{"id":48025,"date":"2022-09-18T14:13:35","date_gmt":"2022-09-18T12:13:35","guid":{"rendered":"https:\/\/the-slovenia.com\/gastronomy\/food\/alpe-adria-kuche-copy\/"},"modified":"2022-09-19T19:43:24","modified_gmt":"2022-09-19T17:43:24","slug":"alpe-adria-dialogues","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/alpe-adria-dialogues\/","title":{"rendered":"1. Alpe Adria Dialogues"},"content":{"rendered":"<p><strong>The 1st Alpe Adria Dialogues are dedicated to the latest issues and bring people in front of the curtain who deal with high-quality products, their refinement and the preparation of food.\u00a0Trend scouts, book authors and practitioners will also talk about where the culinary journey will lead in the future.\u00a0Cooking workshops, wine seminars and tastings included.<\/strong><\/p><p><strong>Speakers at the 1. Alpe-Adria Dialogues<\/strong><\/p><p>You can expect trend researcher Hanni R\u00fctzler, Michelin chef Toma\u017e Kav\u010di\u010d, gastro queen Dada Jerov\u0161ek, eruption winemaker Thomas M\u00fcller, Falstaff maker Wolfgang Rosam and many more.<\/p><h2 class=\"wp-block-heading\" id=\"m_5827265178805707556gmail-h-hanni-rutzler\">Hanni R\u00fctzler<\/h2><p>Publisher of the annual &#8220;food report&#8221;, founder of the &#8220;futurefoodstudio&#8221; in Vienna.&nbsp;Nutritionist and trend researcher, also works for Matthias Horx&#8217;s Institute for the Future in Frankfurt and Vienna.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/hYEvtKq-QnKoJR7HeaShdPHPeD_76HrqqvC_dPBSqLhM0KWiCU39h-P_3k_l6ANdoa69B-zbVB6ZNFwE5S0bbMYycPqGw7XL82DUHlbkRnGmhL0YLgQjlcBjB7q1PG0=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Hanni-Ruetzler.jpg\" alt=\"Hanni R\u00fctzler, editor of the foodreport and founder of the futurefoodstudio in Vienna\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/hYEvtKq-QnKoJR7HeaShdPHPeD_76HrqqvC_dPBSqLhM0KWiCU39h-P_3k_l6ANdoa69B-zbVB6ZNFwE5S0bbMYycPqGw7XL82DUHlbkRnGmhL0YLgQjlcBjB7q1PG0=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Hanni-Ruetzler.jpg\" alt=\"Hanni R\u00fctzler, editor of the foodreport and founder of the futurefoodstudio in Vienna\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Lojze Wieser<\/h2><p>Owner of the renowned Wieser-Verlag, edits not only literary treasures but also very special cookbooks such as &#8220;The Taste of Europe&#8221; or &#8220;The Wedding of Taste&#8221;, which have won several awards.&nbsp;Gastrosopher and keeper of almost forgotten dishes.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/FXRDT314ojRfAXx-H2IYLn0HyE6FDxXAcIM7buDi5rr8Iqehue7-Wy9kiIHMg9pD14sjUVXqvzR3fJytYfpi0_FEWqBcg-3azog4zc__41ooBeHucNILWt6yiEklN4HFUquHNb_Y1m08PoScawAUGys5FAgVBrZlr-kP3zXXd3Exy8aVRiN0jrSz3ZWjEpbJSSEgYKYrihOq=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/tdaak_leiten_max_stiegel_2021_c-tvb_klagenfurt_lukas_lenhardt_5_jpg-web.jpg\" alt=\"Portrait of Lojze Wieser - Gastrosopher and owner of the Wieser publishing house\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/FXRDT314ojRfAXx-H2IYLn0HyE6FDxXAcIM7buDi5rr8Iqehue7-Wy9kiIHMg9pD14sjUVXqvzR3fJytYfpi0_FEWqBcg-3azog4zc__41ooBeHucNILWt6yiEklN4HFUquHNb_Y1m08PoScawAUGys5FAgVBrZlr-kP3zXXd3Exy8aVRiN0jrSz3ZWjEpbJSSEgYKYrihOq=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/tdaak_leiten_max_stiegel_2021_c-tvb_klagenfurt_lukas_lenhardt_5_jpg-web.jpg\" alt=\"Portrait of Lojze Wieser - Gastrosopher and owner of the Wieser publishing house\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Dada Jerov\u0161ek<\/h2><p>The grand dame of gastronomy in Ljubljana, successful entrepreneur and owner of the Kaval Group, which includes outstanding restaurants such as Strelec or the PEN Club Restaurant.&nbsp;17 companies belong to the group &#8211; the highest quality and an appreciative working atmosphere are the pillars of success.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/2K2s91L0EWOhAmajGJTxUPzl2phA-dWJVYxzpBfwlk2IX9xxwYRrkxrTk63H6_S-6hj_dsXSUvRa_QnN3v0ttEoauYAWCbfhBQ12aeOiAXcfMd0z1tdnKR6Cjmkv9REGStOIqA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Dada-Jerovsek-foto1.jpg\" alt=\"Portrait of Dada Jerov\u0161ek, the Grand Dane of gastronomy in Ljubljana\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/2K2s91L0EWOhAmajGJTxUPzl2phA-dWJVYxzpBfwlk2IX9xxwYRrkxrTk63H6_S-6hj_dsXSUvRa_QnN3v0ttEoauYAWCbfhBQ12aeOiAXcfMd0z1tdnKR6Cjmkv9REGStOIqA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Dada-Jerovsek-foto1.jpg\" alt=\"Portrait of Dada Jerov\u0161ek, the Grand Dane of gastronomy in Ljubljana\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Paul Hass<\/h2><p>Young entrepreneurs with the traditional businesses Augustin, Gasthaus im Landhaushof and Domgassner in Klagenfurt as well as offshoots in the City Arkaden Klagenfurt and Atrio Villach.&nbsp;The success of the largest gastro group in Klagenfurt is due to the high and stable quality of the kitchen and the long-standing service staff.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci3.googleusercontent.com\/proxy\/kj7DB2_9wYTk7oyv8bhWoYVIkUo8j2Y1aydt8r7nKpiykJvNEPiy9FdVbKfXKMtThvVnvunYIvQOueQJPWFVtCckVwOrpHjI6Ig2xoPKVJCW8P-WunteIfVYonY=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/paul-haas-2.