| SOUTH TYROLEAN “SPECK”,
 A
unique delicacy of our province. This is a typical form of South
Tyrolean smoked meats. “Speck” can be enjoyed in a variety
of entities and flavors. Spicy or mild, served on a wooden board
or as a sandwich, a great selection of South Tyrolean “Speck”
leaves no desires of the “Speck-enthusiast” unfulfilled
– guaranteed!
KAMINWURZEN,
You’ll be hooked! Kaminwurzen are smoked dry sausages from
pork and beef with a rustic, spicy flavor, measuring about 18 cm
long and 1 cm in diameter. Kaminwurzen are used in a variety of
ways. The can be part of a hearty meal or can be enjoyed just as
a snack for in between. They are also used in a cut-up form of dice
to serve as a filling in dumpling dough. A marvelous pleasure!
GRAUKÄSE (Grey Cheese),
An appetizing flavor! Graukäse is a very special form of aged
Ricotta cheese. It has a low fat content and is flavorful and pleasant.
The aging time is about 15 days. Graukäse must not be stored
too long but has to be eaten within a short period of time after
purchase due to its tendency to acquire a sour aftertaste. Famous
for its Graukäse production are mainly the towns of Sexten
in val pusteria valley and Algund in Vinschgau.
SOUTH TYROLEAN “ALMKÄSE”
(ALPINE PASTURE CHEESE),
A piece of pure nature! There are approximately 1,500 high alpine
dairy operations in South Tyrol, still providing an ample supply
of natural pastures. The natural surrounding, proper management,
and the good food supply for those cows create a special kind of
milk. This fresh, high-alpine milk is then used for the production
of the “Almkäse”. This “Almkäse”
is created through a delicate process without chemical additives
or flavor enhancing substances. The fresh high-alpine milk enriches
it with its natural mild aroma. A pleasure at its best!
ORIGINAL “VINSCHGAUER SCHÜTTELBROT”,
 A
refined delicacy from the South Tyrolean kitchen. “Schüttelbrot”
is a mildly flavored flatbread variety made from rye and wheat flour.
The dough is being shaken during baking till it ends up being extremely
thin. The “Schüttelbrot” is very flat and has an
irregular surface. This bread variety is commonly enjoyed crunchy
and on the hard side. When preparing a sandwich with it –
one may use a variety of cold cuts or cheeses – the possibilities
are unlimited. A real taste-bud pleaser!
SOUTH TYROLEAN “ZELTEN“,
A fruit bread of a special kind. Dried nuts and fruit are mixed
into the dough, but no flour, which gives the “Zelten”
its incomparable flavor.
“VINSCHGER PAARL“,
Pure perfection of flavor! “Vinschger Paarl” are most
often pairs of connected well-seasoned flat breads made from rye
flour. These are –as indicated by their name (Paarl=pair)-baked
together. The dough will be seasoned with fennel- and caraway seed
or such. Since we do not want you to miss out on anything on your
visit to South Tyrol you need to try one of those “Vinschgerle”.
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