Polenta with cheese - tradition the Dolomites, eating-ready, already salted.
Gastronomic speciality on the basis of cornmeal and additions.
Preparation: 8 - 10 servings
Bring 1.9 Litres of water bring to the boiling. The packet contents slowly sprinkle into the water and mix with the whisk. Allow to cook under occasional stirring 4 minutes. Serve with cold-pressed olive oil or butter. Warmed up with butter or oil in the frying pan the polenta is also very tasty.
A heart of smoothest cream the finest hazelnuts captured between two light and crisp wafers and then wrapped in exquisite white chocolate.
Advent calendar 224 gr. - Loacker
A generous 250g bag with at least 65 bite-sized pieces or choose the 220g bag with at least 55 delicious bites.
A heart of smoothest cream the finest hazelnuts captured between two light and crisp wafers and then wrapped in exquisite milk chocolate.
Every drop of this finest liqueur reflects the special flavour of this popular fruit.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun