As good as freshly baked No preservatives or leavening agents allowed: for our Vinschgerl with spelt we strictly follow the original South Tyrolean recipe with sour rye dough, spelt and aromatic spices. Gourmet tip?
Heat it up in the oven at 180° for 4 minutes to release all its flavour.
wholemeal RYE flour 32%, wholemeal RYE sourdough 30% (wholemeal RYE flour, water, starter cultures), wholemeal WHEAT (FARRO) flour 18%, water, yeast, sea salt, cumin, fennel, fenugreek.
Pesto red 130 gr. - Ranise
1 medal = 2 years ageing. This Balsamic vinegar of modena whit 7 medals is aged for 15 years in different wood barrels. The Acetaia waiver to the specification of 7,5 medals for 15 years of aging, which is why they printed only 7 medals.
Gorgonzola dolce D.o.p. Extra - 1/8 da 1,5 kg
Delicious white chocolate cream raspberry