Viennese cuisine photo (44 Photos)

Meat dish of Viennese cuisine.

Type of sausages for cooking.

Unites various regional gastronomic traditions that have developed on the territory of modern Germany.

City cuisine of Vienna.

Often identified with Viennese cuisine, although the traditional culinary arts of Austria are reflected in a variety of regional variations due to the general history of the Austro-Hungarian Empire.

National cuisine of Switzerland.

A traditional British dish consisting of sausages and mashed potatoes.

This is a type of ribs cut from the lower part of the pig, specifically the belly and breastbone, behind the shoulder blade, and containing 11 to 13 long bones.

A confectionery product in the form of a roll of unleavened, thinly rolled and stretched dough with apple filling.

A dish of Austrian cuisine, roast beef with lard and mushrooms.

A cuisine that was widespread in England during the Victorian era.

A portion of lightly pounded meat, mostly veal or pork, thickly breaded in beaten egg and breadcrumbs, fried in a frying pan.

A sweet flour dish of Austrian and, in particular, Viennese cuisine.

A meat dish of Viennese cuisine, a culinary landmark of Vienna and Austria.