How can they be so tasty and fragrant? The secret lies in the artisanal preparation, the baking in the wafer mould and the addition of cheese, which with its aroma makes them delicious either on their own or as an accompaniment to... anything wine to beer and cold cuts to spreads. Ingredients list: Wheat flour, CHEESE powder 14%, MILK whey powder, palm oil, salt, egg powder, paprika powder, emulsifier: SOY lecithin; pepper.
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Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
BERNARDI bacon - the time to the maturity is esteemed to us
