MENU
Preparation
Cut the rind and the crust of the Speck Alto Adige PGI and slice it thinly with a slicing machine. Mix the vinegar with the olive oil, pepper and salt to a vinaigrette. Spread some of the vinaigrette on to the dishes. Arrange the Speck Alto Adige PGI in a circle on the dish and cover it with the rocket. Add the vinaigrette and thinly sliced Grana cheese. This is best served with fresh farmer’s bread. You can add other fresh salads, pepper cubes, egg plant in olive oil, pesto, salsa verde or different kinds of mushrooms. Red or green pepper adds a distinct taste as do different cheeses or sauces.
Ready to try something new?
See more Speck recipes ...
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
A light starter you’ll love and so will your guests!
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!
A light and savoury salad with Speck Alto Adige PGI – quick to prepare and perfect for the summer.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!