Brochure "South Tyrolean Quality Products" by Südtirol / Alto Adige

South Tyrolean Quality Products

A pleasure for gourmets

But no pleasure is fleeting, for the impression it leaves behind is permanent.

South Tyrolean Quality Products

A pleasure for gourmets

Johann Wolfgang von Goethe

South Tyrolean Quality Products

“Südtiroler Gasthaus” Group

South Tyrolean Apple PGI

Speck Alto Adige PGI

Alto Adige Wines DOC

South Tyrolean Milk and Dairy Products

Bread, Baked Goods, Pasta and Muesli

South Tyrolean Vegetables, Potatoes and Asparagus

South Tyrolean Berries and Cherries

South Tyrolean Honey

South Tyrolean Grappa

South Tyrolean Fruit Products

South Tyrolean Herbs

South Tyrolean Beef

102

South Tyrolean Beer

106

South Tyrolean Eggs

114

South Tyrolean Speck and Cheese Dumplings

South Tyrolean Quality Products South Tyrolean quality products represent tested quality originating from South Tyrol. Independent and certified inspection centres regularly review compliance with the quality criteria. In 1976, South Tyrol became the first region in Europe to introduce a trademark for regional food. In 2005, the umbrella brand Alto Adige / Südtirol was introduced. This umbrella brand is used in all promotional activities to combine strengths and utilise synergies in order to gain a strong united appearance across all sectors: tourism, agriculture and the manufacturing and service-providing sectors. Also in 2005, the trademark for regional food was replaced by the new seal “Quality Südtirol”, which is part of the umbrella brand and ensures the consistent and strong branding of quality local foods. In addition to the products with the Seal of Quality, food with a European origin PGI (Protected Geographical Indication), or a PDO (Protected Designation of Origin) can also be found in South Tyrol. All these quality products must adhere to strict quality regulations, which, as aforementioned, are regularly reviewed by independent inspection centres. South Tyrol‘s quality products guarantee to the consumer the product is of a high quality and has a transparent traceability of origin.

The following products carry the South Tyrolean Seal of Quality: > Milk and Dairy Products > Bread and Apple Strudel > Grappa > Vegetables, Potatoes and Asparagus > Berries and Cherries > Fruit Products - Naturally Cloudy Apple Juice - Fruit Spreads and Jams - Dried Fruit - Fresh Apple Slices > Honey > Herbs and Spices > Beef > Free-range Eggs > Beer The following products carry a European Designation of Origin: > South Tyrolean Apple PGI > Speck Alto Adige PGI > Stilfser / Stelvio Cheese PDO > Alto Adige Wines DOC

The region of South Tyrol supports the image and sales of the South Tyrolean quality products thereby helping to ensure regional value.

PGI = Protected Geographical Indication PDO = Protected Designation of Origin DOC = Controlled Denomination of Origin (Italian Origin)

VIPITENO STERZING

7 1

“Südtiroler Gasthaus” Group The “Südtiroler Gasthaus” brand represents people whose purpose in life is the art of hospitality. In South Tyrolean inns, dedicated innkeepers personally ensure your every need is met. They carefully select the best South Tyrolean products, prepare them following traditional or modern recipes and proudly serve the delicious specialities. Their main aim is cultivating and maintaining the traditional and enthusiastic South Tyrolean inn culture! South Tyrolean products, especially those with the Seal of Quality, play an important role in achieving this aim. Some traditional and modern South Tyrolean recipes can be found in this brochure. In addition to these South Tyrolean dishes, these gastronomic businesses also serve seasonal specialities and local niche products such as asparagus from Terlano, Val Venosta apricots or Val Venosta sauerkraut.

BRUNICO 26 BRUNECK 29 30

27 2

SILANDRO SCHLANDERS

St. Nikolaus, Burgusio/Burgeis

10 11

8 MERANO MERAN 9

23 24 BRESSANONE BRIXEN

31 32

22 CHIUSA 14 21 12 KLAUSEN 16 20 BOLZANO BOZEN 19 EGNA NEUMARKT 17 18 13

12 Patauner, Settequerce/Siebeneich

23 Fink, Bressanone/Brixen

Oberraindlhof, Val Senales/Schnalstal

13 Zum Hirschen, San Genesio/Jenesien

24 Sunnegg, Bressanone/Brixen

Eggwirt, Santa Valburga/St. Walburg

14 Tschögglbergerhof, San Genesio/Jenesien

25 Schaurhof, Novale/Ried

Hanswirt, Rablà/Rabland

15 Wunder, Auna di Sotto/Unterinn

26 Gassenwirt, Chienes/Kiens

Sonne, Parcines/Partschins

16 Vögele, Bolzano/Bozen

27 Saalerwirt, Sares/Saalen

For further information:

