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Linking sustainable practices throughout Europe

From the corn field to the Lesachtaler bread: Maria Luggau, Lesachtal

Rural topic(s): Places to be (work in progress)

Type: Narrative story

Date of writing: November 4, 2019

Summary:

‘From the corn field to the Lesachtaler bread’ - that’s one of the events you can book in the Slow Food Alpe Adria Travel region to which the Lesachtal belongs. Maria Luggau with its old watermill still in place is a perfect place to experience the whole process from planting wheat to baking bread.

The Gailtal and Lesachtal valleys in Carinthia have been named the world’s first Slow Food Travel Destination by Slow Food International. A journey here leads into the valleys to the people and flavours and their handed-down knowledge and traditional crafts.

Discover slowness and see good, clean food being produced – including baking bread, producing cheese, brewing beer, making butter and many more traditional crafts.

Track down the roots of good flavour and learn all about the exquisite Carinthian Slow Food cuisine during workshops, on cookery and baking classes or at the cosy guesthouses

Notes:

Where: Maria Luggau, Lesachtal

Who: Several local hosts, producers and organisations

Link: www.slowfood.travel/en

[Booking-> booking.lesachtal.com/lesachtal/de/event/detail/KTN/34afb931-38f1-4e59-bbd2-2cc09772c890/slow_food_travel_erlebnis_-_vom_kornacker_zum_lesachtaler_brotmehl?customHeader=true&selArrivalDate=20190726]

Informations:

Scale of intervention : Local

Keywords: traditional knowledge, traditional products

Places: Austria

Actors: producer’s association, producer

Methods: non formal learning