MENU
Preparation
Mix the flour with the yeast. Add the water and oil and mix in a bowl with a spoon. Add the salt and knead. Put in a bowl or large container and leave covered to rise in the refrigerator for at least 12 hours. Chop the herbs and mix with the oil. Remove the dough from the bowl and place on a baking sheet covered with baking paper. Sprinkle with olive oil, onion, salt flakes, thyme and rosemary. Bake at 180°C for 35 minutes. Remove from oven and immediately add the slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
