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 ...
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Tasty, healthy and an attractive addition to a beautifully laid table. Can anybody resist them? The bets are on!
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
These creamy, herby appetiser balls disappear in one single bite.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.