{"id":79523,"date":"2016-11-03T19:48:43","date_gmt":"2016-11-03T18:48:43","guid":{"rendered":"https:\/\/www.onebigpark.at\/en\/?p=79523"},"modified":"2021-02-04T12:08:56","modified_gmt":"2021-02-04T11:08:56","slug":"salzburg-specialities","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/en\/salzburg-specialities\/","title":{"rendered":"Salzburg specialities"},"content":{"rendered":"<p>Whether summer or winter, after an alpine hike or during a stop for refreshments: all kinds of delicacies are served at the mountain huts high up in SalzburgerLand. In addition to self-made specialities such as farmhouse bread, cheese creations as well as self-distilled schnapps, hut proprietors also serve regional dishes. One example is <em>Pinzgauer Kasnockn<\/em> (pasta-shaped dumplings with cheese &amp; onions): wonderfully spicy and preferably served in an iron pan.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-large wp-image-87372\" src=\"https:\/\/cdn.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-pinzgauer-kasnockn-1920x1067.jpg\" alt=\"kulinarik-pinzgauer-kasnockn\" width=\"1920\" height=\"1067\" srcset=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-pinzgauer-kasnockn-1920x1067.jpg 1920w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-pinzgauer-kasnockn-370x206.jpg 370w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-pinzgauer-kasnockn-1024x569.jpg 1024w, https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-pinzgauer-kasnockn-270x150.jpg 270w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">How does the genuine dish <em>Pinzgauer Kasnockn<\/em> come off so well? We have a copy of the original recipe for you:<\/p>\n<p><strong>Ingredients<\/strong>:<\/p>\n<ul>\n<li>250 g flour<\/li>\n<li>2 eggs<\/li>\n<li>1\/8 l water<\/li>\n<li>1\/8 l milk<\/li>\n<li>30 g butter<\/li>\n<li>100 g finely diced onions<\/li>\n<li>150 ml clear vegetable soup<\/li>\n<li>200 g Pinzgau beer cheese (\u201cBiakaas\u201d)<\/li>\n<li>30 g browned butter<\/li>\n<li>100 g finely chopped onion<\/li>\n<li>1 handful of chives<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Preparation <\/strong><\/p>\n<p>Quickly stir eggs, milk, water and some salt with a cooking spoon to make smooth dough. Allow the dough to rest for a few minutes. After that, scrape the dough through a coarsely porous sieve (or through a grater held upside down!) in boiling salted water. Briefly boil until the dumplings (Nockerl) float to the surface. Heat the butter in an iron pan. First saut\u00e9 the diced onion, and then add the dumplings to the pan and deglaze with vegetable soup. Finely dice the cheese, add to the pan and brown well. In another pan, brown the onion (sliced into fine strips) in brown butter. Before serving the <em>Kasnockn<\/em>, strew the dish with the browned onion and lots of fresh chives. Serve the <em>Kasnockn<\/em> immediately in the pan \u2013 preferably with a green salad as a side dish!<\/p>\n<p><strong>Three local mountains as dessert<\/strong><\/p>\n<p>The sweet dumplings known as <em>Salzburger Nockerl<\/em> are probably the most popular dessert among Salzburg residents and visitors. This fine beaten egg white souffl\u00e9 tickles the palate so sinfully sweet! You should readily water a few minutes longer for this dish. After all, the dumplings are only made on order. And they are also eaten immediately, or else they collapse like a sweet whiff of nothing.<\/p>\n<p>Salzburg residents know about the importance of feasts, customs and traditions. This awareness can be felt in the city and province of Salzburg, and every festivity is accompanied by traditional dishes. In particular, traditional recipes and dishes once again have their well-deserved appearance around the Easter and Christmas holidays. People celebrate, eat and drink together at the table with delicacies that are time-honoured and unmistakable.<\/p>\n<p><strong>Making the delicious Salzburger Nockerl requires a bit of skill!<\/strong><\/p>\n<p><strong>Ingredients for 3 large <\/strong><strong>Nockerl<\/strong><strong>:<\/strong><\/p>\n<ul>\n<li>7 egg whites<\/li>\n<li>100 g granulated sugar<\/li>\n<li>2 egg yolks<\/li>\n<li>20 g cake flour<\/li>\n<li>1 tbsp. vanilla sugar<\/li>\n<li>Butter for coating<\/li>\n<li>Powdered sugar for sprinkling<\/li>\n<\/ul>\n<p><strong>Preparation:<br>\n<\/strong>Beat egg whites until stiff, and stir in granulated sugar in the process. Also add vanilla sugar and egg yolks, and stir. Carefully fold in the flour. Fill the mass in a flat, buttered souffl\u00e9 dish. Form pyramid-shaped <em>Nockerl<\/em> with a dough scraper. Bake in a preheated oven at 220 \u00b0C for 9 minutes. Sprinkle with powdered sugar and serve immediately.