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Preparation
Spread the cooked Schlutzer on a plate with some olive oil and let it cool and wrap with slices of Speck Alto Adige PGI. Cook with some olive oil in a pan and prepare over salad.
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This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and Speck Alto Adige ...
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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.
A recipe for those skilled in local cooking: Chicken breast filled with bacon - will you give it a try?
