As good as freshly baked No preservatives or leavening agents allowed: for our Vinschgerl with spelt we strictly follow the original South Tyrolean recipe with sour rye dough, spelt and aromatic spices. Gourmet tip?
Heat it up in the oven at 180° for 4 minutes to release all its flavour.
wholemeal RYE flour 32%, wholemeal RYE sourdough 30% (wholemeal RYE flour, water, starter cultures), wholemeal WHEAT (FARRO) flour 18%, water, yeast, sea salt, cumin, fennel, fenugreek.
Crispy pretzel biscuits and fine crackers in a practical, friendly and resealable box.
Smoked and matured in fresh mountain air, gluten- and lactose-free.
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
Cantuccini mandorla 300 gr. - Antichi dolci di Siena
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.