Viennese cuisine is hearty, heavy, and flavorsome! Loved the Goulash, Brats, Wursts, Leberkasse, and potatoes cooked every which way. Our Swine and Dine Club had it's beginnings here and we pay homage to the Pig.
"Wiener Schnitzel and its Italian counterpart, Cotoletta Milanese, involved two Hapsburg domains in a culinary quarrel. Both branches of the family, Austrian and Italian, claimed credit for the invention of the dish, the latter branch tracing their claim all the way back to a banquet given in 1134 for the canon of Milan's St. Ambrogio Cathedral."
---Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages, William Harlan Hale [American Heritage:New York] 1968 (p. 516)
|We had to test the claim for the best Schnitzel in Vienna from many travel guides and friend Joe Popp. Figmuellers definitely had an overflowing plate - at least the salad was healthy. The after picture should tell you what we all thought. |
Hanging out at Bitzinger, the best Wurst at a stand outside the Opera House - I am singing an Aria over this dog!
|At a food booth in Spittleberg with nephew Trevor, daughter Ren, and Ren's buddy Ali. They are eating what is called an Erdapfelpuffer - a garlic infused Potato pancake is the only way to describe this delectable treat!|
|Back to the Pig and another Schnitzel trip - this time to Schnitzelwirt - gotta keep working on where to find the best Schnitzel in Wein.|
|We sampled the traditional schnitzel along with the mushroom cordon bleu schnitzel at the Plutzer Brau in Spittleberg. This is one of the favorites.|