Food & Recipes from the Alps

Travelling to the Alps, you will enjoy the lovely mountainscape, nice people and of course the lovely food. In this section of our MiaDeRoca-Magazine we will present you typical local recipies. Recipes for things to drink and things to eat, a wide variety of dishes with meat, with vegetabels and the so called "Mehlspeisen". "Mehlspweisen" are dishes with flour, seet meals like the "Kaiserschmarrn", "Palatschinken" oder "Topfenknödel".
You won't be able to get all the traditional ingredients everywhere, but in cases the products are rare, we will mention some alternatives. And if you still doubt, just drop us a line, we will try to help you to get some Alpine savour to your lunch or dinner.

 

Martinigansl, Goose

Martin's Goose, feast of St. Martin of Tours.
Due to Byzantine influence in Christianity, the holiday of the saint Martin was at the start of the Lenten season on November 11th. Before Lenten people wanted to feast properly. From the year 354 AD onward, a 40 day fast started, which stopped rigth before the birthday celebration of Christ.

Continue reading Comments (0) 01.11.2007. 09:00

Krautroulade, Cabbage Roll

Alpine cuisine is often so-called poor-people-cooking, which basically means a lot of vegetables and little meat. Many recipes are to be varied, consisting of mixtures, often called a "Restl-Essen" (eating up leftovers). Krautroulade can be found in different combinations with varying fillings or sauces, it is also known as "Krautwickel" oder "Kohlroulade".
Recipe for 3-4 persons.

Continue reading Comments (0) 01.10.2007. 09:58

Apple desert: Apfelradln

Apfelradln is german and means Wheels of Apple, you can eat it traditionally as main course or desert. It is a typical so-called "Mehlspeise", a sweet dish (Mehlspeise means translated dish of flour).

Continue reading Comments (0) 01.09.2007. 10:26