Producer: Beppino Occelli, Piedmont
Cheese type: Soft cheese bovine milk
Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior
Aroma: soury - milk
Flavour: well-rounded - buttery - reminds you of fermented milk
Consistency: soft - creamy
Maturation: 8 weeks in the natural cellar
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
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.
BRIMI Mozzarella Bocconcini is an original Italian cheese made of cow's milk in brine. It is ideally served in salads and in many other modern dishes.
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.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
mixed vegetables with Pleurotus mushrooms in olive oil.