Sommer Magazin 2012 uk

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Enjoying great taste and climbing at the Zogglhof. Carinthia Magazine 34 1 All aboard for the Mostbarkeiten cider specialities in the Lavant Valley. 2 CARINTHIAN DELICACIES. Apples, honey and curd cheese, bread and sheep’s cheese – we take a foray into the “Genussland Kärnten” and its fine specialities. Text by Julia Kospach Carinthian apples. Wide meadows and fields, orchards and a whole lot of sunshine. This is the Carinthian Lavant Valley. Here you will still find managed grasslands with big old apple trees on which delicious, traditional varieties like the juicy, slightly sour Bohnapfel, the fruity and mild Lavanttaler Banane or the fresh and tangy Schmidberger grow. In the region surrounding the imposing Benedictine Monastery of St. Paul, the treasury of Carinthia, fruit growing goes back a long way. A spacious former stable of the monastery, the Zogglhof, now houses the gallery of the “Mostbarkeiten”, where 25 producers from the region show the fine foods produced from the fruits of the rich Lavant Valley soil. Above all from apples. Not long ago Europe’s first authentic apple wine with a controlled designation of origin was produced in the Lavant Valley: Vinum ex malis carinthia controllatum – in brief VMCC – is the name of the quality seal which these apple wines with their own strong character are only allowed to carry following a stringent inspection by the Federal Office for Wine-Growing. The biggest surprise of all: Despite only having 6 to 7.5 percent alcohol, in terms of fruitiness they leave nothing to be desired when compared with grape juices. A second fermentation in the tank produces lightly sparkling apple wine – Lower Carinthia’s fruity response to the Italian Frizzante. And of course apple juice, both clear and cloudy, also plays a major role, and indeed is so fine and fruity that other lemonades are hardly even ordered any more from the region’s landlords and restaurants. The apple products – from apple wine, sparkling wine and cider via apple juice through to apple vinegar – can be bought straight from the farms or at the gallery in the Zogglhof. If you are really smart you will board the St. Paul Mostland Express, a jaunty tractor with several trailers, and enjoy being driven through the beautiful Lavant Valley scenery from farm to farm and from tasting to tasting. Galerie der Mostbarkeiten/Zogglhof Hundsdorf 2 9470 St. Paul im Lavanttal Tel.: +43(0)4357/3141 www.mostbarkeiten.at Family tip: St. Pauler Mostlandexpress Markus Schober, Gasthaus Gößnitzer Granitztal/St. Paul 9, 9470 St. Paul im Lavanttal Tel.: +43(0)4357/ 2197 www.mostlandexpress.at The Mostland Express is the comfortable way to travel through the paradise of the Lavant Valley – including cider Reindling cake, a cider region lunch, a visit to a tavern and tastings. Carinthia Magazine 35
Busy Carnica bee hard at work. Rosental Valley Carnica honey. As long ago as around 1900 thousands of swarms of bees from the Rosental Valley were exported all over the world, thus founding the reputation of the gentle-natured, hard-working Carnica bees. Today Rosental Valley Carnica honey gives one of the 13 Carinthian “Genussregionen”, or enjoyment regions, its name. Quality is created here from the interplay of the hard work by the bees, the patience of the beekeepers and the unspoiled nature. Which is also true a little further east in the Czerniak family business in Brückl, between Völkermarkt and St. Veit an der Glan. When the honey flow from the forests and blossoms is finished, the Czerniaks and their bees wander up to a height of 1,200 to 1,400 metres, where the sweet and tangy Alpine rose honey and the Nockalm honey are gathered – in a spot where everything in nature is still alright. Czerniak beekeepers Klein St. Veit 64, 9371 Brückl Tel.: +43(0)4214/2172 www.kaerntnerhonig.at Culture tip: Carnica Bee Experience Museum 9162 Kirschentheuer 6 Tel.: +43(0)4227/ 2328 Cultural history and nature brought to life: Watch the fascinating world of the live bees, look at beekeeping equipment from times gone by and learn about the long history of beekeeping. Carinthia Magazine 36 1 The Nuart family take their responsibility for people, animals and the environment seriously. Sheep’s cheese. At the Nuart farm cheese dairy in Mittertrixen they make organic cheeses from pure sheep’s milk. From semithick sheep’s milk cream curd, via scalded Mozzarella-style fresh sheep’s cheese and cream cheese enhanced with herbs and seasoning or matured in wood ash, through to smoked soft sheep’s cheese and cut sheep’s cheese matured in the cellar: The basis of all of these is raw sheep’s milk. So the flavour and the ingredients are retained, and you can really taste the difference! The Nuart family, known as Hafner Waisenberg 6, 9102 Mittertrixen Tel.: +43(0)4231/ 2043 www.nuart.at 2 Lesach Valley bread. The Lesach Valley is known as the “valley of a hundred mills”. The gentle way of milling using natural stone and the craft of baking bread are so deeply ingrained and characteristic here that Lesach Valley bread production has been placed under the protection of UNESCO, as an intangible cultural heritage. The knowledge “from the corn to the bread” is celebrated every year during the first weekend in September at the Lesach Valley Village and Bread Festival in Liesing. Lesach Valley Village and Bread Festival Information: Hans Guggenberger, 9653 Liesing, Tel.: +43(0)4716/549 1 st weekend in September www.brotfest.at Book tip: Eiko Funada. Brot – Teil des Lebens. [Bread – a part of life] Publ. Mitteldeutscher Verlag 2009, 160 pages, € 16.00. The story of 10,000 years of bread culture, garnished with domestic bread recipes from the Lesach Valley. 4 Only potatoes, curd cheese, onion, herbs, salt and a good portion of love find their way into Carinthian Käsnudel. In the Lesach Valley mills the cereal is ground in an especially gentle way. Curd cheese. What would the Carinthian cuisine be without Kärntner Nudel, and what would that in turn be without curd cheese? Because with Kärntner Nudel, which is nothing other than a filled pocket of pasta dough, everything stands or falls with the filling. The variety of fillings is endless, but the truly classic Kärntner Nudel is filled with seasoned curd cheese. Which brings us to the historically so important Carinthian milk industry: You can find out more about traditional milk processing in the “glass dairy" at the Sonnenalm milk adventure park in Klein St. Paul. Sonnenalm Rural Dairy Farm 9372 Klein St. Paul Tel.: +43(0)4264/2716-0 www.milcherlebniswelt.at 3 Carinthia Magazine 37
Page 1 and 2: THE JOY OF SUMMER TRAVEL MAGAZINE 2
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Page 5 and 6: Carinthia Magazine 8 View from Lake
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Page 9 and 10: Carinthia Magazine 16 1 2 while on
Page 11 and 12: SOMETHING FOR EVERYONE. A tour of t
Page 13 and 14: The Drau Cycle Trail in the romanti
Page 15 and 16: Everything included from A to Z. Fr
Page 17: The Carinthian landscape is a mix o
Page 21 and 22: ON THE TRAIL OF THE LÖWALAN. On ou
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Page 25 and 26: 1 Region Wörthersee www.woertherse
Page 27: URLAUBSINFORMATION KÄRNTEN (CARINT

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