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.
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.).
>> dettaglio
Trenker's Strudel are produced in 4 kinds: Poppy strudel, nut strudel, cream cheese strudel and forest fruit strudel. Hand made, with the finest ingredients.
For you individual voucher please insert a quantity (f.e. quantity: 19 x 1,00 = 19,00 Euro)
Pleasant texture, With organic Edelweiss extract, Nourishes and protectst, For smooth and soft lips
