Salzkammergut - Refining Apfelschlangl pastry with Alpine salt | At our Neighbour's Table

The Salzkammergut is the area with the most lakes in Austria. It lies on the northern edge of the Alps and extends across the provinces of Styria, Upper Austria and Salzburg. 76 drinking-water-pure mountain lakes are nestled between Alpine peaks. Hidden deep in the mountains has been a precious treasure for millions of years - the mountain core salt.

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Since time immemorial, the salt of the Alps has refined the cuisine of the Salzkammergut. Freshly caught arctic chars are marinated in it and roasted on an open fire. Roast pork cooked in a bed of salt becomes particularly spicy and tender. And with a pinch of Alpine salt and lots of icing sugar, the Apfelschlangl rivals the apple strudel.

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The Alps were formed 250 million years ago. The salt from the seas was trapped under thick layers of rock. As in the Bronze Age, the natural salt is still mainly mined by hand. It is sold untreated, neither bleached nor refined, and therefore retains its grey-pink colour.

Alexander Köberl is a miner in the Altaussee salt mine, the miners' superior and confidant. They bring the pristine salt from the depths to the light of day. Every morning at 6.00 a.m. the men enter the tunnel. The further into the mountain it goes, the colder it gets. Inside the mountain it is only 7 degrees. The tunnels used in the Altaussee mine are 46 kilometres long in total, a widely ramified labyrinth in which any outsider would get lost.

Above ground, the sun shines on Altaussee. A climatic health resort in the Styrian part of the Salzkammergut. Alexander Köberl and his wife Brigitte have just moved into their newly built house, right next to Alexander's grandmother Traudl.

For a family outing, Brigitte and Traudl bake an Apfelschlangl.
This is an Austrian classic, but not an apple strudel, where the dough is stretched out paper-thin. With the Apfelschlangl, the filling is wrapped in a slightly thicker shortcrust pastry. Brigitte has been cooking wholefoods for years and therefore uses spelt flour for baking.

In the evening, Alexander and Brigitte prepare a salt roast with mushroom sauce and potato salad. Their daughter Marlene with her husband and three grandchildren come to visit. The roast pork is cooked on a bed of salt for about three hours at a low temperature. Ideal - because once the roast is in the oven, there is enough time to prepare the rest of the dinner in peace.

Once a year, Alexander and Brigitte Köberl invite you to the so-called "Lechpartie". It has taken place for hundreds of years on Lake Altaussee and Lake Grundlsee. Family and friends meet in a fishing hut directly on the lake, eat, drink and make music together. Traditionally, a fishing barge is used to sail across the lake. Lech comes from spawning. The "fishermen's harvest festival" is celebrated at spawning time. Freshly caught chars are marinated in Alpine salt and roasted on an open fire in the hut.

At our Neighbour's Table - Salzkammergut | Season 2020 - Episode 244
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