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.
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.
Made like Viennese Würstel, in a little bit bigger format, is asked a Servelade very much as insert for salads. Furthermore Servelade is often grilled or used as a soup insert. The mild and typical good taste of the beechwood smoke is estimated experts very much.
The Würstel Merano has the origin in South Tirol, more exactly said in the area of Merano, the Meraner Würstel also. Typically for a Meraner Würstel a high beef portion and coarse grained meat is trained in the fine basic emulsion.
Bacon of the butcher's shop Hell - Welsberg. Packs in discs cut, fragrantly, spicy and comfortably. Ideally for wanderings and excursions.
Smoked expert hand - made for gourmets, fine and light food for each, mildly spicy and smoked with beechwood, Wieners are very nutritious and fast prepared for children at every season.