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci3.googleusercontent.com\/proxy\/kj7DB2_9wYTk7oyv8bhWoYVIkUo8j2Y1aydt8r7nKpiykJvNEPiy9FdVbKfXKMtThvVnvunYIvQOueQJPWFVtCckVwOrpHjI6Ig2xoPKVJCW8P-WunteIfVYonY=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/paul-haas-2.jpg\" alt=\"\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Georges Desrues<\/h2><p>Georges Desrues, born in Paris, grew up in Vienna, has been living as a freelance author and photo reporter in Italy for fifteen years, the last five of them in Trieste.&nbsp;Proven Trieste expert.&nbsp;Specialties are travel, food and drink, and agriculture.&nbsp;Numerous publications in Germany and abroad, including in &#8220;Profil&#8221;, &#8220;Die Welt&#8221;, &#8220;Gourmet Traveler&#8221;.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci3.googleusercontent.com\/proxy\/k1deFEkmqN-hwGbJ1Jwddjv4TjA254BYp_32oVNcCuBMrMX8tIMdA-M6BvmqI3nOL7KmrzpMCNWroVEafOlYMuNrwYeGj673AXS-zSgZTqrookzJfamiLGU4=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Desrues-2.jpg\" alt=\"Portrait of author and photojournalist Georges Desrues\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci3.googleusercontent.com\/proxy\/k1deFEkmqN-hwGbJ1Jwddjv4TjA254BYp_32oVNcCuBMrMX8tIMdA-M6BvmqI3nOL7KmrzpMCNWroVEafOlYMuNrwYeGj673AXS-zSgZTqrookzJfamiLGU4=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Desrues-2.jpg\" alt=\"Portrait of author and photojournalist Georges Desrues\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Stefan Mueller<\/h2><p>Chairman of the Eruptionwinzer, founded in 2002, who holds together the strong group of winegrowers around outstanding names such as Krispel, Gollenz, Scharl and produces outstanding and multi-award-winning wines himself.&nbsp;Particularly noteworthy Riesling and Traminer.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/blhyR1LHQdn1pCppLmU2RNeWa_3wD0-ebkMNwYu-BAuwJhd7T6veKzc1N82lPkvOfPwi9DFdQ5VLnBJ3OUo5vHPMZjGVrpPdBw8JKD4ypuEP-y4_48FyUaoomQskrnSoj_LB3W7ne5I=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Stefan-MUELLER_jul15_03.jpg\" alt=\"Portrait of Stefan M\u00fcller, the chairman of the Eruptionwinzer founded in 2002\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/blhyR1LHQdn1pCppLmU2RNeWa_3wD0-ebkMNwYu-BAuwJhd7T6veKzc1N82lPkvOfPwi9DFdQ5VLnBJ3OUo5vHPMZjGVrpPdBw8JKD4ypuEP-y4_48FyUaoomQskrnSoj_LB3W7ne5I=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Stefan-MUELLER_jul15_03.jpg\" alt=\"Portrait of Stefan M\u00fcller, the chairman of the Eruptionwinzer founded in 2002\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">David Li\u010den &amp; Kristjan Vidmar<\/h2><p>Founder of the Golden Ring Cheese in the Vipava Valley, an outstanding boutique cheese dairy that has caused a sensation on the cheese scene worldwide within a very short time: Processing of raw milk cheese in old war caverns deep in the mountain.&nbsp;The processing technology ensures tasteful heights.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci3.googleusercontent.com\/proxy\/3n21OH9pQmgXApcp1aIBYd_q5_07S2KPURem4gojWtMQ2eiGuWY5OoEhzpsZ9bCuX2yz6yNt3z9lTYOzD62gTwMm1cyZJaNzh-GZjYWTg2yJLOaVkVvP4pyym0Ho_FbJiJ7JFw9paXlZsXQhGr28ytlpsP1R=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Sinji-Vrh-008_Portrait_cLeo-Caharija.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci3.googleusercontent.com\/proxy\/3n21OH9pQmgXApcp1aIBYd_q5_07S2KPURem4gojWtMQ2eiGuWY5OoEhzpsZ9bCuX2yz6yNt3z9lTYOzD62gTwMm1cyZJaNzh-GZjYWTg2yJLOaVkVvP4pyym0Ho_FbJiJ7JFw9paXlZsXQhGr28ytlpsP1R=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Sinji-Vrh-008_Portrait_cLeo-Caharija.jpg\" alt=\"\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Gerald Glinik<\/h2><p>Outstanding sommelier and vice president of the Carinthian Sommelier Association, a connoisseur of Alps-Adriatic wines.&nbsp;Glinik also works intensively on autochthonous varieties.&nbsp;Can refer to more than 15,000 trainer hours in Austria, plus bar master and management consultant.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/aVYEZEFiBThnY-Zj7OyYjTM4mSmQTcHr7H_50SJQXH6QOxqcMowaOBqnESx_hPzpdQ3DYS423Xq2v5242aqTlxmD1b0wsRnKyXjIbRSbkQcxxFMNbbavYJfMZmjORAVm=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/gerald-glinik-2.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/aVYEZEFiBThnY-Zj7OyYjTM4mSmQTcHr7H_50SJQXH6QOxqcMowaOBqnESx_hPzpdQ3DYS423Xq2v5242aqTlxmD1b0wsRnKyXjIbRSbkQcxxFMNbbavYJfMZmjORAVm=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/gerald-glinik-2.jpg\" alt=\"\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Sepp Schellhorn<\/h2><p>Restaurateur, hotelier, lateral thinker, art collector, ex-NEOS politician &#8211; owner of the Hotel &#8220;Seehof&#8221; in Goldegg.&nbsp;Schellhorn is characterized by the awareness of a holistic and truly sustainable kitchen and management.&nbsp;Highest quality with critical questioning and constant further development are his recipe for success.