For gourmets a confidential tip! The mild Sarntaler handle has a ripening period of three months and is produced in the in-house buchtery by well-chosen leg shares. The fine spice and the unique aroma connects him with the Sarntal.
The Sarntaler handle is as an hors-d'oeuvre, well cut, with rocket, or also with lemon and in discs of grated Parmesan a speciality. A specific feature is the "Sarntaler of pizza" with bacon, handle and farm sausages. Silver with the international professional competition in Wels / Austria.
VIROPA Mulled Wine Spice The preparation of mulled wine during the cold seasons has a long tradition in South Tyrol. The composition of the ingredients follows an old recipe "Grandma`s times". The ingredients provide this drink with a special touch.
Salame picnic ca. 4 x 40 gr. - Maletti 1867
Salami abruzzese ca. 400 gr. - Maletti 1867
Salamella passita ca. 400 gr. - Maletti 1867
This hand-scooped Camembert of cow's raw milk is improved with high-quality Pistazien Bronte which grow up in the north slopes of the Sicilian volcano Etna. The pistacios distinguish themselves by an unmistakeable, slightly resinous taste and are picked by hand - one after the other. It doesn't surprise that they count without doubt to the very best pistacios and are appreciated gourmets as gourmet-cooks.
Goat milk soft cheese the Algovia. Maturation approx. 30 days. This Camembert is improved with a cream walnuts. As a festive hors-d'oeuvre with nuts for the holidays.