Jägerhof, Valtina/Walten

17 Dorfner, Casignano/Gschnon

28 Plazores, San Vigilio/St. Vigil

“Südtiroler Gasthaus” Group c/o Hoteliers- und Gastwirteverband (HGV) Via Macello 59 39100 Bolzano/Bozen info@gasthaus.it www.gasthaus.it/en.html

Lamm, San Martino i.P./St. Martin i.P.

18 Kürbishof, Anterivo/Altrei

29 Oberraut, Ameto/Amaten

Thurnerhof, Scena/Schenna

19 Krone, Aldino/Aldein

30 Durnwald, Valle di Casies/Gsies

Oberwirt, Verano/Vöran

20 Zum Turm, Castelrotto/Kastelruth

10 Gfrillerhof, Caprile/Gfrill

21 Fonteklaus, Chiusa/Klausen

32 Winkelkeller, Dobbiaco/Toblach

22 Turmwirt, Gudon/Gufidaun

Apollonia, Sirmiano/Sirmian

Adler, Villabassa/Niederdorf

South Tyrolean Apple PGI South Tyrol (or Südtirol in German) is the largest contiguous apple cultivation area in Europe. Approximately 10% of European apples and more than a third of European organic apple production come from South Tyrol. Thirteen varieties of apple carry the South Tyrolean Apple PGI name. The designation PGI stands for „Protected Geographical Indication“ and guarantees the high quality of the South Tyrolean apples.

Fresh, Juicy and Crisp The apple-growing region of South Tyrol distinguishes itself through particularly fertile soil and natural, environmentally friendly cultivation methods. The cultivation altitudes between 200 and 1,000 m above sea level and the warm, sunny days and cool nights create the ideal growing conditions. South Tyrolean apples are characterised by an intense flavour, a fresh aroma, prominent colouring and good durability.

Golden Delicious

Morgenduft

Gala

Jonagold

The following apple varieties may bear the name „South Tyrolean Apple PGI”: Braeburn, Elstar, Fuji, Gala, Golden Delicious, Granny Smith, Idared, Jonagold, Morgenduft, Pinova, Red Delicious, Stayman Winesap and Topaz.

Red Delicious

Topaz

Braeburn

Winesap

Fuji

Idared

Granny Smith

Elstar

Pinova

South Tyrolean Apple PGI | 11

Environmentally Friendly Cultivation

Helpful Hints

The Protected Geographical Indication South Tyrolean Apple PGI may only be given to apples with certain quality characteristics and that come from South Tyrol. The strength of the South Tyrolean apple economy lies in the integrated and organic farming methods. The soil, trees and apples are all cared for in an environmentally friendly manner and, where possible, pests are controlled in a natural way. Furthermore, only healthy plant material is used and each apple variety is given the optimal location. An independent inspection centre ensures that adherence to the strict production criteria of the PGI is fulfilled.

> Apples should be stored in a cool, dry place. > In the refrigerator, apples should be stored separately in plastic bags. > Care should be taken in storing apples near other kinds of fruit as the apples will speed up the ripening process of the other fruits. > Cutting an apple into slices makes it an excellent snack, especially for children.

A Healthy Energy Boost Apples are the ideal snack – whether at school or work, on a journey or during sports intervals. Apples are 85% water and therefore have a thirst-quenching effect. They contain hardly any fat, but do contain many useful ingredients such as vitamins, minerals and secondary plant compounds. Its high vitamin C content should be emphasised: with an average of 12mg/100g, it covers 15% of the recommended daily requirement. The content varies according to the type of apple, how ripe it is, when it was harvested and how it has been stored. Apple skins should be eaten as most of the vitamins are found directly under there.

