Neither Hohe Tauern, nor Karawanken, nor Carnic Alps were able to prevent international, Mediterranean specialties in particular, from conquering the kitchens of Carinthia.
And we are happy they did, for as we know, variety is the spice of life.
For many of our international guests, traditional Carinthian cooking is something quite unknown. Language barriers and recipes that might, at first sight, seem a little strange, may be reasons why visitors occasionally miss out on some true culinary delights. But they are dishes plucked straight from the pages of grandma’s cookbook, handed down through the generations, mouth-watering opportunities you should absolutely, positively never forego.
… is, if you will, the flagship of regional cooking, though it has very little in common with the usual Italian pasta. Sautéed diced onions are mixed with Bröseltopfen curd cheese, pressed potatoes, diced chervil and mint to taste, then formed into small balls. Flour, water, oil, egg, salt and clarified butter are worked into a smooth dough and allowed to rest for about 30 minutes, before the balls are placed on top, then folded into ravioli-like pasta pockets. These are then boiled in salted water and served with brown butter (for the nutty flavor) – or so suggests the Carinthian Cookbook.