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The Wachau and its apricot simply belong together, apricot trees characterize the landscape of this enchanting region everywhere !
The dedicated journalist Mella Waldstein and Wachau photographer Gregor Semrad trace the versatility of the fruit.
In the cultural-historical part of the book, one learns everything from the origin and cultivation of the apricot, apricot varieties, their processing, to the festivals that are entirely dedicated to the apricot: Blossom Sunday and Marillenkirtag.
In addition, the volume Wachauer Marille contains many recipes, including creations of well-known Wachau restaurateurs, which can be easily recreated. In addition to the sweet classics such as apricot dumplings, apricot cake, apricot pastries, apricot fleck or pastries with apricots, there are also hearty dishes made from the Wachau fruit: Apricot paprika roaster with smoked meat dumplings, dried apricots as a spicy garnish for oriental rice meat, apricot avocado pesto with char carpaccio or apricot mustard complement the classics.