Part 6/8:
Curiosity led us to a traditional apple strudel-making class, held in a 600-year-old cavern. Excitement bubbled as we prepared for the culinary adventure. Guided through the process, we combined sliced apples, raisins, sugar, and a healthy dash of cinnamon to make the delicious filling.
The dough-making technique was particularly fun—lessons on stretching it thin enough to read a newspaper underneath added an element of friendly competition. The class was not only informative but also a memorable experience, bridging history with gastronomy.