Spelled Vinschgerl, pronounced Alto Adige If South Tyrol could be bitten into, it would taste like Vinschgerl: the typical wholemeal rye bread made sourdough, slowly rising and flavoured with aromatic spices. Sure, it has a strange name and is easier to eat than to pronounce, but then again, you can't talk with your mouth full! Heat it up in the oven at 180° for 4 minutes to release all its flavour. Ingredients list: wholemeal RYE flour 31%, wholemeal RYE sourdough 30% (wholemeal RYE flour, water, starter cultures), wholemeal WHEAT flour 17%, water, yeast, sea salt, fennel, cumin, fenugreek.
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Crispy, aromatic snacks for every occasion. Handmade grissini, refined with sesame, linseed and poppy seeds.
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