The traditional Carinthian cuisine is plane and hearty and is deeply rooted with the country´s history. In the old days, farmers were kept in bondage and had to hand over all meat to the feudal lords. For their own consumption there were left the innards, some dairy products and fruit.

"Maischl": a stuffing made from innards, brain and barley

"Kärntner Kasnudel": pasta pouches stuffed with potatoes, curd seasoned with fresh mint

"Ritschert": stew from pearl barley, beans, cured ham, parsley

"Frigga" is made from cured ham, cheese, polenta and cooked slowly in a heavy cast-iron pan

"Reindling": a kind of yeast cake made with melted butter, raisins, cinnamon and nuts