Rosa Lanner has been known as the master baker of the original Lesachtal farmhouse bread for more than 30 years. With its inimitable mixture of fine natural sourdough, grains and water, baked according to an age-old recipe, the bread has now been awarded UNESCO World Heritage status. True her mother's motto: "Nobody can take away what you can do", the senior chef of the Alpenhotel "Zum Wanderniki" shows her Slow Food Travel guests everything they need to know about the fine art of baking bread. Quite traditionally, with self-prepared sourdough and wheat as well as rye flour. And you also have to learn how to knead the bread properly. The crusty, fragrant loaves that come out of the oven are just as fresh as the fledgling bakers who get to take "their" breads with them, just like the bread flour along with the recipe for baking and practising at home.

Nikolaus Lanner, Rosa's son and host at the Alpenhotel "Zum Wanderniki" can still remember well how his father used to work the corn field himself 30 years ago. The threshing machines are still there, too. But the first young local farmers are already starting to cultivate grain again, and if the current Slow Food zeitgeist can fuel this development even further, then things are looking really good for the preservation of this traditional craft.