Roasted over olive tree wood
A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety.
Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product.
Composition: 90 % Arabica, 10 % Robusta
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured
Ingredients: durum wheat semolina, whole fresh eggs 33.4% Net weight: 8.8oz/250gr. Boiling Time: 2 minutes, Serves: 4/5
The Acorn-Fed Iberian Shoulders 'Reserva Montanera' (Boned) by Estirpe Negra, made the front limbs of prime Iberian Pigs, are skilfully hand-crafted using traditional methods. Only the very best Iberian pigs are selected, which are fed on acorns during the 'Montanera' (free-range) period on the vast expanses of 'Dehesas' (grazing pastures) found in Extremadura on the Iberian Peninsula (Spain).
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.