Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. The veal sausages contain veal and pork which is not smoked. Fresh parsley provides for taste and spice.
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.
At least 70% of beef portion, hand made with meat South Tirol.
Amber honey of more or less clear shades depending on the place of collection; suitable for the preparation of desserts and puddings. It goes well with meat and fish in sauce.
RIEPER flour type 00 yellow is ground carefully selected wheat varieties of the best quality. In the gentle first grinding cycle, this light and protein-richest flour of the wheat grain is obtained. It is ideal for exquisite cuisine with fine pastries such as yeast dough, cakes, puff pastry and strudel dough, as well as pizza dough.
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.
Darbo Preserves are produced according to an old family recipe. Then as now, only the best fruits are gently warmed and stirred. That way the natural fruit aroma is retained.
Wheat biological - Feichter Bernhard 1 kg