Innsbruck Food specialties
Just like the majority of the Alpine dishes, Tyrolean dishes are also very rich, although simple. The so called “poor cuisine” corresponds to the needs typical of each zone and place.
In the Tyrol region all dishes are made of protein food, to sustain the organism against the cold winter days and the hard mountain life. For this reason, the main course is made of soup, which represented in the past the main meal.
To have a taste of the real and genuine Tyrolean cuisine, we suggest you to stop at one of the small and often family run restaurants of the city, where you will be invited to eat on wooden planks, sitting on engraved benches. Generally suffused lights or a fireplace are the only tools used to light up the rooms.
The visitor that enters one of these restaurants will be overwhelmed by the heat of the kitchen and the irresistible blend of soups, potatoes, meat and grappa.
Recipe – Apple strudel
- 300 g flour
- 150 g butter
- 150 g sugar
- 1 egg
- ½ dose of yeast
- Vanilla and lemon peel
- Mix up the ingredients
- Peel off about 1½ kg of apples
- cut them in slices
- add 100 g of sugar
- a little bit of rum
- 100 g of raisins
- lemon peel and a pinch of cinnamon
Roll out the phyllo sheet, lay it on a plate, spread with breadcrumbs and fill it in with the stuffed apples. Roll on the mixture, spread some egg all over it, then put it in the oven for about 40 minutes. Sprinkle some sugar on it.