Pastry whorls with Speck Alto Adige PGI - recipe


Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Stefano Cavada


  Pastry whorls with Speck Alto Adige PGI

for the dough

500 g type 1 flour
3.5 g dried brewer’s yeast of ½ cube fresh yeast
280 ml water
25 g extra virgin olive oil
10 g fine salt

for the filling

150 g Speck Alto Adige PGI, cubed 
200 g pizza mozzarella (block), grated
1 tbsp. fresh chives, chopped



Combine the flour, dried brewer’s yeast (if using fresh yeast, dissolve first), the water and the oil in a food processor bowl.

Knead with dough hook attachment for 8 minutes until the dough is smooth and compact.  Form the dough into a ball, place in a lightly-greased bowl, cover with cling film and leave to rest in a warm place for 60 minutes.


Divide the dough in two equal pieces and roll out to two rectangles of approx. 35 x 28 cm. Sprinkle the grated mozzarella, cubed Speck Alto Adige PGI and chopped chives over both rectangles, leaving a border of approx. 2 cm on one of the short sides. Roll up the filled dough, starting from the opposite short side, until you reach the border. Brush the border with a little water and seal. Using a bread knife, cut the roll into slices of approx. 2 cm thick with a bread knife and place on a baking-paper lined tray.  

Cover the rolls with a clean tea towel and leave to rest in a warm place for 60 minutes.

Brush each roll with a little water and bake in a preheated oven (static 200°C/ fan 180°C) for 18-20 minutes.

Leave to cool on the tray until warm, then transfer to a wire rack. 



Ready to try something new?

See more Speck recipes ...

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4.	Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe for connoisseurs & gourmets and all those aspire to be!

Carbonara with Speck Alto Adige - Ricetta

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

Rocket, Granny Smith apple and Speck Alto Adige PGI - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Risotto with radicchio and Speck Alto Adige PGI - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

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?

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!