellow drinkers; not following this cus-
tom is thought of as rude. Even worse, it's believed to result in bad sex for the next seven years.
Upper Austria
With Bavaria in Germany and Bohemia in the Czech Republic just over the border, it's
unsurprising that Upper Austria is one of the country's
Knödel
(dumpling) strongholds.
Sweet tooth? Well, you won't want to miss
Linzer Torte
, a crumbly tart with a lattice
pastry top, filled with almonds, spices and redcurrant jam.
Salzburg & Salzburgerland
Salzburg's
Mozartkugel
is a chocolate-coated pistachio marzipan and nougat confection
that ungraciously translates as 'Mozart's Ball'. Like Upper Austrians, Salzburgers lean
heavily towards noodle and dumpling dishes like cheese and onion-topped
Pinzgauer
Kasnocken,
but this gives way to fish in the lakeside Salzkammergut.
Salzburger Nocker-
ln
, the town's favourite desserts, are massive soufflé-like baked concoctions (don't ask
how many egg whites are in them!) sprinkled with icing sugar.
Tyrol & Vorarlberg
These two regions have one thing in common - cheese, most notably what is called loc-
ally
Heumilchkäse
(hay-milk cheese), which aficionados claim is the purest form of milk
you can find.
Gröstl
, or
Gröstel
in some other regions, is a fry-up from leftovers, usually
potato, pork and onions, topped with a fried egg, but there are sausage varieties and the
Innsbrucker Gröstl
or
Gröstl Kalb
has veal.
