Traditional foodstuffs in Austria
The Register of Traditional Austrian Food describes the Traditional Knowledge inherent in foods anchored in Austria for at least 3 generations.
The entries are generated by the Ministry of Agriculture, Forestry, Environment and Water Management in cooperation with “Kuratorium Kulinarisches Erbe Österreich” (Committee for the Preservation of the Culinary Heritage of Austria).
Austria is famous for its traditional acid cured cheese and fat cheese which have been processed for centuries, notably in alpine regions.
Domestic and often endangered breeds deliver beef, veal, pork, lamb and poultry meat of outstanding quality for traditional meat dishes.
Carps and salmonids from domestic lakes and ponds have enriched the Austrian cuisine since the Middle Ages.
Rare fruit varieties and regional phenotypes are the basis of famous traditional fruit juices and fruit wines.
The traditional cultivation of field crops contributes to the preservation of the natural landscape of many Austrian regions.
Vegetables and other special crops are essential parts of the traditional Austrian cuisine.
Traditional plant oils are famous for flavouring and refining many Austrian dishes.
Domestic honey breeds do not only deliver honey of outstanding quality but are indispensable for the pollination of flowers and fruit trees.
The famous Austrian wines, fruit wines and spirits are the result of traditional knowledge on wine making and distilling transmitted over numerous generations.
The Austrian cuisine is strongly influenced by the cuisine of the Austro-Hungarian Empire. Among the most popular dishes in Austria are meat dishes, cakes and pastries.