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Austria is best known for it's joy that winter brings: - the pride of the ski slopes of resorts and, in the cities, the Christmas markets with all its color eagerly mark the season specifically dedicated to children. When the snow melts, the mountains, lakes and golf courses become a paradise for nature lovers, while cities come alive with festivals. One of the manifestations of the culture is the gastronomy which, in the case of Austria, it results from the agitated history in which Romans, Germans, Slavs, Hungarians, Serbs, etc took part. From culinary inherited from these people stands out: spicy meatballs known as Vapcici, a consistent bean soup also spicy, coming from Serbia, Sauerkraut, the already internationalized goulach. From typical austrian dishes take part tafelspitz that is boiled veal, the wienerschitzel similar to a breaded escalope of veal, served with potato salad or cucumber, wienerbacklhendl, cooked as the previous one, but with chicken, theschinkenfleckerl, stew of smoked-ham cut into strips, the scheweinsbraten, roast pork. The accompaniments often, radishes with a spicy onion based sauce schittlauchsauce . Typical are also Knödel , puddings ot liver and of bacon strips, accompanying the soup and meat. The Austrians accompany meals with their fine wines, among sweet, mild acidity and the noble sparkling wine, produced on lands of the Danube in the regions of Wachau, Kremstal, Traisental, Kamptal, Weinviertel and Wagram.