This hand-scooped Camembert of cow's raw milk is improved with high-quality Pistazien Bronte which grow up in the north slopes of the Sicilian volcano Etna. The pistacios distinguish themselves by an unmistakeable, slightly resinous taste and are picked by hand - one after the other. It doesn't surprise that they count without doubt to the very best pistacios and are appreciated gourmets as gourmet-cooks.
Hansi Baumgartner is a well-known cheese affineur and founder of Degust, a renowned producer of cheese specialities based in South Tyrol. The name Degust is an abbreviation for "Degustation", which already indicates Hansi Baumgartner's goal: He wants to offer his customers a special taste experience. Hansi Baumgartner has been working in the cheese industry since the 1980s and during this time he has acquired a broad knowledge of the production and ripening of cheese. In his products, he combines traditional craftsmanship with innovative methods and relies on high-quality raw materials and gentle processing. He places particular emphasis on close cooperation with regional cheese dairies and farmers in order to produce products of the highest quality and authenticity. The Degust range includes a wide selection of cheese specialities South Tyrol and other regions of Italy. mild cheeses to strong and spicy varieties, there is something for every taste. Particularly well-known are Hansi Baumgartner's affinage specialities, where he matures the cheeses under optimal conditions, allowing their full aroma to unfold. With Degust and Hansi Baumgartner, the focus is on unique cheese specialities South Tyrol and the highest quality in production and processing.
Mild cut-cheese, typical aroma the alpine dairy Three Peaks, Toblach
>> dettaglio
The "Extra" quality was born a careful selection of olives that boast the maximum characteristics of the selected quality. Harvested on the Venetian hills once ripe, they are processed with the traditional cold extraction system. This oil of the fragrant taste and fruity scent, is of deep green colour with golden reflexes.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
in cubes cut wheat bread, dehydrated
