Sea Salt Sal fiore di Romagna Sale dei Papi 300 gr. - Salina di Cervia
Mortandella approx. 300 gr. - Mendel Speck
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Polenta with bacon - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
in cubes cut wheat bread, dehydrated
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.