{"id":155,"date":"2024-04-22T19:47:16","date_gmt":"2024-04-22T23:47:16","guid":{"rendered":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/?page_id=155"},"modified":"2024-04-22T20:42:34","modified_gmt":"2024-04-23T00:42:34","slug":"food","status":"publish","type":"page","link":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/food\/","title":{"rendered":"Food"},"content":{"rendered":"\n
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HUNGRY?<\/h6>\n\n\n\n

Food You’ll Love.<\/p>\n<\/div>\n\n\n\n

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Describing the food in Vienna, Austria, is like painting a picture of culinary excellence rooted in rich tradition and exquisite taste. Local cuisine depends very much on the region of Austria. However Vienna sort of puts it all together. There is also a lot of influence from neighboring countries: Hungary, Italy, Germany and Balkans.<\/p>\n\n\n\n

From the iconic Wiener Schnitzel, a golden, crispy masterpiece of breaded and fried veal or pork, to the hearty Goulash, a savory stew packed with tender meat and aromatic spices, to the every bite is a celebration of Austrian culinary heritage.<\/p>\n<\/div>\n\n\n\n

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Pictured is Goulash<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Pictured is Wiener Schnitzel<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Pictured is a restaurant called The Palmenhaus- Vienna\u2019s world-famous botanical hothouse (think Kew with a fancier roof), overlooking the stately Burggarten gardens, is home to an all-day brasserie<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From elegant fine dining establishments housed in historic palaces to cozy local eateries tucked away in charming neighborhoods, the city offers a diverse array of dining experiences. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Vienna’s Most Popular Dishes<\/h2>\n\n\n\n
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Wiener Schnitzel<\/h3>\n\n\n\n
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A cutlet of veal<\/strong> pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden<\/strong>. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria<\/strong>.<\/p>\n<\/div>\n\n\n\n

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Austrian Goulash<\/h3>\n\n\n\n
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Traditionally made with beef<\/strong>. Tomato paste and sweet ground paprika are then added for better color. The typical taste of the dish is completed by goulash seasoning, which consists of dried marjoram, crushed caraway, and grated lemon zest.<\/p>\n<\/div>\n\n\n\n

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Apfelstrudel (Apple Strudel)<\/h3>\n\n\n\n
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Apple strudel consists of an unleavened, elastic pastry dough with an apple filling inside<\/strong>. The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples) sugar, cinnamon, and bread crumbs. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Kasespatzle<\/h3>\n\n\n\n
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A tasty homemade pasta tossed with onion <\/strong>and Emmentaler cheese<\/strong>. Basically a German version of Mac and Cheese!<\/p>\n<\/div>\n\n\n\n

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Kasekrainer<\/h3>\n\n\n\n
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Smoked Pork and Beef sausage filled with chunks of Swiss cheese that melt when cooked.<\/p>\n<\/div>\n\n\n\n

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Sachertorte<\/h3>\n\n\n\n
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Sachertorte is effectively an Austrian chocolate cake with apricot jam<\/strong>. Imagine a rich and moist chocolate sponge with warm undertones, covered in a buttery ganache that has just the right amount of soft bite to it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

HUNGRY? Food You’ll Love. Describing the food in Vienna, Austria, is like painting a picture of culinary excellence rooted in rich tradition and exquisite taste. Local cuisine depends very much on the region of Austria. However Vienna sort of puts it all together. There is also a lot of influence from neighboring countries: Hungary, Italy, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-155","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/pages\/155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/comments?post=155"}],"version-history":[{"count":12,"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/pages\/155\/revisions"}],"predecessor-version":[{"id":181,"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/pages\/155\/revisions\/181"}],"wp:attachment":[{"href":"https:\/\/juliettevale.com\/nmc\/web\/project-three\/content\/wp-json\/wp\/v2\/media?parent=155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}