Kochkurs - "Krapfen, Nocken und Sturdel"

"Dumplings, Noodles, and Strudel - Filled, Twisted, and Rolled"
Course Info: The alpine cuisine would be hard to imagine without its variety of dough dishes. From simple noodles to filled dumplings and the delicate strudel dough, numerous specialties have developed over centuries that are still among the most popular dishes in the alpine region today. Behind each of these dishes are artisanal skills passed down from generation to generation. In this cooking class, we will focus on the different types of dough and processing techniques that are characteristic of many regional classics. Together, we will learn how to fill, twist, and roll various types of dough and prepare dishes from different regions of the alpine area. The menu includes baked hen dumplings in strudel dough, asparagus ravioli, Pinzgau cheese noodles, cheese dumplings with roasted onions, Lungau hare ears, and South Tyrolean schlüpfen dumplings. The program is complemented by farmer's dumplings, Wipptal blueberry dumplings, and a classic milk cream strudel. You will learn what is important in the preparation of the various doughs and how an astonishing variety of dishes can be developed from a few basic ingredients. Many of the presented techniques form the basis for numerous other recipes and open up new possibilities for your own kitchen. The course begins at 2:00 p.m. Cooking together will take place until about 6:00 p.m., after which we will enjoy the prepared dishes course by course in a cozy setting. A course for anyone who wants to discover the diversity of alpine dough cuisine and learn traditional craft techniques around dumplings, noodles, and strudel.

Price: EUR € 155.00 / participant incl. VAT.
Minimum number of participants 5 persons.
Drinks are not included in the course price.