Tyrolean

Noodles, dumplings, ledges and polenta are the four Tyrolean elements.

Tyrol is a famous historical region that is located in the central part of Europe. Nowadays, the original lands of Tyrol are divided into 3 independent territories.

Part of Tyrol went to Autsria, part is called Trento and refers to Italy, as well as there is an autonomous region of South Tyrol.

The lands of Tyrol are mentioned in written sources from the time of the Roman Empire, so it can be said that the culinary traditions of Tyrol go far into centuries and even millennia.

Perhaps at the first acquaintance, Tyrolean dishes will not seem diverse and refined to you. Tyrolean cuisine absorbed the traditions of the simple peasant population of the region. But as soon as you live at least a little among the people of Tyrol, you will immediately understand why they have been choosing ancient Tyrolean recipes for centuries and do not want to change anything.

Tyrol is located near the Alpine Mountains, which leaves a huge imprint on the diet of local residents. Tyrolean cuisine is based on foods that mountain dwellers could afford. Living on a high obliges people to eat well to feel good, so Tyrolean cuisine is hearty, high-calorie and unusually tasty.

In Tyrol, eating was always given pride of place in a person's daily routine. Nowadays, Tyroleans themselves prefer not to cook at home, but to visit a cozy zucchini restaurant, which will be decorated in the old style, where you can enjoy Tyrolean dishes. It is worth noting that Tyrolean chefs prefer to serve large portions of both first and second courses, as well as snacks or salads.

To cook according to the recipes of Tyrolean cuisine, your arsenal must necessarily have the following ingredients - pork lard, preferably smoked or brisket. This is the main replacement for vegetable oils that are used when frying. Tyroleans cook all their dishes on lard or fat, which contributes to their fullness.

The main dishes in Tyrol are usually made on the basis of wheat, semolina or corn cereals. For example, the dish Knedel. These are peculiar Tyrolean dumplings with meat, vegetable or sweet filling, which are added to broths, soups or served as an independent second dish.

From Tyrolean Spatzal noodles and Grouquese fermented milk cheese, you can sample the famous delicacy for the area. The fact is that the cheese for this dish is produced according to ancient Tyrolean technology, so Graukese has a unique taste and aroma, which is best revealed if you use cheese with vinegar and spring onions.

The meat recipes of Tyrolean cuisine are also famous. It is impossible to visit Tyrol and not taste the schnitzel in Vienna. This is a chop made from calf meat, which is cooked in breadcrumbs. Moreover, you will be served a large plate on which a huge piece of thin, delicate and superbly cooked chop will lie.

The side dish in Tyrol will offer cooked potatoes with herbs, french fries or potato salad. But most importantly, the Vienna schnitzel is served with the obligatory lingonberry jam. Then the combination of veal will be brightest against the background of lingonberries and potatoes.

In addition to the main dishes, Tyrolean cuisine is famous for its desserts. The most basic dessert of Tyrolean cuisine is Strudel. This pie is called royal, without it it is simply impossible to imagine a Tyrolean feast. It is also customary to serve pancakes fried in oil for dessert in Tyrol, which are poured with apple jam and sprinkled with powdered sugar.

Among the national alcoholic beverages of Tyrol can be distinguished beer, as well as wine. Tyroleans are used to drinking their national calorie dishes with red and white wine, whose fat-breaking properties come in handy. The famous mulled wine drink was born in Tyrol, because it is so nice to wait a cold long evening by the fireplace with a mug of warm spiced wine with honey.