Pastry whorls with Speck Alto Adige PGI


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 ...

Ramen with crispy Speck Alto Adige IGP, eggs and chicken

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.

Lettuce risotto with scallops and Speck Alto Adige PGI foam

Scallops with speck foam

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

Mozzarella with Speck Alto Adige

Mozzarella with speck

Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...

Spelt and rye focaccia with onion and Speck Alto Adige PGI

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

South Tyrolean Speck burger

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

Speck Alto Adige PGI bread

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional bread filled with Speck Alto Adige PGI: Love at first bite!

Cabbage marinated with crispy Speck Alto Adige PGI

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

Speck Alto Adige PGI with rocket and grana cheese

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

Leek pasta with Speck Alto Adige

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

Tagliatelle with Speck Alto Adige

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!