Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
Cream with Taggiasca olives as a base, in pure olive oil. Excellent on bread or pasta.
The color of rubies, its interesting bouquet of violets paired with a round, harmonious taste of bitter almonds, combine to make this wine an unusually sophisticated representative of its kind.
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.