Aperitivo #NASSFELDSTYLE
Here, on the border between Austria and Italy, two culinary worlds merge to create a new experience. Inspired by the lightness of the Italian aperitivo moment and the authenticity of regional products, culinary encounters are created that redefine the taste of the Alps. On selected days, we invite you to sample fine, hand-picked specialities in a cosy atmosphere - accompanied by stories about the people and landscapes behind these special products.
Products/producers:
Regional authenticity meets Mediterranean lifestyle
Nassfeld is not only a natural paradise, but also one of the most delicious regions in the Alps. Here, lush green alpine pastures, centuries-old farming and a remarkable density of excellent producers characterise the culinary identity. Whether it's the flavourful Gailtaler Speck g.g.A., the aromatic Gailtaler Almkäses g.U., the crispy Lesachtaler Bergkräuterkräcker or the punchy Stravecchio-cheese of the Malga Tratten - each speciality bears the signature of its origin and the knowledge of many generations.
The Alpine-Adriatic culture is also reflected in the flavours across the border: Prosciutto di Sauris PGI, with its fine smoky note, or artisan cheese creations from the Friulian mountains complement the culinary spectrum of this unique region.
culinary experience with sustainability at heart
APERITIVO #Nassfeldstyle is more than just an invitation to enjoy - it is a tribute to the people who work with dedication and respect for nature. Sustainability is not a trend, but a living tradition here. From the natural cultivation of the mountain pastures to the careful refinement processes of the local producers - every ingredient tells of artisanal perfection and deeply rooted regionality.
Join us on a journey through the flavours of the Alpine-Adriatic region, experience the fusion of two cultures and enjoy the magic of the special atmosphere on the Nassfeld. Welcome to an aperitivo experience that combines tradition, innovation, and pure joie de vivre!
Gailtaler Speck:
Der Gailtaler Speck g.g.A. is a culinary jewel with a long tradition from the Gailtal valley in Carinthia. Bacon has been produced in this region since the 15th century, with the knowledge and craftsmanship being passed down from generation to generation.
What makes Gailtal Speck so special?
The characteristics of Gailtal Speck are the careful selection of the meat and the traditional processing. Only meat from pigs reared in the defined area of the Gailtal valley is used. Approved breeds include the Landrace pig, Large White pig, Duroc pig and Swabian-Hall pig as well as their crossbreeds. These animals are fattened with high-quality feed, which results in a higher fat content and supports the typical flavour of the bacon.
The production process involves several steps that have been perfected over generations:
1. Marinating - The meat is rubbed with a special mixture of salt and spices and left to marinate for several weeks.
2. Cold curing - The meat is then smoked over beech wood or shavings with the addition of juniper, which gives the bacon its characteristic flavour.
3. Maturing – During the maturing phase that lasts several months, the bacon develops its unique flavour and long shelf life.
The climatic conditions of the Gailtal valley, characterised by the alpine location and the diversity of the soils, play a decisive role in the high quality of the finished product.
Why is Gailtaler Speck g.g.A. certified?
Gailtal bacon is a product of Protected Geographical Indication (g.g.A.), an EU designation of origin that guarantees traditional production and a close connection to the region. This certification ensures that all stages of production - from rearing the pigs to processing the meat - take place in the Gailtal valley. As a result, the high quality is maintained and consumers can be sure that they are enjoying a genuine, regional product.
Experiencing enjoyment and tradition
In the Nassfeld-Pressegger See tourist region, visitors have the opportunity to sample and purchase Gailtal bacon directly from local producers. Farms such as the Smole Farm, the Bergbauernhof Katlinger mountain farm and the Hansbauerhof farm offer the original Gailtal bacon PGI as well as other regional specialities.
A visit to these producers provides authentic insights into traditional production and invites to discover the culinary diversity of the region.
Experience the combination of tradition, craftsmanship and enjoyment in the Gailtal valley and indulge in the unique flavour of Gailtal bacon!
