A number of products typical of South Tyrol are customarily savoured in Alpine cabins and are based on recipes and methods handed down over centuries.
Alcoholic strength 38 Vol. %
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Tip: Paper-thin cut, he is an ideal companion on Brettljausen and wild court plates. A confidential tip is " Venison Raw Ham carpaccio" with different sauces or Pesto.
Roasted over olive tree wood A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety. Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product. Composition: 100 % Arabica
Even the ancient Romans appreciated the qualities of juniper. With the frequent use of juniper berries in the kitchens of various regions in the Alps, enjoying this juniper distillate is now a much loved tradition.