Orecchiette 500 gr. - Pastificio Cavalieri
Polenta with chanterelles - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
>> dettaglio
Polenta with roe deer - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
Polenta with wild boar - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
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 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.
Pane Carasau is a thin and crisp bread made only Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds' wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
