The Marende: A traditional South Tyrolean snack

Course: appetizer
Style: traditional
Level of difficulty: easy
Preparation time: 30 min.
Created by: Stefano Cavada

     

Print  
  The Marende: A traditional South Tyrolean snack



100 g Speck Alto Adige PGI
1 Kaminwurze (smoked, dried sausage)
1 Schüttelbrot (crispy rye flatbread)
1/2 South Tyrolean apple PGI 

Serve with
2 glasses of South Tyrolean Schiava (or apple juice)

200 g Speck Alto Adige PGI
2 Kaminwurzen (smoked, dried sausage)
2 Schüttelbrot (crispy rye flatbread)
1 South Tyrolean apple PGI 

Serve with
4 glasses of South Tyrolean Schiava (or apple juice)

400 g Speck Alto Adige PGI
4 Kaminwurzen (smoked, dried sausage)
4 Schüttelbrot (crispy rye flatbread)
2 South Tyrolean apples PGI 

Serve with
 8 glasses of South Tyrolean Schiava (or apple juice)

 

Preparation

Remove the rind from the Speck Alto Adige PGI and cut into thin slices with a meat slicer (or by hand).

Arrange on a large platter.

Slice the Kaminwurzen and arrange on the platter

Break the Schüttelbrot into small pieces and place in a serving bowl.

Slice the apple and arrange on the platter.

 

Serve South Tyrolean Schiava or apple juice with your South Tyrolean marende.

 

 

Ready to try something new?

See more Speck recipes ...

Dumplings with original Speck Alto Adige - recipe

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Mascarpone mousse rolled in Speck Alto Adige PGI - recipe

Mascarpone mousse rolled in speck

Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

Cheese fondue with Speck Alto Adige PGI

Cheese fondue with Speck Alto Adige PGI

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!

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

Carpaccio of Speck Alto Adige with figs and mustard dressing – recipe

Carpaccio di Speck Alto Adige IGP con fichi e dressing alla senape

A delight for each and every sense!

Cabbage marinated with crispy Speck Alto Adige PGI - recipe

Cabbage marinated with crispy Speck

Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.

Rocket, Granny Smith apple and Speck Alto Adige PGI - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Waffle with horse radish and Speck Alto Adige PGI - recipe

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!