2020, A, Eszter Hollósi, Arpak Bertalon, Gülsalem Dogan, Bernadette Fellner, Christian Grübler, Anne Hirschbeck, Thomas Hirschbeck, Mürsez Kalicek, Sabina Kus, Beatrix Wittl, Carola Wittl, Max Wittl, Norbert Wittl, Anita Lackenberger
It is a great art to stretch a strudel dough so thin that you can read a newspaper underneath. The fillings can be sweet or savory and consist of apples, nuts, poppy seeds, curd cheese or cheese, spinach, cabbage, onions and bacon. Anita Lackenberger leads through the cultural history of strudel dough - from today's Central Europe to the roots of strudel in the Orient.
Information about the event
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