Cheese bliss the Upper Venosta Valley (Val Venosta/Vinschgau)
The highest mountain in South Tyrol's Alps lends Mila Ortler Cheese its name. It is made exclusively pure fresh milk of the Upper Venosta Valley, and is produced in accordance with time-honoured traditions. After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
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Homemade Pasta made of Khorasan - Linguine 500 gr. - Pasta Callari
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
Chestnut honey has a reddish-brown colour, can crystallise with the time. It is the opposite of the acacia honey. It has a very strong, aromatic, slightly harsh aroma. It is rumoured that is has therapeutic effects on sore throat, pairs off very well with cheese. Some swear it exists nothing better for sugaring the coffee than chestnut honey, he should strengthen the aroma.
100% of apple juice biological, cloudy, without additives.
Extra virgin olive oil of the "Tracciato" stoned type Cold extract olive pulp alone
