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 ...
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Are you searching for a light, yet tasty starter for your summer party?
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.