The mills are clacking again

The treasure in the oven – baking bread in the Tuffbad Almwellness resort

Learn how to mix, knead, season and bake the bread

Learn about wild herbs and how to prepare a fine aromatic soup.

From organic hay milk to cheese – butter churning and cheesemaking together with the alpine farmwoman.

Blossoming dreams

Stop at Herwig Ertl’s Delicatessen

Catching wild fish and preparing from nose to tail for hobby chefs

Discover old traditions and new baker’s creations: Looking for temporary apprentice bakers.

So wird auf der Gundersheimer Bio-Alm Ziegen- und Kuhmilch verarbeitet

Only the best ingredients – cook regional treasures together with the Slow Food chefs Sissy and Stefanie Sonnleitner.

From grandma’s soup pot to creative craft beer

Follow the tracks of the selected white maize kernels – from working in the fields to polenta.

Churning butter on the alp: If you stir well, you will have the best butter on your bread.

Discover what’s inside the tasty Carinthian pasta and learn how to crimp perfectly.

Discover what’s inside the tasty Carinthian pasta and learn how to crimp perfectly.

Serving aroma for nose and palate – picking and cooking herbs with the herbalist.

Innovative young spirit combined with a wealth of experience – making cheese at the new cheese dairy with vaulted cellar

Take a look inside the fascinating world of bees – and sample the golden honey.

Cool refreshment from Lissi's farm

Harvesting and sampling potatoes fresh from the field

Cultural heritage of the Alps: Proper curing and smoking – demonstrated by the Gailtal Valley Bacon Master.

Sampling “green Koschtalan“ (finger food from the farm garden) Finger food and small culinary delights

Real Carinthian Frigga according to the recipe of host Hans Plattner

Summer in a jar – meeting point for the taste from the garden

Time for mini chefs

Das Gailtal und Lesachtal im Herbst erleben und verkosten