MENU
Preparation
Filling: For the filling cook the unpeeled potatoes until soft. Peel them while still hot, pass through a fine sieve and let cool. Cut the Speck Alto Adige PGI into cubes, chop the parsley and combine with the potatoes thoroughly, season with salt and pepper. Cook the Maccheroni in salted water until soft, cool them and fill them with the potato-Speck mixture. Serving suggestion: Place the filled Maccheroni on a plate, sprinkle it with the butter sauce and briefly grill at a top-heat with chive and the grated alpine cheese “au gratin” in the oven.
Ready to try something new?
See more Speck recipes ...
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.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...