Ingredients: durum wheat semolina, whole fresh eggs 33.4%; black truffle (tuber aestivum life) 3,7%, aroma.
Net weight: 250gr.
Boiling Time: 1,5 minutes
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
Ingredients: durum wheat semolina, whole fresh eggs 32%; sepia 1,83%, salt.
It is an egg liqueur refined with rum and created especially for being drunk in company after a day spent on the snow in the mountains or at home. Very easy to prepare. It has a charming flavour. Suggestions: "Bombardino": warm Bombardino up slightly and decorate it with whipped cream. "Calimero": slightly warm up an espresso mixed with bombardino and decorate it with whipped cream.
Color: Straw yellow with light green reflections and intense, persistent and fine perlage, creamy foam Bouquet: Intensely fruity and fresh Flavour: Well-bodied, zesty and persistent