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci6.googleusercontent.com\/proxy\/m5DmW3X_oS2nrBXYrOGtAY8D37sTJo8z1f8wX9KCxYtUazWam9XbYbW7OIMI0XvuwOn8n0JdxyN1amzQ5HZ0HbT8a9C3ExfWbr90dmr_l_pu0F03ocp68Dp0yCI009nDT0_1_RRyQEQBCYRMePLwYA6HGA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Sepp-Schellhorn-c-Ingo-Pertramer-5.jpg\" alt=\"Portrait of restaurateur and hotelier Sepp Schellhorn\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci6.googleusercontent.com\/proxy\/m5DmW3X_oS2nrBXYrOGtAY8D37sTJo8z1f8wX9KCxYtUazWam9XbYbW7OIMI0XvuwOn8n0JdxyN1amzQ5HZ0HbT8a9C3ExfWbr90dmr_l_pu0F03ocp68Dp0yCI009nDT0_1_RRyQEQBCYRMePLwYA6HGA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Sepp-Schellhorn-c-Ingo-Pertramer-5.jpg\" alt=\"Portrait of restaurateur and hotelier Sepp Schellhorn\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Wolfgang Rosam<\/h2><p>Communications expert, PR professional, successful entrepreneur &#8211; and among other things publisher of the Falstaff magazine.&nbsp;Rosam knows the industry like no other and knows about the success factors and stumbling blocks on the way to a successful gastronomy business.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci3.googleusercontent.com\/proxy\/rwsKhWQBJjSI6v6B5QGoETHPFMOGS9QCKGhg77x_Wz7MGd37bt1bRBt6UmWwWRfVKupHpDiecO2syGMFn0IgVJKgcyC1mk_mrU4qgPNrjbA9LO3gTMwGrRPSJRVeWziflINCnG16BRaKKZUFCgwXxfky5rI=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/100121_RG1988_HighRes_rs_neu_IanEhm.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci3.googleusercontent.com\/proxy\/rwsKhWQBJjSI6v6B5QGoETHPFMOGS9QCKGhg77x_Wz7MGd37bt1bRBt6UmWwWRfVKupHpDiecO2syGMFn0IgVJKgcyC1mk_mrU4qgPNrjbA9LO3gTMwGrRPSJRVeWziflINCnG16BRaKKZUFCgwXxfky5rI=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/100121_RG1988_HighRes_rs_neu_IanEhm.jpg\" alt=\"\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Tomaz Kavcic<\/h2><p>Chef Toma\u017e Kav\u010di\u010d is in the 4th generation at the Pri Loijzetu restaurant.&nbsp;A Michelin star chef who loves to prepare his dishes with simple ingredients.&nbsp;But Toma\u017e also devotes itself to new interpretations of traditional Karst cuisine.&nbsp;Absolute game specialist.&nbsp;A chef with a passion for taste details.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci4.googleusercontent.com\/proxy\/jGUM1MX3m4l5RpkajtPExUfPktZVf4LbCZ80LciljlHv9-cK-u_TJj7Qw49q9-tdz_hsK5F9LbNZ_rE0qsPOF61dAr5G5H8gQ2GvSxK6MVr-Uq0zgYQKQDNafkpn2wuD8qAC_5AM1v8bBAyUsvskq4XwsPRwiFVoe_sVf_vqs1Oh7P7FO-xFJfCMeg=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/tdaal_kulinarik_2020_dolce_vita_c-lukas_lenhardt_3_jpg-web.jpg\" alt=\"Portrait of Michelin star chef Toma\u017e Kav\u010di\u010d\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci4.googleusercontent.com\/proxy\/jGUM1MX3m4l5RpkajtPExUfPktZVf4LbCZ80LciljlHv9-cK-u_TJj7Qw49q9-tdz_hsK5F9LbNZ_rE0qsPOF61dAr5G5H8gQ2GvSxK6MVr-Uq0zgYQKQDNafkpn2wuD8qAC_5AM1v8bBAyUsvskq4XwsPRwiFVoe_sVf_vqs1Oh7P7FO-xFJfCMeg=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/tdaal_kulinarik_2020_dolce_vita_c-lukas_lenhardt_3_jpg-web.jpg\" alt=\"Portrait of Michelin star chef Toma\u017e Kav\u010di\u010d\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Thomas Koch<\/h2><p>The shoaf farmer from Moosburg is a rebel in lamb production.&nbsp;He advocates for more consideration of lamb on menus.&nbsp;Koch is uncompromising in the quality of production, relies on the diversity of sheep breeds on the farm, and swears by transparency, cooperation and sustainability.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/8yhE4dfm6a4YJix6b7fy2A2H2xyrkygytGXPI5pWSzwD6TToVKb37wsdJDjRpYin0yxXhOm4tXZr4DwbEYXCm91V6GQV7jO9S4T-bvZHuJmDsRe9W0N73a8zjN1etbVpsA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/ShoafBauer-150-1.jpg\" alt=\"Portrait of Thomas Koch, the shoaf farmer from Moosburg\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/8yhE4dfm6a4YJix6b7fy2A2H2xyrkygytGXPI5pWSzwD6TToVKb37wsdJDjRpYin0yxXhOm4tXZr4DwbEYXCm91V6GQV7jO9S4T-bvZHuJmDsRe9W0N73a8zjN1etbVpsA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/ShoafBauer-150-1.jpg\" alt=\"Portrait of Thomas Koch, the shoaf farmer from Moosburg\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Fabrizia Meroi<\/h2><p>She cooks in her restaurant &#8220;Laite&#8221; in Sappada and prepares dishes that are called, for example, &#8220;falling leaves&#8221; because she seasonally integrates and refines lichens, roots, mosses and leaves from the surrounding forests.&nbsp;Fabrizia Meroi, Chef of the Year, refined with a Michelin star, is an outstanding personality in Italian Alpine cuisine.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/ZhLonOev0Hu8ofY9hKg3qFzv34V3hoUxfZlc38OOBsOXqJuWVXk0OvXJk_SColyySmRuGzHs9v5i_EkF6q2XTKa18nIz7ve8wTYDJv0Za0kJPYognlViq0tfZeypyi-ORoU8Pjj60U04ptX-O1s3f_JJ4_CW8SVy4g-FHugiMdevRefN1cnZ6E4=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2020\/12\/Fabrizia-Meroi-Foto-Ristorante-Laite-%C2%A9Andre-Firenze.jpg\" alt=\"Fabrizia Meroi Portrait\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/ZhLonOev0Hu8ofY9hKg3qFzv34V3hoUxfZlc38OOBsOXqJuWVXk0OvXJk_SColyySmRuGzHs9v5i_EkF6q2XTKa18nIz7ve8wTYDJv0Za0kJPYognlViq0tfZeypyi-ORoU8Pjj60U04ptX-O1s3f_JJ4_CW8SVy4g-FHugiMdevRefN1cnZ6E4=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2020\/12\/Fabrizia-Meroi-Foto-Ristorante-Laite-%C2%A9Andre-Firenze.jpg\" alt=\"Fabrizia Meroi Portrait\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Daniel Kraschl<\/h2><p>Head chef at the &#8220;Seewirt&#8221; on Lake Maltschach, 4-snail slow food chef: consistently regional if not even locally shopping, seasonal and creative.