TASTES OF SALZBURGERLAND – Irresistible in Austria
The 9 Via Culinaria pathways, a collection of 300 mouthwatering stops, are underpinned by organic produce and sustainable methods. The dedicated Organic Connoisseurs pathway, highlights 100% organic delicacies. The Gourmets route features delectable eateries including Michelin-starred restaurants, gorgeous guest houses, cafes and shops.
The Fish Fans trail visits locations with sparkling, drinking water quality streams and lakes in the Salzkammergut. The Meat Eaters route leads to retailers offering specialities such as tender Pinzgau beef and sweet, juicy Tennegau lamb. For vegetarians, skilful artisan producers featured on the Cheese Freaks road serve superlative varieties such as Flachau hay-milk cheese or Lungau goats' cheese.
Rustic mountain refuge charm awaits on the Hut Lovers way. Awesome views, traditional home-cooked dishes and a family-friendly welcome are the reward after a long hike; kaiserschmarren goes down a treat. Tread the Herb Lovers path to learn about the healing and flavouring powers of indigenous plants in farms or monastery gardens.
The Beer and Schnapps Aficionados map points out the finest craft beers and schnapps in Austria. SalzburgerLand's brewing tradition dates from 696 when Benedictine monks set up shop in St Peter's Abbey, and every village's secret Schnapps recipe is passed down the generations.
Finally the favourite Culinary Pathway for the Sweet Tooth introduces the greatest coffee houses and chocolatiers for seductive pastries and puddings including Salzburg City's famous Mozartkugel (Mozart Balls).
It won't be long before SalzburgerLand opens its doors for a mouth-watering holiday. In the meantime, try this recipe for Salzburger Nockerl for 4:
7 egg whites // 2 egg yolks // 80g granulated sugar // 1 tablespoon of vanilla sugar // 30g plain flour
Butter to grease a baking dish. Optional - pureed fruit for the base of dish; icing sugar to dust.
Whisk egg whites until stiff then slowly work in the sugar. Mix egg yolks with vanilla sugar and fold into egg white mix. Gently stir in flour. Spoon into mountain shapes in greased baking dish. Bake in pre-heated oven at 200°C for 10 minutes or until golden brown
SalzburgerLand's policy on travel for the immediate future is here (https://www.salzburgerland.com/
Media Contacts PR, Jane Parritt