<\/p>\n<p>Eastertide, the Feast of the Resurrection of Jesus Christ, heralds the end of the 40-day Lenten period. Nowadays fasting is no longer quite as strict as in former times. Instead, the pre-Easter period is seen as an occasion to settle down again, to live and to enjoy life self-consciously. This succeeds in a particularly delectable manner with the nine herb soup, as it is traditionally served on Maundy Thursday.<\/p>\n<p>Then specialities such as <em>Bachlkoch<\/em> porridge, Easter ham and XXX are available for Easter.<\/p>\n<p>The most attention is arguably paid to the dishes for Christmas season. In the contemplative Advent season, self-baked biscuits in all variations sweeten the waiting for Christmas. Then the delicious Christmas menu is served on 24 December.<\/p>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whether summer or winter, after an alpine hike or during a stop for refreshments: all kinds of delicacies are served at the mountain huts high up in SalzburgerLand. In addition to self-made specialities such as farmhouse bread, cheese creations as well as self-distilled schnapps, hut proprietors also serve regional dishes. One example is Pinzgauer Kasnockn [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":87404,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[5663],"class_list":["post-79523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","wl_entity_type-article"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Salzburg specialities \u00bb SalzburgerLand.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salzburgerland.com\/en\/salzburg-specialities\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salzburg specialities\" \/>\n<meta property=\"og:description\" content=\"What would Salzburg be without its delights? Throughout the year, wonderful dishes are waiting to be savoured in all regions and, it goes without saying, in the City of Salzburg too. These exceptional Salzburg specialities are simply part of life. Traditional recipes can be found to this day at the dinner table\u2013 whether it is at home, at an inn, a mountain hut or in an award-winning restaurant. A little journey with delectable recipes\u2026\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.salzburgerland.com\/en\/salzburg-specialities\/\" \/>\n<meta property=\"og:site_name\" content=\"SalzburgerLand.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/visitsalzburgerland\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-11-03T18:48:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-02-04T11:08:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2016\/11\/kulinarik-salzburgernockerl-1200x675.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Martin Reichhart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@salzburgerland\" \/>\n<meta name=\"twitter:site\" content=\"@salzburgerland\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Martin Reichhart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/\"},\"author\":{\"name\":\"Martin Reichhart\",\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/#\\\/schema\\\/person\\\/37b637b933fd76811fd9880e9588b699\"},\"headline\":\"Salzburg specialities\",\"datePublished\":\"2016-11-03T18:48:43+00:00\",\"dateModified\":\"2021-02-04T11:08:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/\"},\"wordCount\":615,\"image\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/wp-content\\\/uploads\\\/2016\\\/11\\\/kulinarik-salzburgernockerl.jpg\",\"articleSection\":[\"Allgemein\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/\",\"url\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/\",\"name\":\"Salzburg specialities \u00bb SalzburgerLand.com\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/salzburg-specialities\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/wp-content\\\/uploads\\\/2016\\\/11\\\/kulinarik-salzburgernockerl.jpg\",\"datePublished\":\"2016-11-03T18:48:43+00:00\",\"dateModified\":\"2021-02-04T11:08:56+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/#\\\/schema\\\/person\\\/37b637b933fd76811fd9880e9588b699\"},\"description\":\"What would Salzburg be without its delights? 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