&nbsp;Kraschl brings with him a broad knowledge of fine cuisine without ever having become aloof &#8211; a passion for lamb.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci4.googleusercontent.com\/proxy\/mnzRR73qF172AISt3fu3g726Lrrd-TBySvW2TSGC0I4437Dc9L5LoPWaGIqemfPPOVJUr_lNoWC0mfazq_cKi-t9z9RbfhRHE01rhOdaFgcmwsOE6Kn6M6T98KGcT1foMA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Daniel-Kraschl-2.jpg\" alt=\"Portrait of Daniel Kraschl, head chef at the &quot;Seewirt&quot; on Lake Maltschach, 4-snail slow food chef\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci4.googleusercontent.com\/proxy\/mnzRR73qF172AISt3fu3g726Lrrd-TBySvW2TSGC0I4437Dc9L5LoPWaGIqemfPPOVJUr_lNoWC0mfazq_cKi-t9z9RbfhRHE01rhOdaFgcmwsOE6Kn6M6T98KGcT1foMA=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Daniel-Kraschl-2.jpg\" alt=\"Portrait of Daniel Kraschl, head chef at the &quot;Seewirt&quot; on Lake Maltschach, 4-snail slow food chef\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Christina Wildhaber<\/h2><p>She is one of the absolute experts for old types of vegetables and fruit as well as flowers and herbs in the kitchen.&nbsp;At the organic farm, attention is paid to maximum diversity, all plants are grown, processed and harvested on the farm.&nbsp;Their motto is: not much of one type, but a little of many types.&nbsp;Extensive knowledge of wild herbs and roots for the kitchen.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/H2lcB_lApBfiVfl7TxjDSdRodF0rkWXYRhlT1DR-HlhxtlLxUpHbpNhJskOttxXREqvgkotoOf-IKLREFpDxCJmepU75iHFH6IsKOt-oQLJ6gqLKuVS1F0TKCK59gzxzNASTdMQlfUE=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/IMG_20220714_203656_958.jpg\" alt=\"Portrait of Christina Wildhaber, expert for old types of vegetables and fruit as well as flowers and herbs\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/H2lcB_lApBfiVfl7TxjDSdRodF0rkWXYRhlT1DR-HlhxtlLxUpHbpNhJskOttxXREqvgkotoOf-IKLREFpDxCJmepU75iHFH6IsKOt-oQLJ6gqLKuVS1F0TKCK59gzxzNASTdMQlfUE=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/IMG_20220714_203656_958.jpg\" alt=\"Portrait of Christina Wildhaber, expert for old types of vegetables and fruit as well as flowers and herbs\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Martina Malalan<\/h2><p>Specialist in the production of oils, herbs and essences &#8211; and special mixtures for the kitchen.&nbsp;Her company, Puress Oil, is the first company in the Karst to organically grow and process native essential plants.&nbsp;Malalan is a herb tinkerer at the highest level.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci5.googleusercontent.com\/proxy\/BgcuivptSeN8J6PEREpSvSQNpJAvdm-tp27sUWlhd7KEP2IPxzbTAJKd6TrDrUWab5RivRsXu8ajc6e6T9zQsAal9fZ0uwm8H0FvqzCEfHQjN2CLGciP_FTFyRjp1jPOgQI=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Martina-Malalan-1.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci5.googleusercontent.com\/proxy\/BgcuivptSeN8J6PEREpSvSQNpJAvdm-tp27sUWlhd7KEP2IPxzbTAJKd6TrDrUWab5RivRsXu8ajc6e6T9zQsAal9fZ0uwm8H0FvqzCEfHQjN2CLGciP_FTFyRjp1jPOgQI=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Martina-Malalan-1.jpg\" alt=\"\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Roland Essl<\/h2><p>For many years a top chef, led the Weiserhof in Salzburg to culinary heights with its down-to-earth dishes.&nbsp;Currently looking for old products and recipes that are in danger of extinction.&nbsp;His book &#8220;Alpenkulinarik&#8221; is a bestseller.&nbsp;There is hardly anyone with more practical and theoretical knowledge of alpine cuisine.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci3.googleusercontent.com\/proxy\/I3J4j8jECegwatfaWNHNz3uphnMoteTP1lv2bEg6LYZDIIjHQURadhNB2h7umVnng1hnQEYbnXdD4zdmWGoNMVlqPzxDPWFRRwfCKFhyMt4TybiRfMAk=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Essl-1.jpg\" alt=\"Portrait of top chef Roland Essl\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci3.googleusercontent.com\/proxy\/I3J4j8jECegwatfaWNHNz3uphnMoteTP1lv2bEg6LYZDIIjHQURadhNB2h7umVnng1hnQEYbnXdD4zdmWGoNMVlqPzxDPWFRRwfCKFhyMt4TybiRfMAk=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/Essl-1.jpg\" alt=\"Portrait of top chef Roland Essl\"\/><\/noscript><\/figure><h2 class=\"wp-block-heading\">Severin Corti<\/h2><p>First for years as the London correspondent for the \u201cKurier\u201d, Corti was later a restaurant and gourmet critic in \u201cDer Standard\u201d.&nbsp;Today, the proven Slow Food specialist is self-employed and develops concepts for international hotel and catering businesses.&nbsp;He is also a passionate cook himself.