The cuisine of the East Tyrolean-Carinthian border region

The cuisine of the East Tyrolean-Carinthian border region:
All about Schlipfkrapfen (mezzelune) and farm food in the Lesachtal Valley

While in Carinthia the ravioli-like pasta is called "Carinthian pasta", the much smaller Schlipf- or Schlutzkrapfen are served as a traditional Tyrolean farmhouse dish. Filled with boiled potatoes, without Carinthian mint, and doused with hot butter, this type of East Tyrolean Schlipfkrapfen is native to the region bordering East Tyrol. At Tanja's mountain farm high above the pilgrimage village of Maria Luggau, you will learn how to prepare the filling for the border-region dish Schlipfkrapfen. Tanja is also a qualified expert sensory assessor for bread and bakes the Lesachtal bread for the farm shop. Her farm is also home to cattle, goats, sheep, and chickens, providing food from her own farm just like wild berries and mushrooms from the surrounding mountain pastures and forests.

Include:

• Cooking traditional Schlipfkrapfen together
• Lots of practical information and culinary delights from the farmhouse kitchen
• Sampling, including drink

Start: 01 p.m. | Duration: 2 hours | Maximum: 8 participants