3145 - Vaduz - Pasta vom Schützengarten (cropped)

Liechtensteiner cuisine is the cuisine of

Liechtenstein Liechtenstein (), officially the Principality of Liechtenstein (german: link=no, Fürstentum Liechtenstein), is a German-speaking microstate located in the Alps between Austria and Switzerland. Liechtenstein is a semi-constitutional monarchy ...

. The cuisine is diverse and has been influenced by the

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

of nearby countries, particularly

Switzerland ). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...

and

Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...

, and is also influenced by Central European cuisine."Cuisine of Liechtenstein."Gowealthy.com
. Accessed July 30, 2011. Cheeses and soups are integral parts of Liechtensteiner cuisine. Milk products are also commonplace in the country's cuisine, due to an expansive dairy industry. Common vegetables include greens, potatoes and cabbage. Widely consumed meats include beef, chicken and pork. The consumption of three meals a day is commonplace, and meals are often formal.

Common foods and dishes

* Asparagus is frequently used * Bread * Hafalaab a

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

with ham or

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

and

cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s * Kasknopfl small dumplings topped with cheese or

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s"Liechtenstein Cuisine."Europe-today.com
Accessed July 30, 2011. *

Liver The liver is a major Organ (anatomy), organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of proteins and biochemicals necessary for ...

Muesli Muesli ( ) is a cold breakfast dish, the primary ingredient of which is rolled oats, which is set to soak overnight and eaten the next morning. Most often, additional ingredients such as grains, nuts, seeds, and fresh or dried fruits, are added, ...

uncooked

rolled oats Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being ''rolled'' into flat flakes under heavy rollers and then stabilized by being lightly t ...

, fruit and nuts that have been soaked in water or juice *

Pastries Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ma ...

* Ribel a

grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...

* Rösti a dish prepared with coarsely grated potato that is fried. It may include regional variations that utilize additional ingredients *

Sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...

es * Saukerkas a

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

produced in Liechtenstein * Schnitzel a breaded cutlet dish made with boneless meat thinned with a mallet. * Smoked meats * Torkarebl a

porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

dish that resembles dumplings * Wurst smoked sausages *

Yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...

Common beverages

* Beer * Cocoa * Coffee * Milk consumed as a beverage by many Liechtensteiners * Wine

References

External links

European cuisine Liechtenstein culture {{Liechtenstein-stub

Common foods and dishes

Common beverages

See also

References

Further reading

External links