MENU
Preparation
Peel the asparagus, discarding woody, dried ends. Bring salted water to the boil, add the asparagus, cover and simmer "al dente". Place 2 asparagus on each plate. Put the salad in the middle of the plate and add 5 thin slices of Speck Alto Adige PGI, sprinkle with the Parmigiano shards and garnish with vinaigrette.
Ready to try something new?
See more Speck recipes ...
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!