Slow Food Tasting Tacle

At Fort Kniepass, we let it bubble and wrap the popular Kaspressknödel dumplings in soothing clouds of microbes. Thomas Hollaus serves Pinzgau cheese dumplings with pink cabbage and sour cream dip. He ferments cabbage from the Stechau farmer in Saalfelden and finishes it off with sour milk products from Mei Muich in Leogang - a boundlessly invigorating burger. You will also find out how you can ferment the pink cabbage yourself at home. We celebrate good taste together with Slow Food!