Celebrate Mozart’s Birthday with Pork Schnitzel and Spaetzle

By F&W Editors Posted January 27, 2016

Today would have been Wolfgang Amadeus Mozart’s 260th birthday and were he somehow to be alive to see it, he would surely celebrate with a massive meal.

Though Mozart was consumed with composing from a very early age, the musical prodigy always made time for food. Letters to his wife reveal his love for pork cutlets (which may have been responsible for his death by trichinosis), sturgeon, carbonnade (a Flemish beef-and-beer stew) and capon (large, neutered rooster), which he ate for breakfast. Toast Wolfie and his genius by preparing one of his favorite dishes for dinner—just make sure you get your pork from a reliable source.

Smoked Sturgeon with Caviar and Everything Bagel Crumbs 

Food & Wine:

This spectacular appetizer features smoked sturgeon, hackleback caviar and rye crackers.

Pork Schnitzel with Warm Potato Salad

Food & Wine:

Tender, thin, fried pork cutlets are particularly great with a glass (or two or three, if you want to drink like Mozart) of Grüner Veltliner.

Fresh Cheese Spaetzle

Food & Wine:

This Americanized take on spaetzle is made with small-curd cottage cheese instead of the traditional quark.

Carbonnade à la Flamande

Food & Wine:

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer.

Capons with Garlic Gravy

Food & Wine:

Mozart used to eat an entire half capon for breakfast, but we recommend sharing this juicy bird with more than one other person.


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