Baking and cooking school

K.u.K. - Imperial and royal dumpling cuisine

with Studio Erba - Suzanne Bernhard and Philipp Kolmann

Diversity & simplicity:

In this course, Suzanne and Philipp from Studio Erba invite you to cook a variety of old and newly interpreted Habsburg recipes

Abundance and scarcity:

The wealthy and rich used the best and most valuable ingredients, e.g. white flour and cream, while the simple, rural population used leftovers and by-products such as stale bread and whey for dumplings and soups.

In this workshop, we will look at what nature has to offer throughout the seasons and think together about how we can use and reuse the ingredients we have bought, picked wild or collected from our cellars and cupboards.

We learn to make various steamed and boiled dumplings, both sweet and savory.

On the menu:

- Clear broth (veggie and beef)

- Bread dumplings made from sourdough bread and herbs

- Germknödel / Dampfnudel with sweet filling

This course is not suitable for vegan diets.
Vegetarians, please indicate this when registering. 

All dates