Traditional Carinthian rye bread is prepared with homemade yeast and only using rye flour. With its characteristic sour taste, it goes well with butter and honey, and on Carinthian farms you can also try it in addition to cold cuts. This is probably the only bread that isn’t as good when eaten hot due to its gummy consistency. You need to wait at least a few hours for it to cool down.
Even today, rye sourdough bread has a special place in Carinthia, as many traditional meals and customs are connected to it. This is one of the reasons why the recognition of the Carinthian rye sourdough bread as an intangible cultural heritage is one of the main goals of the »Koroška košta project«. The project is taking place in 2021, as Slovenia has been named the European Region of Gastronomy 2021 based on its gastronomic offers.