Facts and Figures > Apples have been grown in South Tyrol for 1300 years. > Production Quantities: Around 950,000 tonnes are harvested per year (approximately 10–12% of the European and 50% of the Italian apple harvest). > Approximately 18,000 hectares (30% of the cultivated area in Italy) is used for apple production. > There are over 7,000 fruit growing operations. > Four producers’ organisations form South Tyrol’s Apple Consortium (VOG, VI.P, Fruttunion and FOS). > Approximately 50% of the harvest is exported. > Export markets: Germany, Scandinavia, Great Britain, Mediterranean countries (including Spain, Portugal and Greece), Central and Eastern European countries; more than 25 countries in total.

For further information:

To find out more please visit:

South Tyrolean Apple Consortium Via Jakobi 1/A 39018 Terlano/Terlan, Italy Tel. +39 0471 054066 Fax +39 0471 054067 info@southtyroleanapple.com

www.southtyroleanapple.com

South Tyrolean Apple PGI | 13

Apple and Thyme Risotto

Course: Starter Level of Difficulty: Medium Preparation Time: < 1 h Modern/Traditional: Modern Recipe by: Zum Hirschen

INGREDIENTS (SERVES 4) 40 g onions, finely chopped Oil 250 g risotto rice (Carnaroli) 100 ml white wine 1 litre vegetable stock 100 g sugar 100 ml South Tyrolean apple juice 1 South Tyrolean apple 40 g parmesan, grated A little thyme, finely chopped 50 g cold South Tyrolean butter Garnish Rice cakes 4 sprigs of thyme Apple chunks

Fried Veal Liver with Apple Chunks

METHOD Sauté the onions in oil until colourless; add the rice and sauté until transparent. Add the white wine and allow to evaporate. Gradually add the vegetable stock, stirring continuously; make sure the stock is fully absorbed before adding more. Caramelise the sugar in a pan, add the apple juice and briefly bring to the boil. Cut the apple into cubes, add to the pan and bring to the boil. When the risotto is almost ready, add the apple cube mixture and season with parmesan, thyme and cold butter. Arrange the risotto on 4 plates with a rice cake. Garnish with apple chunks and sprigs of thyme. Tip: You can also serve the risotto with blue cheese. WINE RECOMMENDATION We recommend Alto Adige Pinot Grigio.

Course: Main Course Level of Difficulty: Easy Preparation Time: < 1 h Modern/Traditional: Traditional Recipe by: Saalerwirt

INGREDIENTS (SERVES 4) 2 South Tyrolean apples (Golden Delicious or Gala) 1 dsp South Tyrolean butter 400 g calf’s liver A little flour 2 dsp oil A little lemon juice Sage Marjoram Salt and pepper Garnish A little South Tyrolean butter 4 sage leaves 4 sprigs of marjoram 4 cherry tomatoes

METHOD Peel and core the apples, cut into slices and fry in a little butter over a medium heat. Cut the calf’s liver into thin slices, sprinkle with a little flour and fry with oil in a pre-heated frying pan. Season with sage, marjoram, lemon juice and pepper, glaze with a little butter and add salt just before serving. Arrange the liver slices on plates together with the apple chunks. Garnish with sage, marjoram and cherry tomatoes. WINE RECOMMENDATION We recommend Alto Adige Merlot.

South Tyrolean Apple PGI | 15

South Tyrolean Apples with Apple Juice Jelly and Chocolate Foam Sauce

Buckwheat and Apple Pudding with Apple Juice Jelly

Course: Dessert Level of Difficulty: Difficult Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Gassenwirt

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Fonteklaus

INGREDIENTS (SERVES 4) 300 ml South Tyrolean apple juice (naturally cloudy) 4 South Tyrolean apples (Golden Delicious) 12 South Tyrolean raspberries 3 sheets of gelatine 12 sultanas, pre-soaked in water 2 mint leaves, cut into strips 120 g apple purée or apple jam Chocolate Foam Sauce 250 ml South Tyrolean milk 30 g sugar 1 egg yolk 35 g white chocolate 75 ml cream Garnish Mint 4 dried South Tyrolean apple chips

