MENU
125 g Manitoba flour 75 ml warm water ½ teaspoon sugar ¼ teaspoon yeast ¼ teaspoon salt 6 thin slices of Speck Alto Adige PGI 10 red grapes 35 g brie A handful of sage leaves
250 g Manitoba flour 150 ml warm water 1 teaspoon sugar ½ teaspoon yeast ½ teaspoon salt 12 thin slices of Speck Alto Adige PGI 20 red grapes 70 g brie A handful of sage leaves
500 g Manitoba flour 300 ml warm water 2 teaspoons sugar 1 teaspoon yeast 1 teaspoon salt 24 thin slices of Speck Alto Adige PGI 40 red grapes 140 g brie A handful of sage leaves
Preparation
Mix together the Manitoba flour, water, sugar, salt and yeast. Allow to stand and let rise for 1 hour. Preheat oven to 220°C. Roll out the dough into a large rectangle. Add the grapes, halved and seeded, then the brie cut into small pieces and bake until the mixture is well cooked. Take the flat bread out of the oven, add the Speck Alto Adige PGI slices and sprinkle with the sage leaves.
Ready to try something new?
See more Speck recipes ...
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.