<\/p><figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/ci4.googleusercontent.com\/proxy\/rA0CwPuE7La-kU0i1da10deaqe2mgFSp8338Ega7w4ull-IrOt3o23SWzt-ZLpHIAPnP9pzyYg83JQpd2FocmrY2c0yrOssdvLyEk11kuo3X7WRpMShTKnpwCDMSZU8w=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/c-Severin-Corti.jpg\" alt=\"Portrait of Slow Food specialist Severin Corti\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/ci4.googleusercontent.com\/proxy\/rA0CwPuE7La-kU0i1da10deaqe2mgFSp8338Ega7w4ull-IrOt3o23SWzt-ZLpHIAPnP9pzyYg83JQpd2FocmrY2c0yrOssdvLyEk11kuo3X7WRpMShTKnpwCDMSZU8w=s0-d-e1-ft#https:\/\/www.visitklagenfurt.at\/wp-content\/uploads\/2022\/08\/c-Severin-Corti.jpg\" alt=\"Portrait of Slow Food specialist Severin Corti\"\/><\/noscript><\/figure><div class=\"vlp-link-container vlp-layout-basic wp-block-visual-link-preview-link\"><a href=\"https:\/\/the-slovenia.com\/en\/gastronomy\/alpe-adria-kuche\/\" class=\"vlp-link\" title=\"Alpe Adria K\u00fcche 2022 - unique culinary event in Klagenfurt\"><\/a><div class=\"vlp-layout-zone-side\"><div class=\"vlp-block-2 vlp-link-image\"><img loading=\"lazy\" decoding=\"async\" style=\"--smush-placeholder-width: 150px; --smush-placeholder-aspect-ratio: 150\/101;max-width: 150px;\" width=\"150\" height=\"101\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1.jpg\" class=\"attachment-150x999 size-150x999 lazyload\" alt=\"\" data-srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1.jpg 1116w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-300x203.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-1024x692.jpg 1024w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-768x519.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-391x260.jpg 391w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-696x470.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-1068x722.jpg 1068w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-622x420.jpg 622w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-600x405.jpg 600w\" data-sizes=\"auto, (max-width: 150px) 100vw, 150px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><noscript><img loading=\"lazy\" decoding=\"async\" style=\"max-width: 150px;\" width=\"150\" height=\"101\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1.jpg\" class=\"attachment-150x999 size-150x999\" alt=\"\" srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1.jpg 1116w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-300x203.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-1024x692.jpg 1024w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-768x519.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-391x260.jpg 391w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-696x470.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-1068x722.jpg 1068w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-622x420.jpg 622w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/alpe-adria-1-600x405.jpg 600w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/noscript><\/div><\/div><div class=\"vlp-layout-zone-main\"><div class=\"vlp-block-0 vlp-link-title\">Alpe Adria K\u00fcche 2022 &#8211; unique culinary event in Klagenfurt<\/div><div class=\"vlp-block-1 vlp-link-summary\">The days of the Alps-Adriatic kitchen 9 to 25 September 2022 At the time of the good taste, there are many dishes in the Septmeber restaurant on the Spitzenk\u00f6che&nbsp;of the chemical scene&nbsp;.&nbsp;Hand-made products from Friar, the Veneto, Carinthia, Styria and Slovenia are presented in the same&nbsp;colors as&nbsp;the genusmeile&nbsp;. Dabei reihen sich&nbsp;kleine, feine culinary&nbsp;events as costly [&hellip;]<\/div><\/div><\/div><h2 class=\"wp-block-heading\">September 19th<\/h2><h4 class=\"wp-block-heading\">That&#8217;s where the gastro journey goes: Food Trends 2022+<br>Hanni R\u00fctzler<\/h4><p>The publisher of the annual Food Report talks about the key trends in the field of gastronomy.<\/p><p>Time: 10.00 a.m. \u2013 10.45 a.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">3 trends &amp; tips in 30 minutes<br>Hanni R\u00fctzler<\/h4><p>In a brief outline, Food Report publisher Hanni R\u00fctzler reveals the three biggest trends along with practical tips.<\/p><p>Time: 11.00 a.m. \u2013 11.30 a.m.<br>Location: Alte Post II room<br>Price: included in the conference ticket<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">Archeology of Taste<br>Lojze Wieser<\/h4><p>Lojze Wieser embarks on a small &#8220;archaeological&#8221; taste tour with tasting of the Alps-Adriatic.<\/p><p>Time: 11:00 a.m. \u2013 1:00 p.m.<br>Location: Suite 500<br>Price: included in the conference ticket<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">This is how you get through crises more easily<br>Dada Jerov\u0161ek &amp; Paul Haas<\/h4><p>She is the grand dame of gastronomy in Ljubljana, he rocks the largest gastronomy group in Klagenfurt: Dada Jerov\u0161ek &amp; Paul Haas reveal how they have grown through crises.<\/p><p>Time: 11.00 a.m. \u2013 11.45 a.m.<br>Location: Sandwirth Hall<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Tips for successful Gastro<br>Dada Jerov\u0161ek &amp; Paul Haas<\/h4><p>A privatissimum to discuss success factors in today&#8217;s gastronomy.<\/p><p>Time: 12.00 \u2013 12.30 p.m.<br>Location: Alte Post II room<br>Price: included in the conference ticket<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">Sauerkraut, Vongole and Cevapcici.