Smole Farm
At Johannes Smole’s farm in Schmölzing, you can purchase homemade farm produce from pigs and cattle as well as seasonal horse and lamb products.
Regionality is a top priority. The piglets are born and carefully reared on the farm. Thus the products are of good quality, which you can taste in all our products - especially the Gailtaler Speck g.g.A..
Our meat products:
In addition to Gailtaler Speck g.g.A., the Smole Farm also sells ham, ossocollo, liver sausages, spread of chopped bacon, cooked sausages, salami, lamb sausages, Maischalan (speciality made of minced pork) and black puddings.
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Fresh meat: pork and beef
- House-special sausages, salami, spread of chopped bacon, smoked meat products
- Maischerl, black pudding, meat jelly
Gailtaler Almkäse g.U.
Cheesemaking has a long tradition in the Gailtal valley. The taste of this centuries-old cheese speciality of the Gailtal alpine cheese PDO (protected designation of origin), which has won several international awards, is incomparable. Golden yellow flavour composed with great dedication.
The cheese is made only during the summer months on 13 alpine pastures, all members of the Genuss Region Gailtaler Almkäse g.U. association. Firm to the cut and aromatic in flavour, it harmonises perfectly with an alpine Jause snack.
So wird er g'mocht
The alpine dairymen and women drive the dairy cows from the alpine pasture to the barn and milk them there in the mornings and evenings. The raw milk obtained is processed into Gailtaler Almkäse g.U. directly on the mountain pasture according to a centuries-old recipe.
The raw milk is slowly heated in a copper vessel and mixed with natural rennet. After cutting the curd with a cheese harp, the cheese is then heated to approx. 50° C while being constantly stirred. After about 2 hours, the cheese is taken out of the vessel, using cheese cloths, and pressed into the cheese moulds.
After 24 hours, the cheese is removed from the moulds and placed in a salt bath for 3 days. After weeks of maturing and care in the cheese cellar, the Gailtaler Almkäse g.U acquires its aromatic and full-bodied flavour and is ready to eat.
Gailtaler Almkäse g.U. can be purchased directly on the mountain pastures (in the summer months), from the farm, from regional retail partners or in local eateries.
Watschiger Alm
On the Watschiger Alm, Elisabeth Buchacher and her team produce Gailtaler Almkäse g.U., which is one of Europe’s few cheeses with protected origin status. In addition to Gailtal alpine cheese, she also produces other cheese specialities such as cream cheese, soft cheese, butter, and the traditional smoked whey cheese.
The work on the alpine pasture is demanding and requires a well-coordinated team. Elisabeth Buchacher is supported by young women such as Hannah Pross and Alina Kofler, who take care of milking the cows and making the cheese. Together they tackle the many tasks of everyday life on the mountain pasture with a lot of heart and dedication.
In May 2024, Elisabeth Buchacher was elected chairwoman of the Gailtaler Almkäse g.U. association. In this role, she is committed to preserving the tradition and quality of Gailtal alpine cheese. She emphasises the need for close cooperation between farmers, dairymen and women, catering businesses, and politics in order to successfully meet the challenges of modern times.
Visitors to the Watschiger Alm can sample and purchase the products made by Elisabeth Buchacher directly on site. A visit not only offers culinary delights, but also insights into traditional alpine farming and the passion with which Elisabeth Buchacher and her team go about their work.
Bäckerei Café Konditorei Matitz
Master baker Thomas Matitz's enthusiasm for slow food inspired him to come up with completely new ideas for breadmaking. He uses local ingredients for his breads, but has also reinvented the cracker. He has already created more than 20 varieties. They have been called "Panealpi" (The Bread of the Alps) since 2019, and are already being sold up and down the country. Bread baker Thomas has now become the cracker baker of the Alps.
Lesachtaler Bergkräuterkräcker
Handmade, thinly baked ribbons of dough refined with original Lesachtal mountain herbs. The crackers are rich in fibre, vitamins, minerals, trace elements, essential fatty acids, and secondary plant substances.
