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In Carinthia, the Lesach, Gail, and Gitsch valleys, along with Lake Weissensee, have become the world’s first Slow Food Travel Destination. Or rather, they have been made so, because this flagship project rests in the hands of the food artisans and producers who have always lived the Slow Food philosophy in this tranquil, almost quiet border region in southern Austria. And in the spirit of this slow enjoyment, they are happy to let visitors look over their shoulders as they practice their craft and pass on their knowledge.
At the Alpine-Adriatic Cuisine Festival, herbs from the Lesach Valley are just as prominent as Carnic aronia berries, Gailtal Almkäse PDO, and crackers from Stieflbäck in Kötschach-Mauthen.
Sepp Brandstätter: Gailtal White Field Corn
In Würmlach in the Gail Valley, the Brandstätter family cultivates a true cultural treasure: “Gail Valley white field corn.” This heirloom corn variety has been grown in the region for centuries and is now a precious part of the area’s culinary heritage. The corn is grown organically, is GMO-free and gluten-free, and is gently ground on the farm into fine flour and semolina. These are used to make polenta, bread, or delicious pastries—always with an unmistakable flavor and a strong connection to tradition. With every bite, you can taste just how closely regionality, sustainable agriculture, and genuine enjoyment are intertwined here.
Heimo Oberrauner: Potatoes from the “Zerza Farmer”
Diversity is delicious! Heimo Oberauner, known as Zerza Bauer, is dedicated to preserving heirloom potato varieties in the Gailtal Valley. About 16 different varieties grow here—some purple, some pinkish-red, and others golden yellow. Each variety surprises with its own distinct flavor, ranging from earthy and robust to delicately floury. Guests are invited to join in the digging and unearth these treasures from the soil before tasting them right away. The experience is complemented by a small premium distillery, vinegar production, and the farm store, which is always open. The result is an authentic experience that uniquely combines craftsmanship, sustainability, and culinary delight.
Klara Obernosterer: Lesachtal Herb Shop
Klara Obernosterer from the Lesachtal draws her inspiration directly from nature: Using hand-picked wild and garden herbs, she creates tea blends, syrups, tinctures, herbal salts, and personal care products that are full of flavor and healing properties. With a wealth of knowledge and intuition, she combines traditional herbalism with modern refinement. Each creation tells a story of the mountains, the meadows, and the unique diversity of her homeland. The result is products that not only delight the palate but also raise awareness of the value of natural treasures—pure, authentic, and sustainable.
Andrea Unterguggenberger: Lesachtal Bread and More
At the Peintnerhof in the Lesachtal Valley, Andrea Unterguggenberger bakes a very special Slow Food Presidio: Lesachtal bread. Made from Lesachtal grains, freshly ground on the farm—without any yeast. Spices such as anise, fennel, cilantro, and caraway, along with natural spring salt rich in selenium, give it aromatic depth. The long fermentation of the natural sourdough makes the bread not only easy to digest but also a delightful expression of traditional baking artistry. Every slice exudes the authenticity and vitality of the Lesachtal Valley. Along with this bread, Andrea also offers other regional specialties.
Ingrid Toulali: Carnic Mountain Aronia
With great passion, Ingrid Toulali devotes herself to the Carnic mountain aronia, a berry with extraordinary potency. On the sunny slopes of the Gail Valley, the fruits ripen into regional treasures. Gently processed, they are turned into fresh juices, syrups, fruit spreads, teas, dried berries, and powders—all rich in vitamins and antioxidants. The product line also includes unique specialties such as “Hollaronia,” a blend of elderberry and aronia. Each product embodies authenticity, meticulous craftsmanship, and the vision of harmoniously combining pleasure and health.
