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 5 medals is aged for 10 years in different wood barrels.
Matching: ideal for roast, grilled and boiled meat, mixed vegetables, French fries, boiled potatoes, eggs, fish, cheese, fruit mix, ice-cream, yoghurt, pancakes,...
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
In order to permit even more distants clients to taste fresh Trenker bread, modern techniques of conservation are utilised. The bread prepared with all the original ingredients is pre-baked at the bakery and packaged with care in a modified atmosphere. In this manner, the bread maintains its natural freshness and is ready for export to nearby countries.
In our native country Italy, garlic is a key ingredient in most recipes. Whether fresh or processed, it surely gives a special flavour to a dish or a snack. Our Family Happys with garlic are therefore meant as a culinary bridge between the traditional South Tyrolean food and the Mediterranean flair of the Italian cuisine
The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.