Vorarlberg cuisine
The kitchen of Vorarlberg is one of the Alemannic area and is strongly influenced by the neighboring cantons of Switzerland, St. Gallen , Appenzell and Grisons , as well as Upper Swabia affected. Not only the language, but also the cuisine of Vorarlberg is closer to the neighboring countries than that of the other federal states of Austria. Cheese and cheese products play a huge role in the kitchen. In Vorarlberg, livestock is farmed, but it is used less for meat than for milk production. That is why dairy products shape Vorarlberg's cuisine.
Typical dishes
Soups
- Flädlesuppe , a fried potato soup. Flädle is the Vorarlberg word for fries, the soup is a beef soup
- Montafon cheese soup , the Montafon cheese soup uses Sura Kees from the Montafon
- Vorarlberg cheese soup , Vorarlberg mountain cheese forms the main taste here
Main courses and side dishes
- Käsdönnala , a cheese flatbread , other names in Vorarlberg are cheese flatbreads (Käsflada) and Lustenauer Käsfladen
- Käsespätzle (also called Käsknöpfle), spaetzle, layered with Vorarlberg mountain cheese
- Krutspätzle , sauerkraut is fried in a pan with fat and then spaetzle are added
- Grumpara served with cheese , jacket potatoes with cheese
- Sure Grumpara , a potato stew dressed with vinegar
- Hafaloab , a kind of dumpling made from boiled potatoes, semolina, riebel corn , milk, salt and butter. The Hafaloab is served as a side dish to roast pork. One variant is filled with bacon.
Salads
- Lumpasalot (rag salad) is a salad made from rags (scraps), sausage and cheese are cut into rags, mixed with onions, paprika and dressed with vinegar and oil
- Kässalot (cheese salad), cheese is finely grated and mixed with finely chopped onions and dressed with vinegar and oil
Sweets and desserts
- Riebel , a corn dish made from corn and wheat semolina
- Öpfelküachle , apples baked in a pancake batter and sprinkled with cinnamon and sugar
- Funkaküachle , a lard biscuit that is traditionally eaten on Spark Sunday
- Sig (also known as forests chocolate), a milk product made from caramelized whey
Food from Vorarlberg
- Vorarlberger Bergkäse , mountain cheese with designation of origin: PDO
- Montafon sour cheese, a low-fat cheese from the Montafon
- Räßkäse , an intensive semi-hard cheese made from cow's milk
- Riebelgrieß , semolina for the Riebel
- Schübling , Vorarlberg kind of crackers , a sausage
- Veal sausage , a sausage with sausage meat made from veal
beverages
- Subirer , a pear schnapps with so-called subira (Vorarlberg dialect term for saubirnen)
- Fraxner Kirsch , a Kirschwasser (cherry schnapps) from Fraxern
Individual evidence
- ↑ Gourmet Region Vorarlberg, various articles
- ↑ Vorarlberger flour, recipe suggestion ( Memento of the original from January 15, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Gourmet kitchen at the Beisl price. 5 euro recipes from Austria's best chefs. Page 130: Vorarlberger Käsespätzle; Krenn, Vienna 2005, ISBN 3-902351-67-5 .
- ↑ ORF cooking recipe ( Memento of the original from March 4, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
