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HOME »   Specialities »   Italian Specialities »   Polenta »   Polenta with wild boar 400 gr.
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Polenta with wild boar 400 gr.

 
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8,45 EUR in stock
incl. 10 % Tax excl.
ready for shipment: in stock
 
2,11 EUR/100 gr.
Product No.: 606
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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.


Buy now this product together with South Tyrolean goulash soup 400 gr. - Villgrater
Polenta with wild boar 400 gr. South Tyrolean goulash soup 400 gr. - Villgrater
15,15 EUR
You save:
incl. 10 % Tax excl.

Polenta with wild boar 400 gr.
ready for shipment: in stock
  South Tyrolean goulash soup 400 gr. - Villgrater
 — ready for shipment: in stock

Buy now this product together with White Polenta with broccoli 100 gr. - Casale Paradiso
Polenta with wild boar 400 gr. White Polenta with broccoli 100 gr. - Casale Paradiso
11,55 EUR
You save:
incl. 10 % Tax excl.

Polenta with wild boar 400 gr.
ready for shipment: in stock
  White Polenta with broccoli 100 gr. - Casale Paradiso
 — ready for shipment: in ca. 5 days

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This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.

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South Tyrolean goulash soup 400 gr. - Villgrater

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The land hunters Villgrater are classical tyrolean raw sausages with their typical flat-pressed form, like the Kaminwurzen, easily smoked, produced of beef and pork, well ground.

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Prezzo 6,45 EUR
( 3,79 EUR/100 gr.)

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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.

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Prezzo 5,15 EUR
( 2,06 EUR/100 gr.)


Die echten Südtiroler Spezialitäten, Südtiroler Speck, Käse, Weine & italienische Feinkost bequem von zu Hause aus bestellen!

 
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