Origin: Ahornach, Valle Aurina, South Tyrol
Cheese type: acid-set cheese cow raw milk
Odour: animal, vegetal
Flavour: rustic, acid, bitterish, sensation of adstringency
Aromas: intense of leather, stable, beeswax
Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
His typically red colour and his refreshing taste make Sanbittèr an ideal component of cocktails.
It is the soft aperitif par excellence, as well as the synonym of genuineness, with the strong relational and affective valence with its origin territory: the Triveneto.
For this creation we use a hand made grey cheese with edible vegetal charcoal. Hence the name Ligni comes (Latin "carbon ligni"). A rustic cheese with intensive-substantial smell and easily sourish aroma. Grained and mellow consistency. Excellent as an hors-d'oeuvre in combination with olive oil.