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4 figs 4 slices of Speck Alto Adige PGI 25 g of mature hard cheese Balsamic vinegar glaze
8 figs 8 slices of Speck Alto Adige PGI 50 g of mature hard cheese Balsamic vinegar glaze
16 figs 16 slices of Speck Alto Adige PGI 100 g of mature hard cheese Balsamic vinegar glaze
Preparation
Cut the figs in half. Place next to the sliced Speck Alto Adige PGI. Add the slivers of cheese and garnish with a line of balsamic glaze.
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A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Perfect for any party, this is a quick and simple finger-food recipe: Homemade crispy Grissini breadsticks wrapped with Speck Alto Adige ...
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
The best way to enjoy horseradish? With this recipe of course! And of course Speck Alto Adige plays a important role.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
