Kochkurs - Alpenkulinarik

"Salzburg, five districts, six culinary regions"
Course info: The region of Salzburg combines various cultural landscapes and culinary traditions in a relatively small area. The Flachgau, with its lake district, has been shaped by Bavaria and the Salzkammergut, while the Tennengau represents the transition from the foothills of the Alps to the mountainous world of Salzburg. The Pongau is regarded as the heart of the Salzburg Alps, the Pinzgau still shows numerous influences from the neighboring Tyrol, and the Lungau has developed its own distinct cuisine over the years, closely connected to sheep farming. The five districts are complemented by the state capital, Salzburg, which has developed its own culinary tradition over centuries as the residence city of the Prince-Archbishops. In this cooking course, we embark on a journey through the six culinary regions of Salzburg. From the Flachgau, we prepare a fish soup with hops, and from the Tennengau, a beer curd casserole. The Pongau is represented by its meat dumplings, while we bring knotted dumplings to the table from the Pinzgau. From the Lungau comes the traditional roast sheep with roasted Eachtling, a potato variety typical of the region. The sweet conclusion is the Salzburg Nockerl, probably the most famous dessert of the state capital. Alongside the individual recipes, you will learn interesting facts about the origins of the dishes, regional specialties, and the historical connections of Salzburg's food culture. Thus, a cooking course emerges that connects culinary art, regional history, and traditional cooking techniques. The course starts at 2:00 p.m. Together we will cook until about 6:00 p.m., after which we will enjoy the prepared specialties in a cozy gathering. A course for everyone who wants to get to know the region of Salzburg and its culinary traditions better.

Price: EUR € 160.00 / participant incl. VAT.
Minimum number of participants 5 people.
Drinks are not included in the course price.