Black Currant jam fruit spread 450 gr. HORVAT
We offer you here a glass of high-class Black Currant jam made after "Grandmothers recipe" in careful and natural way of the family Horvat, a small craft enterprise in Bruneck, the central market place of the nice Puster Valley. Fruit portion 50 gr. on 100 gr. Finished product.
"Freshness and pleasure the mountains."
There are used only the finest fruits controlled cultivation which are mixed into tiny amounts of sugar, afterwards are carefully heated up and are brought under constant stirring to the cooking. After a short and careful cooking the jam is bottled in before warmed up glasses, is pasteurised briefly and afterwards cooled down. The valuable vitamins of the fruits are thereby preserved.
This high-quality natural product is carefully worked on poor in sugar. It is suited as a bread spread, for pancake and as a taste in the yoghurt and ice.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
The ingredients are freshly pressed dessert apples the sunny fruit arrangements of the Weissenhof. By the natural fermentation and storage in wooden barrels this apple vinegar receives a full taste and his unmistakeable aroma.
In our native country Italy, garlic is a key ingredient in most recipes. Whether fresh or processed, it surely gives a special flavour to a dish or a snack. Our Family Happys with garlic are therefore meant as a culinary bridge between the traditional South Tyrolean food and the Mediterranean flair of the Italian cuisine
This classic type of rye bread spicing forms the basis of our 'Vitality Bread' philosophy, and these nibbles are actually all the rage with the young and the young at heart alike. The obvious reason for the success of these Mediterranean tidbits is that they are equally suited as nibbles or as a side dish.
Lightly-baked, crunchy rye bread in small format. As a rule, our South Tyrolean Mini-Schüttelbrot is eaten between meals (during a so-called 'Jause' or 'Brotzeit') or rather during a light afternoon meal (the South Tyrolean 'Marende'). It makes of course a perfect accompaniment to wine and beer.
Its strong and malt taste reminds the old tradition of the brewers.