Appearance: matured in beeswax
Smell: Nectar - fruity - floreal
Taste and aroma: intensely
Consistency and structure: like butter - melting
Maturation: approx. 90 days
This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.
For you individual voucher please insert a quantity (f.e. quantity: 19 x 1,00 = 19,00 Euro)
One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.