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Strudel
A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also common in other Central European cuisines. In Italy it is recognized as a traditional agri-food product (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see ''baklava'' and ''Turkish cuisine''). Etymology Strudel is an English loanword from German. The word derives from the German word ''Strudel'', which in Middle High German literally means " whirlpool" or " eddy". Pastry The best-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk-cream Strudel
The milk-cream strudel (Viennese: ''Millirahmstrudel'', German: ''Milchrahmstrudel'') is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce. History The first documented strudel recipe was a recipe of a milk-cream strudel (''Millirahmstrudel'') from 1696 in Vienna, a handwritten recipe at the Viennese City Library. A Viennese legend says that ''Franz Stelzer'' (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the ''Millirahmstrudel''. In the story he became a very famous and rich man for that. Ingredients Besides the strudel dough the ingredients are: cream, egg yolks, blanched, ground almond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Mealtimes Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "ploughman's lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served. Popular dishes of Vienna * ''Rindsuppe'' (beef soup), a clear soup with gold ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austria
Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous city and state. A landlocked country, Austria is bordered by Germany to the northwest, the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country occupies an area of and has a population of 9 million. Austria emerged from the remnants of the Eastern and Hungarian March at the end of the first millennium. Originally a margraviate of Bavaria, it developed into a duchy of the Holy Roman Empire in 1156 and was later made an archduchy in 1453. In the 16th century, Vienna began serving as the empire's administrative capital and Austria thus became the heartland of the Habsburg monarchy. After the dissolution of the H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wienbibliothek Im Rathaus
The Wienbibliothek im Rathaus ( en, Vienna Library in City Hall), formerly known as the ''Wiener Stadt- und Landesbibliothek'' ( en, Vienna City and State Library), is a library and archive containing important documents related to the history of Vienna, Austria. Founded in 1856, the library, which also contains a large collection of local memorabilia, is located in the Rathaus (City Hall) in the Innere Stadt first district of the city, and is the official library of the city and state of Vienna. The Wienbibliothek preserves 500,000 books, 2,000 newspapers and magazines, 300,000 posters, 500,000 autographs, notable bequests and legacies, and one of the most important music collections in the world. Much of the collection can be retrieved through the online user interface available in both German and English. The library is part of the ''Magistrat der Stadt Wien'' (Municipality of Vienna) and supervised by the City Councillor for Culture. History In 1856, the city parliament, led by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loanword
A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because they share an etymological origin, and calques, which involve translation. Loanwords from languages with different scripts are usually transliterated (between scripts), but they are not translated. Additionally, loanwords may be adapted to phonology, phonotactics, orthography, and morphology of the target language. When a loanword is fully adapted to the rules of the target language, it is distinguished from native words of the target language only by its origin. However, often the adaptation is incomplete, so loanwords may conserve specific features distinguishing them from native words of the target language: loaned phonemes and sound combinations, partial or total conserving of the original spelling, foreign plural or case forms or i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Agricultural, Food And Forestry Policies
The Ministry of Agricultural, Food and Forestry Policies, it, Ministero delle Politiche Agricole, Alimentari e Forestali, italic=no or MiPAAF, is an Italian government department. It was formed in 1946 as the Ministero dell'Agricoltura e delle Foreste ("Ministry of Agriculture and Forests"), and following the referendum of 1993 became the Ministero per il Coordinamento delle Politiche Agricole ("Ministry for Co-ordination of Agricultural Policies"). It was reconstituted in the same year as the Ministero delle Risorse Agricole, Alimentari e Forestali ("Ministry of Agricultural, Food and Forestry Resources") and assumed the current form in 2006, after the organisational reforms of 2005. The Ministry, based at the Palazzo dell'Agricoltura in Rome, produces and coordinates government policy on agriculture, forests, food and fisheries at national, European and international levels. The current Minister of Agricultural, Food and Forestry Policies is Francesco Lollobrigida. Organisat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Tyrol
it, Provincia Autonoma di Bolzano – Alto Adige lld, Provinzia Autonoma de Balsan/Bulsan – Südtirol , settlement_type = Autonomous area, Autonomous Provinces of Italy, province , image_skyline = , image_alt = , image_caption = , image_flag = Flag_of_South_Tyrol.svg , flag_alt = , image_shield = Suedtirol CoA.svg , shield_size = x100px , shield_alt = Coat of arms of Tyrol , anthem = , image_map = Bolzano in Italy.svg , map_alt = , map_caption = Map highlighting the location of the province of South Tyrol in Italy (in red) , coordinates = , coordinates_footnotes = , subdivision_type = List of sovereign states, Country , subdivision_nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prodotto Agroalimentare Tradizionale
''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. It lists only products that do not qualify for pan-European approval, and as such PAT is only applicable within Italy. The denomination is attributed by each regional government, in collaboration with the Ministry of Agricultural, Food and Forestry Policies. In 2019 a total of 5128 products carried PAT certification; the region with the largest number of approved products was Campania, with 531. Classification PAT products are classified in ten categories: drinks; meats; condiments; cheeses; oils and fats; vegetables and vegetable products; pasta, bread and patisserie; delicatessen; fish and seafood; and products of animal origin other than those above. See also * List of Italian produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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