Selected, small chanterelles, lightly soured with vinegar seasoning and refined bay leaves. Pickled in olive oil, they are ideal for starters, cold dishes and salads.
Chanterelles (Cantharellus cibarius), olive oil, wine vinegar, salt, sugar, flavourings, acidity regulator: citric acid (E 330), antioxidant: Lascorbic acid (E 300).
Smoked bacon approx. 3 kg. - Hackerhof Lanz Bernhard
Gastronomic product made of bread and chanterelle mushrooms, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.
Raspberry lemon syrup 5 l. - Susi
Chanterelle mushrooms (Cantharellus cibarius)