The bread dough has at least 24 hours to develop, and forms the basis of our crackers. Natural, high-quality, and regionally available ingredients such as butter and fine spices develop into a unique flavour during the compression process.
Stravecchio Käse, Malga Tratten
Malga Tratten, surrounded by a picturesque landscape near Pontebba on the Nassfeld Pass, is a place where tradition and passion meet. Situated at an altitude of 1,230 metres, this alpine pasture not only offers amazing views, but also a deep insight into the centuries-old art of cheesemaking.
The Malga Tratten dairy is renowned for its high-quality products: Alpine cheese, butter and ricotta are lovingly handmade here every day during the grazing season. The fresh mountain air and lush pastures provide the products with a unique flavour that captures the essence of the surrounding nature.
Stravecchio cheese is a special delicacy. The Italian term "stravecchio" means "very old". It refers to cheese that has been matured for a particularly long time, typically over 36 months. This extended maturing process gives the cheese a hard, grainy texture and an intense, aromatic flavour with notes of hay and dried fruit.
Behind these delicacies are people with heart and dedication. The alpine dairymen and women at Malga Tratten are passionate about caring for their animals and the traditional processing of milk. Their knowledge and skills have been passed down through generations and give each product a personal touch.
A visit to Malga Tratten is more than just a culinary journey of discovery. It is an invitation to unwind, enjoy the simplicity of life and feel the deep connection between people, animals, and nature. Here, far away from everyday life, visitors can experience the hospitality of their hosts and sample the authentic flavours of the region.
Experience the magic of Malga Tratten and immerse yourself in a world where traditions are alive and every bite of food is a pleasure.
Prosciutto di Sauris IGP – Alpenländische Genusskultur
Prosciutto di Sauris PGI is one of the most outstanding specialities of the Friulian Alps. Craftsmanship, tradition, and Alpine nature come together in this unique cured ham, which stands out from other Italian prosciutti due to its special mild smoking process over beech wood.
The characteristics of Prosciutto di Sauris PGI
1. Gentle smoking:
Unlike typical raw hams from Italy, Prosciutto di Sauris is lightly smoked over beech wood according to an old tradition. The result is a subtle smoky note that harmonises perfectly with the natural sweetness of the meat.
2. High-quality meat:
Only the best Italian pork is processed, mildly seasoned with sea salt, and matured for many months.
3. Long maturing process:
The ham is aged for at least 10 to 12 months in the pure mountain air of Sauris, ensuring the ham’s fine flavour and delicate texture.
4. Protected origin (PGI - Protected Geographical Indication):
The Protected Geographical Indication ensures that the prosciutto is produced exclusively in Sauris, using traditional methods.
The connection to the Nassfeld
Although Sauris and Nassfeld are geographically close but separate, they share a common Alpine culinary culture. Prosciutto di Sauris is served at many mountain huts and restaurants around Nassfeld - often as an appetiser with crusty bread, local cheeses such as Gailtal alpine cheese PDO or combined with fresh herbs from the region.
Gourmets visiting Nassfeld have the perfect opportunity to discover the culinary diversity of the Alpine-Adriatic region: from the Carinthian mountains to the Italian valleys of Friuli. A day trip to Sauris, just an hour's drive from Nassfeld, also makes it possible to experience the traditional production of this special raw ham first-hand.
An experience full of flavour and alpine character
Whether finely sliced as part of a hearty Jause snack, wafer-thin slices accompanied by a glass of Friulian white wine or in sophisticated dishes of Alpine-Adriatic cuisine - Prosciutto di Sauris PGI is a unique piece of Alpine culinary culture. A flavour that not only melts in the mouth, but also tells a story of tradition, craftsmanship and regional ties.
Location and how to find us
The Nassfeld-Pressegger See holiday region lies in the Austrian province of Carinthia, directly next to the Italian border.
