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.
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.
Aromatic and mild taste With melissa, peppermint and others Gentle harvest and processing Herbs of our own cultivation Food supplement
Mild and fine taste, with melissa, lavender and others, gentle harvest and processing, herbs of our own cultivation, healthy food supplement
Thanks to the roasted onions with which it is improved, this Schüttelbrot Fritz & Felix becomes the highlight of your meal. Taste it for yourself - you will be thrilled! Fritz & Felix - 100% natural crunching fun.
Because sesame contains among others unsaturated fatty acids, proteins, dietary minerals, E and B vitamins, it makes our Schüttelbrot very easily digestible. The careful addition of local spices rounds off this unmistakable culinary experience.