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.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
Mild cut-cheese, typical aroma the alpine dairy Three Peaks - Toblach
A gentle pressing, natural cellaring and controlled fermentation are the basis of this brilliant topaz-colored wine. Aromas of roses and linden blossom, cinnamon and mint invite the drinker to try more of this charming wine. Smooth and harmonious on the palate, the wine seduces with an aromatic, spicy finish.
After the infusion in very pure alcohol the gentian roots are gently distilled in small stills. In fact, the delicate aroma and the typically fine and bitter flavour are assured by this method.