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 ...
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.