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 ...
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.