MENU
Preparation
Salad dressing: Mix the salt and freshly-grated pepper in a bowl, add the olive oil, stir vigorously and salt to taste. Carpaccio: Remove the rind and the crust of herbs from the Speck Alto Adige PGI and slice thinly (using a slicer if available), arrange on the plates in circles. Clean the raw boletus mushrooms, slice thinly and sprinkle over the Speck Alto Adige PGI. Wash the radishes and slice likewise. Clean the spring onions, slice into rings and add to the Speck Alto Adige PGI together with the radishes and lettuce. Drizzle with the salad dressing and serve garnished with freshly-grated horseradish and sautéed croutons. If fresh ceps are not available, use ceps pickled in oil. To vary the dish, serve Carpaccio with freshly-grated flakes of ‘Grana’ (hard cheese) from South Tyrol.
Ready to try something new?
See more Speck recipes ...
An irresistible combination: creamy broccoli soup with crispy speck skewers from Speck Alto Adige PGI.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
This recipe brings crispy fried Speck Alto Adige PGI and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
These creamy, herby appetiser balls disappear in one single bite.
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.