MENU
Preparation
Salad dressing: Mix the salt and freshly-grated pepper in a bowl, add the olive oil, stir vigorously and salt to taste. Carpaccio: Remove the rind and the crust of herbs from the Speck Alto Adige PGI and slice thinly (using a slicer if available), arrange on the plates in circles. Clean the raw boletus mushrooms, slice thinly and sprinkle over the Speck Alto Adige PGI. Wash the radishes and slice likewise. Clean the spring onions, slice into rings and add to the Speck Alto Adige PGI together with the radishes and lettuce. Drizzle with the salad dressing and serve garnished with freshly-grated horseradish and sautéed croutons. If fresh ceps are not available, use ceps pickled in oil. To vary the dish, serve Carpaccio with freshly-grated flakes of ‘Grana’ (hard cheese) from South Tyrol.
Ready to try something new?
See more Speck recipes ...
For lovers of South Tyrol - a salad served in the jar!
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...
A light starter you’ll love and so will your guests!
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