METHOD Soak the gelatine in cold water. Peel the apples, remove the cores and scoop out 16 balls using a Parisienne scoop. Cut the remainder into 16 chunks. Cook the apple balls and chunks in naturally cloudy apple juice until firm; remove from the pan. Dissolve the gelatine in the apple juice. Divide the apple balls, apple chunks, raspberries, sultanas and mint leaves among four soup bowls lined with cling-film. Pour the apple juice containing the dissolved gelatine over them. Cover the bowls and leave in the refrigerator for 3–4 hours until the gelatine is firm. For the chocolate cream sauce: place the milk in a saucepan with 20 g sugar and bring to the boil. Whisk the egg yolk with the remaining 10 g sugar and pour into the milk. Return the mixture to the heat and warm to 80 °C/176 °F (just under boiling point), stirring continuously. Remove from the heat and immediately strain the mixture through a sieve into a bowl. Cut the white chocolate into pieces, add to the mixture and stir until smooth. Place the bowl with the chocolate foam sauce over ice water and cool quickly. Whip the cream and fold into the sauce. Pour the white chocolate foam sauce onto 4 plates. Remove the apple juice jelly from the bowls, taking care to remove all the cling-film and arrange on top of the chocolate foam sauce. Place one dessert spoon of the apple purée or apple jam on the apple juice jelly and garnish with fresh mint and South Tyrolean apple chips.

INGREDIENTS (SERVES 4) Buckwheat and Apple Pudding 2 South Tyrolean apples A little sugar A little South Tyrolean butter 100 g wheat flour 50 g buckwheat flour 150 ml South Tyrolean milk 50 g sugar 3 egg yolks 3 egg whites 1 pinch of salt Lemon peel, grated Apple Juice Jelly 250 ml South Tyrolean apple juice 2 sheets of gelatine Garnish: Icing sugar Mint

METHOD Cut the apples into chunks; caramelise the sugar and butter in a pan and allow to cool slightly. Mix the wheat flour, buckwheat flour, milk, egg yolks, sugar, salt and lemon peel together into a smooth dough. Beat the egg whites until stiff and carefully fold into the dough. Pour the dough into a buttered pan, cover with the caramelised apple chunks and bake for 10 minutes at 160 °C (320 °F) in a preheated oven. For the apple juice jelly: soak the gelatine in cold water. Warm the apple juice and dissolve the gelatine in it. Pour into small moulds and allow to set in the fridge. Tear the pudding into pieces with a spoon, arrange on plates with the apple juice jelly, sprinkle with icing sugar and garnish with mint. WINE RECOMMENDATION We recommend Alto Adige Moscato Rosa.

South Tyrolean Apple PGI | 17

Speck Alto Adige PGI Speck belongs to South Tyrol (Alto Adige in Italian) like the mountains, the apples and the wine. Unique in its production methods and taste, the lightly smoked, air-dried ham known as Speck Alto Adige PGI is classed as a gourmet meat product all over the world. However, not every speck from South Tyrol is a real „Speck Alto Adige“. What makes it a real one is strict adherence to guidelines and controls, the best ingredients, traditional methods of production, the special climate and the love the producers have for their product.

The South Tyrolean Seal of Quality

A Little Smoke and Lots of Fresh Air

A high quality product only comes from the finest ingredients, careful handling and craftsmanship, as is the case with Speck Alto Adige PGI. To guarantee its quality and authenticity, the Consorzio Tutela Speck Alto Adige was founded in 1992. Together with the independent control institute Istituto Nord Est Qualità (INEQ), they developed a system to ensure compliance with the quality criteria at every stage of production - from meat selection to the finished product. Not until those specifications are met can the ham rind be fire-branded with the seal “Alto Adige”.

It is the special location of South Tyrol which has influenced the speck production. The alpine and mediterranean cultures and ways of life meet here in a unique way. The mountains and valleys of the Southern Alps ensure a very special climate with plenty of sunshine and clear air. This speck could only be produced here. While northern Europe typically makes speck by smoking the ham and southern Europe air-dries it, the South Tyroleans have combined both. Speck Alto Adige is traditionally lightly smoked and then allowed to cure in the fresh air of the mountain valleys. This makes it milder than the northern smoked hams, but spicier than the mediterranean varieties.

Speck Alto Adige PGI | 19

Helpful Hints > Vacuum-packed speck will keep for several months in a cool, dark place or in the refrigerator. > For the complete aroma to develop, the speck should always be removed from its packaging a few hours before eating. > Speck that has been removed from its packaging can be kept for several weeks wrapped in a cloth or stored between two bowls. > Speck should preferably be sliced against the grain. > Cutting from the edge is best, since this is the area that dries out more quickly.