&nbsp;Trieste cuisine \u2013 between Central Europe, the Mediterranean and the Balkans<br>George Desrues<\/h4><p>Georges Desrues is a proven connoisseur of Trieste cuisine and its influences: what you can learn from it today and put it on your own menu.<\/p><p>Time: 12.00 p.m. \u2013 12.45 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><div class=\"vlp-link-container vlp-layout-basic wp-block-visual-link-preview-link\"><a href=\"https:\/\/the-slovenia.com\/sl\/gastronomija\/alpe-adria-connect\/\" class=\"vlp-link\" title=\"Prihaja nova gospodarska mre\u017ea Alpe Adria Connect - THE Slovenia\" rel=\"nofollow\" target=\"_blank\"><\/a><div class=\"vlp-layout-zone-side\"><div class=\"vlp-block-2 vlp-link-image\"><img decoding=\"async\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2022\/08\/Helmuth-Micheler-Stefan-Sternad-Adi-Kulterer-Marjana-Majeric-Max-Habenicht-in-Niko-Slavnic.jpg\" style=\"--smush-placeholder-width: 1200px; --smush-placeholder-aspect-ratio: 1200\/800;max-width: 150px; max-height: 150px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2022\/08\/Helmuth-Micheler-Stefan-Sternad-Adi-Kulterer-Marjana-Majeric-Max-Habenicht-in-Niko-Slavnic.jpg\" style=\"max-width: 150px; max-height: 150px\" \/><\/noscript><\/div><\/div><div class=\"vlp-layout-zone-main\"><div class=\"vlp-block-0 vlp-link-title\">Prihaja nova gospodarska mre\u017ea Alpe Adria Connect &#8211; THE Slovenia<\/div><div class=\"vlp-block-1 vlp-link-summary\">Prvi dogodek Alpe Adria Connect je \u010dezmejno povezal poslovne\u017ee in organizacije iz avstrijske Koro\u0161ke ter Slovenije tako na okrogli mizi kot tudi za gurmansko oblo\u017eeno mizo z izjemnima chefoma Predstavniki gospodarstva, politike in turizma so danes na okrogli mizi z naslovom Alpe Adria: gospodarska a\u2026<\/div><\/div><\/div><h4 class=\"wp-block-heading\">Tasting of sauerkraut, vongole and cevapcici<br>George Desrues<\/h4><p>A lightning tasting tour of Trieste and some of its flavors.<\/p><p>Time: 1:00 p.m. \u2013 1:30 p.m.<br>Location: Alte Post II room<br>Price: \u20ac5<br>Reservations:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">Viticulture 4.0.&nbsp;Success grows from cooperation: Tips from Eruptions winemaker<br>Stefan M\u00fcller<\/h4><p>Stefan M\u00fcller is a co-founder of the eruption winegrowers around Kl\u00f6ch and Straden in south-eastern Styria.&nbsp;How stricter criteria and close cooperation lead to success.<\/p><p>Time: 1:00 p.m. \u2013 1:45 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Tasting of outstanding wines from the eruption winemaker<br>Stefan M\u00fcller<\/h4><p>Their names are M\u00fcller, Krispel, Scharl, Gollenz, etc. Great names, great wines.&nbsp;Stefan M\u00fcller lets the palate taste a fine selection.<\/p><p>Time: 2:00 p.m. \u2013 2:45 p.m.<br>Location: Alte Post II room<br>Price: \u20ac 5<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><div class=\"vlp-link-container vlp-layout-basic wp-block-visual-link-preview-link\"><a href=\"https:\/\/the-slovenia.com\/sl\/gastronomija\/5-dnevi-alpsko-jadranske-kuhinje-ob-vrbskem-jezeru-v-celovcu\/\" class=\"vlp-link\" title=\"5. dnevi alpsko-jadranske kuhinje ob Vrbskem jezeru v Celovcu - THE Slovenia\" rel=\"nofollow\" target=\"_blank\"><\/a><div class=\"vlp-layout-zone-side\"><div class=\"vlp-block-2 vlp-link-image\"><img decoding=\"async\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2022\/09\/DAVIDE-DE-PRA-Carbonaro-dAlaska-Ph-R.Pastrovicchio.jpg\" style=\"--smush-placeholder-width: 1200px; --smush-placeholder-aspect-ratio: 1200\/800;max-width: 150px; max-height: 150px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><noscript><img decoding=\"async\" src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2022\/09\/DAVIDE-DE-PRA-Carbonaro-dAlaska-Ph-R.Pastrovicchio.jpg\" style=\"max-width: 150px; max-height: 150px\" \/><\/noscript><\/div><\/div><div class=\"vlp-layout-zone-main\"><div class=\"vlp-block-0 vlp-link-title\">5. dnevi alpsko-jadranske kuhinje ob Vrbskem jezeru v Celovcu &#8211; THE Slovenia<\/div><div class=\"vlp-block-1 vlp-link-summary\">Od 9. do 25. septembra 2022 v Celovcu 5. Dnevi alpsko-jadranske kuhinje od 9. do 25. septembra v Celovcu so edinstvena poroka alpske in sredozemske kuhinje: 50prireditev z vidnimi \u0161efi, kot so Fabrizia Meroi, Toma\u017e Kav\u010di\u010d ali Sepp Schellhorn, poleg tega 1. Alpsko-jadranski dialogi, Alpsko-jadranska\u2026<\/div><\/div><\/div><h4 class=\"wp-block-heading\">Autochtone &amp; PiWi&#8217;s wines from the Alps-Adriatic region: Muskaris, Rebolla, Vitovska &amp; Co.<br>Gerald Glinik, Austrian Sommelier Association<\/h4><p>12 different grape varieties &#8211; each unique and distinctive in the Alps-Adriatic region: top sommelier Gerald Glinik guides you through this outstanding tour.<\/p><p>Time: 2:00 p.m. \u2013 3:45 p.m.<br>Location: Suite 600<br>Price: \u20ac10<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">A cheese like it used to be: 100% raw milk &amp; a cotton cloth.&nbsp;Tips &amp; Trends<br>David Li\u010den &amp; Kristjan Vidmar<\/h4><p>In the Vipava Valley, in a hidden military gallery from the last century, one of the most outstanding cheeses in Slovenia matures.