Caponata made with aubergines, tomatoes, pine nuts, black olives, celery and onion. Excellent side dish for fish and meat. Ingredients: aubergines, tomato pulp, water, onions, olive oil, celery double tomato concentrate, sugar, olives, wine vinegar, capers, pine nuts, salt, antioxidant: ascorbic acid (E300).
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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.
For those looking for an intensely pleasurable and strongly flavoured break at any time of the day (the right time), LAVAZZA CEG is a blend with a distinctive character made of fine Arabica and Robusta coffees. A chocolaty blend with a distinct full bodied taste.
Lightly-baked, crunchy rye bread in small format. As a rule, our South Tyrolean Mini-Schüttelbrot is eaten between meals (during a so-called 'Jause' or 'Brotzeit') or rather during a light afternoon meal (the South Tyrolean 'Marende'). It makes of course a perfect accompaniment to wine and beer.
