Production: at the end of spring in different areas of Italy
Physical state: slow crystallization
Colour: amber if liquid, beige if crystallised
Bouquet: of flowers and cooked fruit, medium intense
Flavour: moderately sweet and acidulous but not astringent with a not very persistent aroma
Use: it is the best known table honey and used in various combinations
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.
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.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
Use: excellent on ricotta or with bread and butter. It is the honey that bees produce honeydew (sugar secretion of homopteran insects that feed on the sap of trees).
Still today Casa Modena respects this tradition when producing rigorously a Dop product, or rather certificate in the respect of rigid rules foreseen by the law: only meats of national swines are used exclusively, checking the additives and each phase of the working.