The food looks so yummy and the stamps are awesome!
Over the hundreds of years of Austria's existence, a unique tradition of Austrian Cuisine has emerged. Its traditional and well-known recipes attract millions of tourists each year. Austria's rich Cuisine is a result of its history as a multi-national empire, where all kinds of different cultures contributed their very own nuances.The Habsburg Empire stretched from the borders of Imperial Russia to the Adriatic and consisted of more than a dozen nationalities with over 51 million people speaking sixteen different languages. Within the last seven centuries, the cosmopolitan Habsburg rule extended over Switzerland, Alsace, Burgundy, Spain, Holland, Bohemia, Moravia, Slovakia, Poland, Hungary, Croatia, Slovenia and Italy. All of the above have influenced Austria's cuisine in their own way.
Many a recipes and ingredients have been washed ashore by Austria's melting pot of pan-european cooking by accident or as a coincidence or war.
Apart from the foreign influences on Austrian cuisine, every Austrian features their own local dishes: Frittatensuppe (crêpe soup) comes from Styria, Speckknödel (bacon dumplings) from Tyrol; and Salzburg, Mozart’s home, has contributed the so-called Salzburger Nockerln, a sweet soufflé made from egg whites.
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