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Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moons in Italian).
The dough is typically made from wheat and buckwheat flour, semolina, eggs, and olive oil. The pasta is stuffed with various ingredients, just like ravioli. Common fillings include ingredients such as cheese, mushrooms, potatoes, meat, or spinach.
Mezzelune are often served with sauces such as pesto and paired with seafood, sausages (salsiccia), or fresh vegetables such as cherry tomatoes.
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Kasnocken is a savory dish made by coating small dumplings with melted cheese and caramelized onions. The dish is said to originate from Austria’s Pinzgau region (congruent with the Zell am See district), and in line with the place of origin, the cheese used when preparing the dish is the Pinzgauer Bierkäse, characterized by its strong odor and mild flavors.
Since this is one hearty meal, a shot of schnapps is traditionally taken afterwards for improving digestion.
MOST ICONIC Kasnocken
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Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper.
Käseknödeln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.
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Germknödel is a famous Austrian steamed yeast dumpling. It consists of soft dough which is filled with rum-spiced plum jam. Before serving, the dumpling is generously doused with melted butter or vanilla-based sauce and sprinkled with a considerable amount of poppy seeds.
Believed to have originated in the eastern or southern parts of Austria, this unique dessert is nowadays associated with the famous Austrian ski resorts, where it has become an irreplaceable winter staple. Even though germknödel is nowadays consumed as a dessert, this was not the case when it first appeared in Austrian cuisine.
MOST ICONIC Germknödel
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Wachauer marillenknödel is a classic Austrian dish consisting of a depitted Wachau apricot that is encased in a light dough which is then shaped into a dumpling, cooked, and rolled in breadcrumbs that have been fried in butter. The dough can be made either with soft cheese or potatoes, while the breadcrumbs are often seasoned with powdered cinnamon.
Although the delectable Wachau apricot dumplings are served generously dusted with icing sugar, some might think that they are served as a dessert, but the dumplings are traditionally consumed as a main dish.
MOST ICONIC Wachauer Marillenknödel
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Túrógombóc (or topfenknödel in German) are traditional Hungarian and Austrian dumplings of Bohemian origin that are made with fresh cottage cheese (túró cheese in Hungary), semolina, and eggs.
The shaped dumplings are cooked and then coated in fried breadcrumbs which can be seasoned with cinnamon and vanilla. The key is to use as little semolina as possible to make the dumplings airy and light. Túrógombóc are usually served with sweetened sour cream, sweet sauces, and fruits.
MOST ICONIC Topfenknödel
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Kaspressknödeln are Austrian cheese dumplings originating from Tyrol. Although people refer to them as dumplings, they are actually not cooked in water, but fried in a pan, and they also don't have the typical shape of a ball – the mixture is formed into patties instead.
The dumplings are made with a combination of bread cubes, grated mountain cheese, butter, milk, onions, eggs, seasonings, and fresh herbs such as chives and parsley. Once prepared, kaspressknödeln are fried in butter until golden brown on both sides.
MOST ICONIC Kaspressknödel
Tris di canederli or Knödel Trio is a Tyrolean dish that features a trio of canederli, which are bread dumplings popular in the northern regions of Italy and southern Austria.
Canederli are made from a mixture of stale bread soaked in milk, eggs, and typically combined with ingredients like speck (a regional type of smoked ham), cheese, spinach or beet. The mixture is then shaped into dumplings and boiled in broth or water.
Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, preferably parmesan.
After they have been boiled, the dumplings are traditionally drizzled with melted butter and sprinkled with grated cheese.
MOST ICONIC Spinatknödel
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Kasnudeln or Carinthian noodles consist of a simple dough that’s filled with a stuffing of either cheese, potatoes, or both. The noodles are sealed by either crimping or pressing the dough together on both sides. The oldest known recipe dates back to 1753, but the dish is not strictly Austrian, as there are numerous varieties of Kasnudeln present along the southern borders of Carinthia.
Once the noodles have been boiled, they are often drizzled with butter or sprinkled with fried bacon pieces and served warm.
MOST ICONIC Kärntner Kasnudeln
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