Producer: Caseificio Zani - Brescia
Appearance: White mould attempts - cream-white dough
Smell: white mushrooms
Taste and aroma: mawkishly - sourly - straw aromas
Consistency and structure: creamy - softy
Maturation: approx. 15 days in the climatic chamber
It is the Caciotta Edelweiss smoked with marks of juniper.
Apricots Jam 65% 600 gr. - Breon
Ruby red in colour with purple reflections, this wine the Lake Caldaro region has delicate aromas reminiscent of violets and a hint of bitter almonds. With its fruity and balanced taste, it is an ideal accompaniment to appetisers, country-style snacks and hearty home cooking, yet also to the classic pizza or meat and poultry dishes. This wine should be served and drunk slightly chilled yet not cold.
The Südtiroler Edelvernatsch, also known as Schiava, is a light-bodied wine, whose color is light ruby to deep ruby red. It is pleasant and fruity on the palate, often with a touch of bitter almonds.
This bacon is well suited for hors-d'oeuvre courts.
The Hungarian Salami Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.