Polenta with roe deer - tradition the Dolomites, eating-ready, already salted.
Gastronomic speciality on the basis of cornmeal and additions.
Preparation: 8 - 10 servings
Bring 1.9 Litres of water bring to the boiling. The packet contents slowly sprinkle into the water and mix with the whisk. Allow to cook under occasional stirring 4 minutes. Serve with cold-pressed olive oil or butter. Warmed up with butter or oil in the frying pan the polenta is also very tasty.
For you individual voucher please insert a quantity (f.e. quantity: 19 x 1,00 = 19,00 Euro)
>> dettaglio
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
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.
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
Exclusively of beef made salami, a delicacy in the raw sausage. The careful production and the natural maturation lend a special mark to this product.
