Gastronomic product based on bread and speck, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.
cubed bread (soft wheat flour type "0", water, lard, olive oil, yeast, salt), bacon 15% (pork, salt, dextrose, spices, preservative: sodium nitrite), water, onion, vegetable broth (water, natural flavourings, dehydrated vegetables in varying proportions - onion, celery, carrot, leek, parsley), pasteurised EGGS, pasteurised egg yolk, parsley, sunflower and ARACHID seed oil, coriander, garlic, salt.
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.
This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.
Classic Balsamic Vinegar of Modena for daily use.
One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun
Tartufo Cappuccino 200 gr. - Antica Torroneria Piemontese
Tartufo Stracciatella 200 gr. - Antica Torroneria Piemontese