&nbsp;How the Vidmar brothers revived the ancient art of cheese making.<\/p><p>Time: 3.00 p.m. \u2013 3.45 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Results of the blind tasting &#8220;Autochtone &amp; PiWi&#8217;s wines from the Alps-Adriatic region<br>Gerald Glinik, Austrian Sommelier Association<\/h4><p>Here you can find out where the individual autochthonous grape varieties in the Alps-Adriatic region ranked in this blind tasting and how they fared.<\/p><p>Time: 4 p.m. \u2013 4.30 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Tasting of outstanding cheeses from the Vipava Valley: Golden Ring<br>David Li\u010den &amp; Kristjan Vidmar<\/h4><p>Varieties such as Vipava Valley, Soft Valley and Blue Valley ripen deep underground: raw milk cheeses with natural mold formation in blue, black and orange tones.&nbsp;Golden ring of the Vidmar brothers.<\/p><p>Time: 4.00 p.m. \u2013 4.45 p.m.<br>Location: Suite 500<br>Price: \u20ac 5<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">The dance around the golden calf<br>Sepp Schellhorn<\/h4><p>The dance around the golden calf awaits interested visitors: a calf, butchered and processed from &#8220;nose to tail&#8221;.&nbsp;Sepp Schellhorn, top chef, art connoisseur, committed landlord-politician and host at the Seehof in Goldegg, shows what a chef has to master in order to process a veal without waste and leftovers.&nbsp;Tastings of all parts of the calf are of course part of the programme.<\/p><p>Time: 4:00 p.m. \u2013 8:00 p.m.<br>Location: MAKERSPACE Carinthia, Lastenstra\u00dfe 26<br>Price: \u20ac 58 per person including admission and ongoing tasting of specialties of freshly cooked veal and wine accompaniment from Rebenhof \u2013 S\u00fcdsteiermark<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h2 class=\"wp-block-heading\">September 20th<\/h2><h4 class=\"wp-block-heading\">Gastronomy today: existential threat versus \u201chigh flyer\u201d<br>Wolfgang Rosam<\/h4><p>Falstaff publisher and communication professional Wolfgang Rosam shows the current light and dark sides in gastronomy &#8211; and how to be put in the spotlight again.<\/p><p>Time: 10.00 a.m. \u2013 10.45 a.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">How important are restaurant guides &amp; ratings?<br>Wolfgang Rosam<\/h4><p>Everything overrated?&nbsp;Does my restaurant have to have forks, toques, stars &#8211; or what else does it need?<\/p><p>Time: 11.00 a.m. \u2013 11.30 a.m.<br>Location: Alte Post II room<br>Price: included in the conference ticket<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">Wild cuisine 4.0.&nbsp;Trends &amp; Tips<br>Toma\u017e Kav\u010di\u010d<\/h4><p>Toma\u017e Kav\u010di\u010d is currently Slovenia&#8217;s top chef.&nbsp;He is a master of venison cuisine and reveals what is currently \u201cwild\u201d on the plate in Slovenia, what he pays special attention to in venison cuisine and in which direction it is developing.<\/p><p>Time: 11.00 a.m. \u2013 11.45 a.m.<br>Location: Sandwirth Hall<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">What&#8217;s that sparkling in the glass?&nbsp;Masterclass Tasting of Remarkable Alps-Adriatic Sparkling Wines<br>Gerald Glinik, Austrian Sommelier Association<\/h4><p>12 outstanding wines from the regions of Carinthia, Styria, Istria, Slovenia, Friuli and Veneto are tasted brut.&nbsp;With top sommelier Gerald Glinik.<\/p><p>Time: 11:00 a.m. \u2013 12:45 p.m.<br>Location: Suite 600<br>Price: \u20ac10<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">More lamb in the pots!<br>Thomas Koch &amp; Daniel Kraschl<\/h4><p>Thomas Koch is the shoaf farmer and Daniel Kraschl the slow food chef at the Seewirt on Lake Maltschach.&nbsp;Both are linked by passion for lamb: trends, tips, processing, recipes.<\/p><p>Time: 12.00 p.m. \u2013 12.45 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Express cooking class game cuisine 4.0<br>Toma\u017e Kav\u010di\u010d<\/h4><p>Toma\u017e Kav\u010di\u010d gives insights into his special game cuisine and reveals and cooks an original recipe.<\/p><p>Time: 12.00 p.m. \u2013 1.30 p.m.<br>Location: Suite 500<br>Price: \u20ac 15<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">Results of the Alpen-Adria sparkling wine tasting<br>Gerald Glinik, Austrian Sommelier Association<\/h4><p>Here you can find out which sparkling wines from which Alps-Adriatic region performed best at the tasting and their special features.<\/p><p>Time: 1.00 p.m. \u2013 1.30 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Tasting of lamb products<br>Thomas Koch &amp; Daniel Kraschl<\/h4><p>Special features of the lamb and the stories behind it as well as tips for processing including a small product tasting.<\/p><p>Time: 1:00 p.m. \u2013 2:00 p.m.<br>Location: Alte Post II room<br>Price: included in the conference ticket<br>Reservations:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\" id=\"m_5827265178805707556gmail-h-kochen-einfach-mit-dem-was-da-istfabrizia-meroi\">Cook simply with what is there<br>Fabrizia Meroi<\/h4><p>Chef of the year, awarded a Michelin star &#8211; and yet as down-to-earth and honest as her dishes: that is Fabrizia Meroi from Sappada.