Laura de Grave travels through Austria in a series about its regional cuisine.

In this new series, Austrian cuisine is showcased in all its variety, from the Alpine landscapes to the vineyards of the east. Laura de Grave travels by electric motorcycle and meets artisans who work with passion for their products.

The series emphasizes that regional cuisine is the country's greatest attraction. From east to west, from Apfelstrudel to Tafelspitz, each federal state has its own specialties and culinary surprises, and the country's flavor owes its existence above all to its people.

In the episode dedicated to Salzburg, Alpine cuisine is highlighted for its dairy products, aromatic herbs, and fruits. Laura de Grave tries sheep's milk ice cream, gathers herbs to prepare traditional Fleischkrapfen (meatballs), and learns how to make simple blueberry pancakes.

In Carinthia, the journalist learns about the slow food culture, deeply rooted in this province, and fishes for trout using various methods. There, she also discovers the traditional Austrian version of ravioli, known as Kasnudeln.

Styria, known as the Green Heart of Austria, combines mountains with vineyard-covered hills and traditional wine taverns called Buschenschanks. Pumpkin seed oil, a national treasure, is produced there, and stuffed cabbage is a local specialty.

Lower Austria, home to the capital, is the country's wine capital and boasts numerous heurigen, or wine bars. Poppy seeds are used in local dishes like Mohnnudeln in this state.

Other episodes visit Tyrol, where Kaiserschmarrn is made and brandy is prepared using a special still, and Vorarlberg, the birthplace of cheeses like Sura Kees, used to make Käsespätzle. The series also travels to Upper Austria, with its forests and winding rivers, and Burgenland, with its mild climate ideal for vineyards.

The latest episode takes us through Vienna, which is made up of 23 districts, is home to about 1.9 million people and has more than 6,000 hospitality establishments.