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Preparation
Peel the cabbage turnip and (if possible) cut into thin slices with a slicing machine. Spread on a plate, overlay with Speck Alto Adige PGI slices and parmesan cheese and then season with salt, pepper, and olive oil. Garnish the cabbage-turnip carpaccio with balsamic vinegar if so desired.
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See more Speck recipes ...
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
Easy to digest, simple and delicious: You and your guests will love it!
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?