Chalice Magnum bordeaux art. 1731 - Cantina Arredo
With the Bresaola we define an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
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.