Lesachtal corn and watermills in Maria Luggau in the Lesachtal valley

Workshop in the Almwellness-Resort Tuffbad

Lesachtal natural sourdough bread – baked using grain and natural sourdough.

Lesachtal mountain herbs – harvesting and cooking with the spiced mountain herbs.

From organic hay milk to cheese – making butter and cheese with a mountain farmer.

Traditional honey production by the beekeepers of the Lesachtal valley

Traditional cultivation and use in the Lesachtal valley.

Celebrated Slow Food indulgence with grocer and Slow Food pioneer Ertl in Kötschach-Mauthen

Baking corn baguettes and bread rolls with a baker.

Cooking with Slow Food chefs Sissy and Stefanie Sonnleitner in Kötschach-Mauthen.

Visiting the Loncium brewers in Kötschach-Mauthen

From the corn field to polenta: harvesting and processing at the Brandstätter farm

Making butter at the traditional Bischofalm in the Carnic Alps

Make your own Carinthian pasta at the Slow Food guesthouse in St. Daniel

Delicious tasty treats for the nose and palate served up at the Biohotel in St. Daniel.

Making cheese with raw milk at the Zankls in St. Daniel

From the pollen to the purest natural product: out and about with a beekeeper.

Watch the farmer at work making her ice-cream

Understanding potatoes – a wide range of flavours derived from potatoes

Curing the delicious ‘Weinspeck’ bacon at the Lerchenhof farm in Hermagor

Simple creations to make at home

Preparing the original Carinthian ‘Frigga’ egg dish at the Nassfeld-Alm

Boiling and pickling with the ‘green award-winning chef’ in Hermagor

Cookery courses for children by Lake Weissensee

Geheimnisse des langsamen Genießens und Entdecken der Schönheit der stillen Landschaft