Destination: Principality of Liechtenstein
Where: Central Europe, landlocked by Austria and Switzerland
Snapshot: This tiny (160 sq kilometres) country is situated entirely in the Alps. Skiing and snowboarding prevail in winter; cycling, hiking, mountain biking in summer. Liechtenstein is the supermodel of Europe–rich and beautiful! And, the lowest crime rate. With no active military, the whole country’s police force has less than 100 officers.
Time for dinner!
Liechtenstein cuisine is similar to that of neighbouring countries, with Swiss, Austrian and German influences. Cheeses and other dairy, pork and beef, pastries, grains and vegetables. Large dairy industry (moo!), agricultural resources.
Specialties: Hafalaab (soup w/bacon), Kasknopful (little dumplings), muesli, roesti, schnitzel
Drink up! Winemakers since pre-Christian days, Liechtenstein has over 100 winemakers (that’s a lot, isn’t it?) Beer and milk also widely consumed.
Ribei (Semolina dessert)
1 1/2 cup milk
1 cup water
1 tablespoon salt
3 cup semolina
1 tablespoon canola oil
3 tablespoons butter
sugar, to garnish
In a heavy bottomed pan over medium heat, add milk, water, and salt and bring to a boil. Add semolina. Remove from heat, cover, and allow to stand for 3 hours.
Heat oil in a frying pan, add semolina and heat. Once semolina is heated, being adding butter gradually and continue cooking over medium heat for 20 minutes, stirring frequently. Golden brown crumbs will form, at this point, you’re done!
Garnish with sugar, serve with fruit.
For a tiny country, Liechtenstein has tons to see and do. Read more here.