Rotariu Razvan, chef at the St. Peter Stiftskulinarium in Salzburg, explains to food journalist Angela Berg that the most important thing in preparing Salzburger Nockerln is a stable mass of beaten egg whites and sugar. Salzburg, Austria
RFID:Image ID:2R4ENT2
Image details
Contributor:
Georg Berg / Alamy Stock PhotoImage ID:
2R4ENT2File size:
140 MB (8.5 MB Compressed download)Releases:
Model - no | Property - noDo I need a release?Dimensions:
8566 x 5713 px | 72.5 x 48.4 cm | 28.6 x 19 inches | 300dpiDate taken:
23 May 2023Location:
Petersfriedhof, Salzburg, Salzburg, Austria