Facts and Figures > Speck Alto Adige PGI may currently only be made by 30 producers. > Annual production of Speck Alto Adige PGI: around 2.4 million pieces of ham with weight per ham at around 4.5 kg (10 lbs). > Inspectors from INEQ may visit the production sites of the recognised manufacturers and perform whatever tests they deem necessary, such as checking the aging time, the consistency of the ham, the taste, the aroma, and the salt content. > The first documented evidence regarding speck production in South Tyrol can be found as early as 1200 AD. > South Tyrolean Speck PGI is exported worldwide.

For further information:

To find out more please visit:

Consorzio Tutela Speck Alto Adige Via Portici 71 39100 Bolzano/Bozen, Italy Tel. +39 0471 300381 Fax +39 0471 302091 info@speck.it

www.speck.it/en

Speck Alto Adige PGI | 21

Cheese and Speck Alto Adige Buckwheat Dumplings

Cream Cheese and Speck Rolls served on Radicchio

Course: Starter Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Fink

Course: Starter Level of Difficulty: Easy Preparation Time: < 1 h Modern/Traditional: Modern Recipe by: Adler

INGREDIENTS (SERVES 4) 150 g Speck Alto Adige PGI, diced 400 g black polenta flour (buckwheat flour) 10 g wheat flour 150 ml water 2 eggs 100 g leeks 150 g chives 15 g parsley 80 g South Tyrolean mountain cheese Salt Garnish Melted South Tyrolean butter Cabbage salad Parsley, finely chopped

METHOD Cut the mountain cheese into nut-sized cubes. Chop the leeks, chives and parsley finely. Mix the two types of flour together in a bowl then add the water, eggs, leeks, chives, parsley, speck and salt. Allow the mixture to rest for one hour then shape into small, oblong dumplings. Press a nut-sized piece of cheese into the middle of each dumpling and cover completely with the dough. Cook for 20 minutes in boiling salted water. Arrange on plates, drizzle with butter and garnish with parsley. Serve with the cabbage salad.

INGREDIENTS (SERVES 4) 8 slices Speck Alto Adige PGI 250 g cream cheese made from South Tyrolean milk 2 heads of radicchio Chives, finely chopped Salt and pepper

METHOD Mix the cream cheese with the chives, season with salt and pepper. Spread the speck slices with the cream cheese mixture and roll up. Cut the radicchio into strips and cook in a grill pan. When the radicchio is ready, briefly fry the cream cheese and speck rolls on all sides in the same pan. Put the radicchio on plates, arrange the cream cheese and speck rolls on top and serve immediately. WINE RECOMMENDATION We recommend Alto Adige Schiava.

WINE RECOMMENDATION We recommend Alto Adige Schiava.

Speck Alto Adige PGI | 23

Boiled Beef Cheek on marinated Cabbage Salad with fried Speck Alto Adige

Crispy Speck Summer Salad with Vinschger Paarl Croutons and Chanterelle Mushrooms

Course: Starter Level of Difficulty: Easy Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Patauner

Course: Starter Level of Difficulty: Easy Preparation Time: < 1 h Modern/Traditional: Traditional Recipe by: Hanswirt

INGREDIENTS (SERVES 4) Boiled Beef Cheek 1 large South Tyrolean beef cheek 300 g root vegetables (onions, carrots, celery, leeks) 5 parsley stalks 6 black peppercorns 3 litres water Cabbage Salad 1 white cabbage A little oil Red wine vinegar A little caraway Salt and pepper Garnish 8–12 thin slices Speck Alto Adige PGI, cut into strips 2 dsp “Apfelkren” (apple and horseradish sauce) Chives, finely chopped

METHOD Simmer the beef, root vegetables, parsley stalks and crushed peppercorns in water for about 2.5 hours until the beef is soft. Slice the white cabbage finely, dress with oil, red wine vinegar, salt, pepper and caraway and arrange in the middle of each plate. Fry the speck strips in a little oil. Cut the beef cheek into slices and arrange on the cabbage salad, sprinkle the fried speck on top and garnish with chives and “Apfelkren”. WINE RECOMMENDATION We recommend Alto Adige Pinot Noir.

