Liechtensteiner Cuisine

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Overview of Liechtensteiner Cuisine History
The Principality of Liechtenstein is situated in Central Europe between Switzerland in the west and Austria in the east. Liechtensteiner cuisine is influenced by its neighbors' cuisines, tha large variety of cheese dishes and the main ingredients of a local dish is cheese, meat and vegetables. As for meat people from Liechtensteiner prefer pork butt and pork products such as smoked bacon or ham and schnitzels. There are numerous Liechtensteiner recipes adapted after French cuisine which require special ingredients such as cinnamon, vanilla, tomatoes, green beans, béchamel and velout. There is also a large variety of fruits and vegetables used in Liechtenstein like tomatoes, potatoes, onions, muff cabbage, garlic, olives, pears, and apples.

Cuisines of Liechtenstein


Traditional Liechtensteiner meals include cheese, meat, wiskey, and bread. A main source of diet is Rebi made with cornmeal or a mixture of half cornmeal and half semolina and usually served with the main dish. Because French influences were very well adapted in Liechtensteiner cuisine cheese remained an important ingredient mostly if it’s cooked after local recipes as Saukerkas, a local cheese. Other original dishes include Hafalaab, a dish made from wheat flour and cornmeal dumplings, with smoked Bacon or Ham in a broth. As well schnitzels, smoked Pork and sauerkraut stews; cheese, meat, vegetable fondues, as asparagus which is one of the most popular vegetable, and a number of delicious deserts such as fruit-filled pancakes, rich pastries and cakes are some of the delicious Liechtensteiner recipes which make its cuisine very interesting and very tasty. Although there are numerous recipes adapted after main central European cuisine, Liechtensteiner cuisine is seems to be original and mouth watering.

Special Equipment for Liechtensteiner Cooking
Ranging from cake pans, can openers, colanders, egg rings, poachers and holders, food dishers and portioners, food pans and food containers to other kitchen utensils, such as food scales, food scoops and fryer baskets and accessories, the Liechtensteiner cuisine needs a diverse cooking equipment set in order to produce the most sophisticated Liechtensteiner dishes. You should consider insulated food carriers if you are transporting the food and a full set of kitchen linens and uniforms if you wish to look like a pro. Here are a few other items that will come handy while cooking Liechtensteiner food: juicers, kitchen knives, kitchen slicers, kitchen thermometers, measuring cups and measuring spoons, miscellaneous utensils, mixing bowls and skimmers and strainers. Essential utensils like serving spoons, spatulas, forks, turners, scrapers and tongs should also be part of your cooking "arsenal".

Liechtensteiner Food Traditions and Festivals
The Principality of Liechtenstein national day is on the fifteenth of August when it is honored the Royal family and the Assumption Day as well. Other public holidays include New Year’s Day, Saint Joseph’s Day, Good Friday, Easter, Labor Day, Ascension, Corpus Christi, Nativity of Mary, All Saint’s Day, Immaculate Conception, Christmas Day and Saint Stephan’s Day. On the national holidays people gather around and serve traditional dishes and drinks. The most common dishes served on national celebrations are Spatzi, Alperrosti or Asparugus Canapes appetizer.

People in Liechtensteiner Food

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There are many chefs who creatively use the basic ingredients and cooking method for traditional Liechtensteiner dishes and create original and delicious food variations. Liechtensteiner chefs are passionate about their traditional dishes and they enjoy presenting them to foreigners who have never tasted them before. Whether they are cooking dishes that go back in time for centuries or brand new, modern dishes, Liechtensteiner chefs take pride in what they do, and this is readily noticeable in the unforgettable taste of their cooking.