Typical Tyrolean product made a mixture of flour, spinach and eggs. Cook in boiling salted water until they come to the surface, about 2-3 minutes. Drain and serve with red sauce, melted butter and sage or with cream and bacon.
Alternatively they can be stir-fried over a low heat for 2 minutes or poured onto a plate and microwaved for 1 minute at 500w.
Once opened consume within 2 days.
Apricots, sugar, gelling agent: pectin, acidifier: citric acid, preservative: potassium sorbate. 60g of fruit per 100g of finished product.
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.
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.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Gastronomic product made of bread and spinach, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.
Gastronomic product made of bread and chanterelle mushrooms, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.