INGREDIENTS (SERVES 4) Leafy lettuce, plucked and washed 100 g Vinschger Paarl bread, cut into small cubes 200 g Speck Alto Adige PGI, diced 200 g chanterelle mushrooms 50 g South Tyrolean butter Salt and pepper Vinegar Olive oil

METHOD Heat the butter in a frying pan, add the bread cubes and fry over a low heat until crunchy. Heat the olive oil, fry the speck until crispy. Sauté the chanterelle mushrooms in olive oil and butter, season with salt and pepper. Dress the salad with vinegar and olive oil and arrange on plates. Add the speck, chanterelle mushrooms and Vinschger Paarl croutons and serve. WINE RECOMMENDATION We recommend Alto Adige Schiava.

Speck Alto Adige PGI | 25

Alto Adige Wines DOC Alto Adige/Südtirol is the oldest wine region in the German speaking countries and is one of the leading wine producing regions in Italy. The region creates wines which are exported all over the world and enjoy an excellent reputation and great acclaim due to their unique quality.

Traditional Winegrowing Region

Indigenous and International

Alto Adige is a mosaic of 5,300 hectares, 13 cooperative wineries, 40 private wineries and over 100 independent winegrowers, which means more than 10,000 people earn an income from wine. Annually 350,000 hectolitres of wine are produced in Alto Adige, 40 percent of them are red and 60 percent white. Alto Adige’s distinctive wines are characterised by the diversity of the soil, the air quality, the special geographical location, the artisanal processing and the diligence of the winegrowers. The vines grow wonderfully here due to the variety of unique microclimates caused by the protective wall of the Alps in the north and the Mediterranean influence from the south.

The Alto Adige wine producers grow the indigenous varieties Schiava, Lagrein and Gewürztraminer, but also varieties from other famous growing areas, such as Pinot Blanc, Sauvignon Blanc, Pinot Noir and many more. They pride themselves on both old and established local varieties and those of international familiarity. Since 1975, Alto Adige wines have been under the protection of DOC regulations (DOC means Controlled Designation of Origin from the Italian “denominazione di origine controllata”). This guarantees the origin and the characteristics of the wines. The DOC regulations also provide information on the grape composition and set minimum quality standards.

Alto Adige Wines DOC | 27

Facts and Figures > Vineyard area with DOC classification: 5,300 hectares. > Vineyard altitude: 200–1,000 m above sea level. > Alto Adige is one of the smallest wine regions in Italy (less than 1% of Italy’s total wine production). > Alto Adige Winegrowing Zones: Bassa Atesina, Oltradige, Bolzano, the Adige Valley, Merano, the Isarco Valley and Val Venosta. > The „Bolzano Wine Tasting“ was first held in 1896 and today it has developed into an important meeting place for wine lovers. > 35% of Alto Adige wine is exported abroad (the main markets are Germany, USA, Switzerland and Austria). > 98% of the vineyards are DOC classified. > Alto Adige wines (based on the vineyards) have received the most awards from the Italian wine guides.

For further information:

To find out more please visit:

Alto Adige Wines Via Crispi 15 39100 Bolzano/Bozen, Italy Tel. +39 0471 978528 Fax +39 0471 326842 info@altoadigewines.com www.altoadigewines.com

www.altoadigewines.com/wineries

Alto Adige Wines DOC | 29

South Tyrolean Milk and Dairy Products At an elevation between 800 to 2000 m above sea level, South Tyrolean dairy freshness begins on family-run farms with an average of 13 cows each, who the farmers all know by name. Every day, even on holidays, the mountain farmers ensure that their unique South Tyrolean milk gets from the cow to the refrigerator within 24 hours.

Variety with Natural Flavour

Quality from the Start

With breathtaking views, crystal clear waters and sun-drenched valleys, South Tyrolean dairy products are as varied as the nature that surrounds them. Traditional production Methods, innovative recipes and a distinctive taste make them truly unique. Furthermore, the careful selection of raw materials, the importance of animal welfare and responsible processing ensure the products are safe and can simply be enjoyed. From fresh milk to spicy cheeses, tasty butter to aromatic yoghurt, dairy lovers can find everything their hearts desire.

The Seal of Quality guarantees: > Milk from South Tyrolean mountain farms > No genetic engineering in the feeding or the processing > Quality control of the milk production on the farm and the processing in the dairy > Protected animal welfare and controlled animal health

Milk in Top Form An independent inspection authority regularly examines the adherence to the strict quality criteria throughout the entire milk production process. The animals are kept healthy and fed an exclusively plantbased diet to guarantee the end products are completely natural and of a high quality. The entire production is free of genetic engineering.

