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Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
A riot of scents and aromas for this focaccia with herbs and 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!
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Are you searching for a light, yet tasty starter for your summer party?
Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together