Liechtensteiner cuisine is the cuisine of Liechtenstein. The cuisine is diverse and has been influenced by the cuisine of nearby countries, particularly Switzerland and Austria, and is also influenced by Central European cuisine. 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.
The cuisine of Liechtenstein, along with Uzbek cuisine, are the only two cuisines from doubly-landlocked countries.
Common foods and dishes
Asparagus is frequently used
Bread
Hafalaab – a soup with ham or bacon and cornmeal dumplings
Kasknopfl – small dumplings topped with cheese or onions
Liver
Muesli – uncooked rolled oats, fruit and nuts that have been soaked in water or juice
Pastries
Ribel – a grain
Rösti – a dish prepared with coarsely grated potato that is fried. It may include regional variations that utilize additional ingredients
Sandwiches
Saukerkas – a cheese produced in Liechtenstein
Schnitzel – a breaded cutlet dish made with boneless meat thinned with a mallet.
Smoked meats
Torkarebl – a porridge dish that resembles dumplings
Wurst – smoked sausages
Yogurt
Common beverages
Beer
Cocoa
Coffee
Milk – consumed as a beverage by many Liechtensteiners
Wine
See also
Liechtenstein wine
References
Further reading
Nelson, Kay Shaw (2004). Cuisines of the Alps. Hippocrene Books. ISBN 0781810582. Retrieved January 31, 2013. – Includes information about Liechtensteiner cuisine
External links
Media related to Liechtenstein cuisine at Wikimedia Commons