How good SalzburgerLand tastes

Johanna Rauch makes the best Pinzgau apple rings – at least that is what the guests of her events at the Haflingerhütte in Bramberg claim.

Baking bread and pastries in your own kitchen is “in” again. What tips and tricks are behind the mystery of baking bread?

The senses are heightened on the mountain hut and nothing tastes as good as right there. Regional, seasonal and usually hearty culinary delights on the mountain pastures of SalzburgerLand delight the taste buds. Filled ‘Bladln’ dumplings, sweet doughnuts, ‘Kasnockn’ traditional cheese gnocchi or a typical Salzburg ‘Brettljause’ lunch with a mixed meat platter is incentive enough to speed up the hike to the top.

Cooking with Herbs is a rich tradition in SalzburgerLand, with many classic recipes such as the 'Nine Herb Soup' still being enjoyed today.

Bauernherbst is a time when regional and farm products are especially enjoyed. There are numerous cookery classes where the farmer’s pass on recipes which have be handed down from generation to generation. Lungauer Schnapssuppe, Flachgauer Bockbeidei, Pongauer Goaskasreindl, Pinzgauer Kasnockn and Tennengauer Almochsengulasch are all specialities that are served during harvest festival time.

Cook this typical Pinzgau food: Pinzgau Potatoes or "Freitagnidei" are a favourite dish from Mama's cuisine.