Production: between July and August in north-eastern Italy
Physical state: slow crystallization
Colour: dark amber to red-brown
Bouquet: strong scent of spices, penetrating
Taste: not very sweet, marked with fresh vegetables, carob, rhubarb and liquorice stick
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).
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.
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A particular speciality; it is born in an uncontaminated landscape of mountains and valleys, growth in the fresh crisp air of the Alps and is improved by the centenarian and traditional ability of the local producers. Trancio IGP by weight variable. 350 gr. of goodness of the Alto Adige, the regular shape, is a precious help in kitchen be like ingredient than like fanciful appetizer.
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.
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.
