MENU
Preparation
Peel the potatoes, cut them into pieces and boil in salted water. Clean the Speck Alto Adige PGI removing the aromatic crust, cut first into thin slices then dice. Warm up the stewed tomatoes. Drain the potatoes, mash them and mix using a whisk, adding a pinch of salt. Spread the mashed potatoes evenly onto each serving plate using a piece of cling film and a meat mallet. Remove the cling film, cover as you wish, with Speck Alto Adige PGI, olives and capers and garnish with the basil!
Ready to try something new?
See more Speck recipes ...
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
A light starter you’ll love and so will your guests!
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.