With its Slow Food initiative, Carinthia is following a new path of sustainability and conscious enjoyment. The use of seasonal, regional ingredients lies at the core, as does the production and refinement of homemade products.
What began as the world’s first Slow Food Travel Destination in Gailtal and Lesachtal is slowly being embraced by the entire country. Rediscovering old recipes, creating culinary treasures in harmony with nature, producing sustainable products and sitting down to enjoy them together - Slow Food Carinthia is allowing couscious enjoyment to flourish in every valley, village and tavern.
Sincere hosts are happy to share the names of their favourite local manufacturers with you, pass on their knowledge of where the best products come from, and allow you a look into the kitchen. Here you will find fish straight from the Carinthian lakes, fresh milk from the farmer next door, tasty alpine cheese, fragrant bacon and vegetables from the surrounding area.
Slow Food Carinthia is a union of commited partners, passoniate about promoting healthy, mindful food.
Experience what Slow Food Travel is all about in Gailtal and Lesachtal, where old traditions and genuine craftmanship are held high. Special experiences and Slow Food trips allow a look over the shoulder: baking bread, producing cheese, making traditional “Kärntner Käsnudel“, sampling homemade ice-cream from a farm, brewing beer and being there when beekeepers harvest the golden honey.
The relationship between local producers and establishments can be witnessed every day in Central Carinthia. High-end manufacturers, fair-minded caterers, agricultural holdings, authentic craftsmen, dedicated winegrowers, beer brewers and creative refiners: a total of 45 businesses have come together to create Marktplatz Mittelkärnten – for those who love nature and love to indulge.
https://marktplatzmittelkärnten.at/
Carinthia is the first Austrian province in which ten master bakers have united as “The Bread Craftsmen“. They stand for really good bread, take time to produce it, use regional ingredients and bake bread the old way with natural sourdough.
Traditional village life is revived in so-called Slow Food Villages. Food producers such as bakers or butchers, and local farms or rustic inns where the products are refined, uphold the Slow Food philosophy. In Slow Food Schools and Nurseries, the value of regional produce is passed on to children and teens, who develop a healthy diet and understanding of where their food comes from.
