PROSCUTTO COTTO TIROLESE

September 28, 2018

Tyrolean baked ham, a unique flavor.

COPPA STAGIONATA

September 28, 2018

Salami typical of the Italian tradition, made from pork, boneless, trimmed, salty and spicy dry, then stuffed in natural intestine. Excellent sliced for appetizers.

PROSCIUTTO DI CERVO

September 28, 2018

Procedure: medium seasoning and lightly smoked.

CACCIATORI DI CERVO

September 28, 2018

It is a typical medium-sized salami. It is obtained by chopping of pork of first quality flavored with herbs and spices. Only pork or even doe, boar, deer and suede.

CACCIATORE NOSTRANO

September 28, 2018

It is a typical small salami. It is obtained by chopping of pork of first quality flavored with herbs and spices. Only pork or even doe, boar, deer and suede.

SALAMETTO NOSTRANO

September 28, 2018

Suggestion: accompany with a good glass of wine.

LARDO TIROLESE

September 28, 2018

Flavor: delicate and fresh, finely flavored, almost sweet.

CARNE SALADA

September 28, 2018

Suggestion: excellent raw with a little olive oil, parmesan chips, rocket and a little lemon.

SPECK MATTONELLA

September 28, 2018

A traditional ham, more suitable for slicing with its rectangular shape.

SPECK CARRÈ

September 28, 2018

Procedures: smoked and seasoned.

PANCETTA STUFATA

September 28, 2018

Procedure: steam cooking after the smoking phase.

Suggestion: ideal for barbecue.

PANCETTA AFFUMICATA

September 28, 2018

Taste: natural.

SPECK DI FESA

September 28, 2018

Procedures: salting, smoking and maturation.

SPECK

September 28, 2018

Treatment: natural herbs and spices.

Procedure: lightly smoked and an average maturity of 7 months.

At the base of the salting and aromatization are: the salt pepper, dall’alloro the allspice, rosemary juniper.

Teroldego Rotaliano Superiore Riserva Broilet

September 20, 2018

Teroldego Rotaliano is an autochthonous wine cited by poets and writers as the “Prince of the Trentine Wines”. It has been selected and aged in barrels to exalt and enhance its fragrance and flavor.

MULLER THURGAU TRENTINO RONCOLA

September 20, 2018

This vine Muller Turgau adores hills at an altitude between 400/600 meters and therefore found its ideal habitat in Trentino, a land that offers a wine different from those of other areas for its high quality.

Elena Walch Lagrein

September 20, 2018

A deep, dark red garnet casts the Lagrein Riserva ” Castel Ringberg ”. Complex, fruity – spicy aromas bribe in the nose: red berries and plums, dried figs, some chocolate and a lightly smoked note. In the mouth, the wine impresses with polynuclear tannins and a strong, distinct structure coupled with flexible, soft fullness and refined aromas.

Gewurztraminer Elena Walch

September 20, 2018

Production zone: Gewürztraminer 100%. A selection of the best grapes, coming from vines of medium altitude to 400mt always in Tramin – an area very suitable for the production of this vine.

Combination: Gewürztraminer 100%

Vinification: Before fermentation, the maceration takes about 6 hours in the skins. The grapes are then gently pressed and subjected to static clarification. Subsequently it is fermented in steel tanks at a controlled temperature of 18 ° C. The wine ages for several months in its lees in stainless steel containers.

Analytical data: Alcohol: 15,00
Total acidity: 5,1 g / l
Sugar residue: 6,0 g / l

Aging: 2 to 5 years

Ideal temperature: Serve slightly cold (12 – 14 degrees)

Servido com: Accompanies mollusks, crayfish and lobsters, oriental dishes and blue cheeses.

STURGEON AND CAVIAR RAVIOLI

September 20, 2018

A delicate handmade noodle filled with tender white sturgeon, which contrasts with the deep black color of the caviar for a true gourmet experience.

MANTEIGA COM CAVIAR

September 20, 2018

Real caviar is added to a premium butter.
Ideal as an original touch to all your recipes. Delicious on bread or crostinis as an appetizer or on delicate fish, sautéed vegetables and salmon. Perfect for creamy pasta and risottos.

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