&nbsp;She talks about reduction to the essentials and the tricks to bring the best out of what is there on the plate.<br><br>Time: 2:00 p.m. \u2013 2:45 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Wild herbs in the kitchen.&nbsp;The best tips from Trieste and Carinthia<br>Christina Wildhaber &amp; Martina Malalan<\/h4><p>Nothing works in the kitchen without them \u2013 herbs.&nbsp;Wild herb experts Christina Wildhaber from Br\u00fcckl and Martina Malalan from Trieste reveal what is currently en vogue, give tips for cooking and reveal interesting combinations.<\/p><p>Time: 3.00 p.m. \u2013 3.45 p.m.<br>Location: Sandwirth Saal<br>Price: included in the conference ticket<\/p><h4 class=\"wp-block-heading\">Tasting of the best wild herbs in the Karst and in Carinthia<br>Christina Wildhaber &amp; Martina Malalan<\/h4><p>Smell &amp; taste which wild herbs could go well with which dishes.<\/p><p>Time: 4:00 p.m. \u2013 4:45 p.m.<br>Location: Alte Post II room<br>Price: included in the conference ticket<br>Reservation:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h4 class=\"wp-block-heading\">Meat as a spice and the rediscovery of the lard pan<br>Roland Essl and Severin Corti<\/h4><p>Roland Essl, Salzburger, highly decorated chef and intimate connoisseur of Alpine cuisine, shows in an interview with the journalist Severin Corti how our ancestors have perfected the sustainable use of meat over centuries.&nbsp;Essl stands at the lard pan and uses 4 courses to show how yesterday&#8217;s kitchen can become tomorrow&#8217;s.&nbsp;With matching wines from the Rebenhof winery.<\/p><p>Time: 5 p.m.<br>Location: MAKERSPACE Carinthia, Lastenstra\u00dfe 26<br>Price: \u20ac39 for a 4-course menu including accompanying wines from Rebenhof-S\u00fcdsteiermark<br>Reservations:&nbsp;<a href=\"https:\/\/www.visitklagenfurt.at\/de\/planen-und-buchen\/erlebnisse\/tage-der-alpen-adria-kueche\/#\/erlebnisse\" target=\"_blank\" rel=\"noreferrer noopener\">visitklagenfurt.at\/erlebnisse<\/a><\/p><h2 class=\"wp-block-heading\">Taste the Alpe Adria Region <\/h2><p>The final highlight will be the Alpe Adria Kuche is the so-called &#8220;Pleasure mile&#8221;, which will be held in the historic center of Klagenfurt: from 25th to 27th September. Regional delicacies are tasted between Renaissance arcades, courtyards, and beautiful squares. More than 45 exhibitors present their products between olive oils &#8211; Oil Pope Heinrich Zehetner will offer tastings &#8211; saffron, cheese, wild herbs, wines, organic meat, desserts, and coffee. Culinary hotspots such as Sappada, Goriska Brda, Riegersburg, Gorenja Vas, Central Carinthia are guests and show their diversity. A land of plenty of good taste awaits visitors.<\/p><figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" data-src=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-1024x683.jpg\" alt=\"\" data-id=\"40110\" data-link=\"https:\/\/the-slovenia.com\/?attachment_id=40110\" class=\"wp-image-40110 lazyload\" data-srcset=\"https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-1024x683.jpg 1024w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-300x200.jpg 300w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-768x512.jpg 768w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-391x260.jpg 391w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-1536x1024.jpg 1536w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-2048x1365.jpg 2048w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-696x464.jpg 696w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-1068x712.jpg 1068w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-1920x1280.jpg 1920w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-630x420.jpg 630w, https:\/\/the-slovenia.com\/wp-content\/uploads\/2020\/09\/KULINARIK_tdaak_2019_genussmeile_c-Arnold-P\u00f6schl_362-600x400.jpg 600w\" data-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; 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[&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":48029,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1669,449,158,172],"tags":[3804,3808],"class_list":{"0":"post-48025","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-chefs","8":"category-events","9":"category-food","10":"category-gastronomy","11":"tag-alpe-adria","12":"tag-alpe-adria-dialogues"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>1. Alpe Adria Dialogues - THE Slovenia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/the-slovenia.com\/gastronomy\/alpe-adria-dialogues\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"1. Alpe Adria Dialogues - THE Slovenia\" \/>\n<meta property=\"og:description\" content=\"The 1st Alpe Adria Dialogues are dedicated to the latest issues and bring people in front of the curtain who deal with high-quality products, their refinement and the preparation of food.\u00a0Trend scouts, book authors and practitioners will also talk about where the culinary journey will lead in the future.\u00a0Cooking workshops, wine seminars and tastings included. 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