Ingredients: Balsamic Vinegar of Modena with cook- grape Lambrusco and Trebbiano with addition of wine vinegars.
Description: 1 medal = 2 years ageing. This Balsamic vinegar of modena whit 2 medals is aged for 4 years in different wood barrels.
Matching: mixed salads, raw or cooked vegetables, white meat, boiled fish, omelette, vinaigrettes and marinades.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.