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 ...
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
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 different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.