The farmer sauerkraut simply heat up with some water or broth for approx. 5-10 minutes. The sauerkraut is suited particularly as an addition to rib, belly pork, small sausage, however, also to vegetarian courts like cam, Spätzle, etc.
Ingredients: Cabbage and salt.
Interesting facts to the sauerkraut: To make the Cabbage preservable for the winter, it will be ensilaged. First the vegetables are chopped up - the cabbage is cut with own cabbage planes, afterwards the cabbage is preserved in wooden barrels.
This special espresso is extremely low in acidity, spicy with appealing roasted aromas and yet fruity in taste.
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One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
The horseradish root is the basic product for horseradish sauce. By grating it, this typical sauce with an intense flavour is obtained. Goes well with pork, shank, bacon, ribs, etc.
