"Magic Moments"
as guided day programmes

Slow Food between mountains and valley: the "Bread and Jause Trail"

The Lesachtal lies to the far southwest of the province amidst the peaks of the Carnic Alps and the Lienz Dolomites where the River Gail has dug its way into a deep gorge. Over the centuries, its exposed position has created a unique kind of people that takes pride in itself and its produce. The friendly, open locals and their culinary specialities can be experienced along the "Bread and Jause Trail". "Geamo morenden!" (Let’s go for a Jause!) is what the Lesachtaler say when they head out on a graze, and it is precisely this "Morenden" that hikers can sample along the culinary trail.

The moderately difficult but always delightful path leads from a hearty Brettljause with mountain cheese produced right there on the Steineckenalm across the Stockplattln to a local Christmas treat at the Mühlenstüberl and even homemade Schlipfkrapfen (ravioli-like parcels). At each station the hosts enjoy talking about the tradition of their food, how it is made and why it could have been classified as Slow Food even before the term existed. The warmth and hospitality of the people between Liesing, St. Lorenzen and Obergail confirms the old saying: "The rougher the peaks the more open the hearts!"

"Petri Heil!" in the nature reserve Pöllatal

In the Pöllatal near Rennweg, to the far east of the Hohe Tauern, you will find the Lieser, a rather young mountain stream with a wealth of inhabitants. The journey there – for little Petrijünger (anglers) in particular - is an experience in itself. A nostalgic train takes you through the Pöllatal at an impressive pace, past rustic mountain huts, tranquil barbecue spots and open forests. Under expert guidance and with a bit of skill and patience, everyone will soon have made a catch.

The rush of the mountain stream allows participants to pause and reduces awareness of every little tug at the rod. And we wouldn’t be in Carinthia if the excursion didn’t end with a feast. The appropriately named Kochlöfflhütte (wooden spoon hut) is idyllically situated at the edge of the forest, where the freshly caught fish are placed on the barbecue and enjoyed around a crackling campfire. The delicious meal is worked off on the way back along the stream adventure trail that brings the treasures of the nature reserve alive for all senses.

First it’s vocabulary lessons, learning all about words such as "sharpening" to guarantee a good cut. Just like dancing, mowing requires the right swing, which is practised before heading out onto the pastures. It doesn’t take long to feel comfortable in the role of a landscaper, with freshly cut grass and herbs filling the air. And it is precisely these that are put to use when your work is done and Chef Elisabeth serves up a traditional "Måderkost". Home cooking tastes even better when you have quite literally earnt it. As you take a bite of homemade bread your gaze wanders out to the valley filled with light.