Enjoy Lower Austria – the taste of the regions

Enjoy Lower Austria. It is best to do that on a culinary journey of discovery through the regions of the country. Because Lower Austria has many culinary treasures to offer. From hops in the Waldviertel, which gives the beer its aroma, or the slightly sour Schofkas in the Mostviertel, which is only available in its form as a role in Austria in the Mostviertel, to the pumpkin, which is now at home in the Weinviertel kitchen. In a repetition of the “Experience Austria” from March 2024 from the ORF Landesstudio Lower Austria (design: Birgit Brunner, camera: Philipp Wied), these culinary peculiarities of Lower Austria are shown and make you want to taste the regions. Typical dishes such as pheasant breasts are served in the bacon coat or foam soup with sheep’s cheese tea.

It is the climate, the love of the product or the tradition that help to find typical culinary treasures in the regions of Lower Austria. In the thermal region, for example, ornamental finders and red -dollar rarities are in Austria. These types of white wine find the perfect climate only around Gumpoldskirchen. Not only the wine, but also the apricot plays a leading role in the Wachau. It is only through the rapid processing of the tire, sweet apricot that arises apricot jam, which, as in the past, tastes of grandma. In the Waldviertel, carp breeding has a long tradition – in October the ponds are exuberant and fished out. But the carp are also brought out of the pond in summer. The fish are allowed to grow and taste particularly good. And so in the Waldviertel there are now carp dishes on the menu all year round, such as the carp fillet in the beer sow with root vegetables.

On its culinary journey, the film from the ORF Landesstudio Lower Austria not only shows how hops or pumpkin are harvested, but also visits inns in Lower Austria, which conjure up typical dishes from the regional specialties and sometimes arouse childhood memories.

Editor: Mag. Sabine Daxberger-Edenhofer