MENU
Preparation
Heat the butter in a non-stick frying pan and sauté the onions. Add salt. Boil the new potatoes in salted water and drain. Slice the Speck Alto Adige PGI into fine matchsticks. Rub the Caquelon fondue pot with garlic, heat on the stove and add the cheese fondue mixture. Blend the cornflour with the white wine and add to the cheese mixture while stirring. Continue to cook, stirring continuously, until the cheese has melted and the fondue is creamy. Stir in the onions and season with pepper, nutmeg and cherry brandy. Serve in a chafing dish together with the new potatoes, diced bread and Speck Alto Adige PGI. Enjoy!
Ready to try something new?
See more Speck recipes ...
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
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?
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
