"Yarrow is characterized by its own aromatic and slightly bitter taste.
For the preparation of Bergila herbal teas dash the herbs with 90°C hot water (leave water standing for one minute after boiling). For one cup you need one teaspoon of loose herbs. Leave the tea to draw for 5 to 8 minutes. The longer the tea is left to draw, the more intense the bitter compounds come out and the more color will develop. Cover up the tea while leaving it to draw to avoid the evaporation of the essential oils.
yarrow* (achillea millefolium) flowers *organic cultivation"
BERNARDI-Speck - die Zeit zur Reife ist es uns wert!
Smoked expert hand - made for gourmets, fine and light food for each, mildly spicy and smoked with beechwood, Frankfurters are very nutritious and fast prepared for children at every season.
"Land hunter" - Pork and beef, roughly ground, smoked. To 2 pairs vacuum-packed, weight approx. 200 gr.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.