Fotoeins Fotografie

E63 V30 (Wiener Küche)

I enjoy regional variations, especially when it comes to language. Within Germany alone, there are different words for the humble bread roll. That aside, and assuming broadly terms applicable to an entire nation, I have to relearn names for some fruits and vegetables, going from Germany to Austria. Examples include:

apricot – Aprikose 🇩🇪 – Marille 🇦🇹

cauliflower – Blumenkohl 🇩🇪 – Karfiol 🇦🇹

eggplant – Aubergine 🇩🇪 – Melanzani 🇦🇹

potato – Kartoffel 🇩🇪 – Erdapfel 🇦🇹

tomato – Tomate 🇩🇪 – Paradeiser 🇦🇹

A couple of days ago, I reacquainted myself with the humble chanterelle mushroom, which I had learned years ago in Heidelberg to enjoy anew as “Pfifferling”. Here in Vienna, I’ve seen in the last couple of weeks “Eierschwammerl” at farmers’ markets and food shops, as well as restaurants proudly displaying their house-specials.

For early supper, I’m staying within the neighbourhood with a stop at Gastwirtschaft Steman for their traditional Vienna cuisine. One of their Wochengericht or weekly dishes is “Eierschwammerl a la Creme auf Bandnudeln” (chanterelles in cream over tagliatelle). I learn they get their chanterelles from Steiermark (Styria) in southern Austria. The dish is just about perfect in serving size, in the expected visual, and in overall texture and big taste for how few ingredients there are. My final judgement consists of 3 words: Y. U. M.

I made all photos above with an iPhone15 on 8 Jul 2024. I received no support from any external organization. This post composed with Jetpack for iOS appears on Fotoeins Fotografie at fotoeins DOT com.