Region: Maremma
Appearance: Cylinder with 35 cm of diameter
Smell: intensely, vegetal and fruity
Taste and aroma: intensely - persistently
Consistency and structure: compact dough - mellow-melting
Maturation: approx. 60 days of ripe cellar
Typical pear notes, fine, sweet and mild.
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flowery, light scent reminiscent of violets, full velvety taste
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Black figs mustard sauce 125 gr. - Grashoff 1872
