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Pasta, flour and salt—basics in the Austrian kitchen
Pasta is of course not typical Austrian—but Austrians like to serve noodles to many traditional dishes. There are special forms such as little squares (Fleckerl), little horns (Hörnchen) or the ‘ordinary’ noodles. Salt is inevitable in the Austrian kitchen as well as flour.
Bad Ischler, Recheis or Fini’s Feinstes—all top producers which are presented in this category. You will be surprised which specialties you’ll find in here.
Recheis stands for best Austrian Pasta—only best wheat, eggs from lucky hens and Tyrolean mountain water are used for production. Spatzle, noodles of all kinds—everyone will find just the right noodle for her or him in here.
Quality flour is most important for Austrian quality. Wheat flour, rye flour or spelt flour … only with the right flour the dish will be just as good as at mother’s or grandmother’s home. Use it for baking or for making Wiener Schnitzel—Austrian flour will be the answer to your prayers.
Salt is said to be the spice of life. The Bad Ischler salts convince with outstanding creations: Mozzarella salt, garlic salt, rose salt, wild garlic salt, horseradish salt … the list could be continued endlessly. Important for the producers is the naturalness of the products so the customer is guaranteed to receive only the best Austrian salts.