This high-quality semolina with its fine grain size is produced the best, pure durum wheat after a gentle grinding process. Mixed as desired with soft wheat flour, RIEPER durum wheat semolina forms the ideal basis for fine homemade pasta of all kinds, which retain their bite even after cooking. Maximum humidity 15,5 %.
Note on storage:Store in a cool and dry place.
Application:As a basis for pasta of all kinds, to give a certain bite.
In order to permit even more distants clients to taste fresh Trenker bread, modern techniques of conservation are utilised. The bread prepared with all the original ingredients is pre-baked at the bakery and packaged with care in a modified atmosphere. In this manner, the bread maintains its natural freshness and is ready for export to nearby countries.
Delicatamente Lightly bitter, with delicate perlage and thick froth, it is fit for every occasion
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
Speck Bacon local breeding, traditional feeding.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.