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.
Bread cubes (soft wheat flour type "0", water, lard, olive oil, yeast, salt), spinach 26%, onion, vegetable stock (water, natural flavourings, dehydrated vegetables in varying proportions - onion, celery, carrot, leek,
parsley), water, parsley, pasteurised EGGS, pasteurised egg yolk, sunflower and peanut oil, nutmeg, coriander, garlic, salt, acidity regulator: sodium bicarbonate.
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.
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.