South Tyrolean Milk and Dairy Products | 31

Complete Enjoyment

Helpful Hints

There is almost no other food which provides such a valuable mix of vitamins, water, minerals and trace elements in such good proportions as milk. It contains a total of around ninety nutrients and active substances. Milk and dairy products provide energy, strengthen the nervous system and stimulate the metabolism. In all Western countries, milk is an essential part of breakfast. Milk and milk-based drinks are an excellent quick snack that is rich in vital nutrients. Milk is even suitable as a natural cosmetic, for example to add to a bath, exfoliating mask or deep conditioner.

> Milk does not burn as easily if the pot is rinsed with cold water before use. > Milk does not boil over as easily if a spoon is placed in the pot with the milk or if the edge of the pot is greased with butter. > Dairy products are excellently suited to resolving small cooking disasters, for example, milk, cream and yoghurt make excessively spicy dishes milder and, with their help, even slightly burnt or over salted foods can still be rescued. > Soft cheese can be grated when placed in the freezer for a short time beforehand. > Sauces that are thickened with yoghurt instead of flour are lower in calories.

Facts and Figures > In South Tyrol, approximately 370 million litres of milk is produced annually. > 22 million litres is sold as fresh milk. > There are about 90 different types of cheese that can carry the South Tyrolean Seal of Quality. > Stilfser / Stelvio cheese is the only South Tyrolean cheese to carry the European Protected Designation of Origin (PDO). > 10 dairies are in the South Tyrol Dairy Association. > A quarter of the yoghurts consumed in Italy come from South Tyrol.

For further information:

To find out more please visit:

Sennereiverband S端dtirol (South Tyrol Dairy Association) Via Galvani 38 39100 Bolzano/Bozen, Italy Tel. +39 0471 063900 Fax +39 0471 063901 info@suedtirolermilch.com www.suedtirolermilch.com/en

www.southtyroleanqualityfood.com/ producers

South Tyrolean Milk and Dairy Products | 33

Black Polenta and Cheese Canederli served with Speck and Cabbage Salad and Leek Dripping

Melchermuas

Course: Starter Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Fonteklaus

Course: Main Course Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Thurnerhof

INGREDIENTS (SERVES 4) Cheese Gnocchi 100 g South Tyrolean mountain cheese 100 g stale South Tyrolean white bread (e.g. white rolls) 60 g South Tyrolean white cabbage, chopped 300 g coarse black polenta flour (buckwheat flour) 50 g leeks, finely chopped 30 g chives, finely chopped 1 pinch of salt 300 ml water 34

Speck and Cabbage Salad 4 slices pork belly, cut into thin strips 200 g South Tyrolean white cabbage, chopped 1 pinch of salt Freshly ground pepper Wine vinegar Oil Caraway Leek Dripping 40 g leeks A little South Tyrolean butter Garnish South Tyrolean mountain cheese Chives, finely chopped

METHOD For the cheese canederli: put the white bread cubes, buckwheat flour, leeks, white cabbage, chives and salt into a bowl, add water and mix into a firm dough. Cut the mountain cheese into cubes (about 2 cm thick). When shaping the cheese canederli, put one cheese cube into the middle of each lump of dough. Make sure the dough covers the cheese completely. Cook the gnocchi in boiling salted water for about 20 minutes. For the speck and cabbage salad: fry the speck in a pan with a little oil, add the wine vinegar and, while still hot, pour over the white cabbage. Mix thoroughly and season with salt, pepper and caraway. For the leek dripping: cut the leeks into thin slices and sauté in butter. Arrange the cheese canederli on the speck and cabbage salad; garnish with leek dripping, grated mountain cheese and chives.

INGREDIENTS (SERVES 4) 50 g South Tyrolean butter 1 litre South Tyrolean milk 4 dsp white corn flour 1 dsp fine semolina 1 tsp sugar 1 pinch of salt Garnish A little South Tyrolean butter Cinnamon Sugar

METHOD Melt the butter in an iron pan, add the milk and stir in the corn flour, semolina, sugar and salt using a whisk. Bring to the boil, stirring continuously. Simmer for about 20–30 minutes over a medium heat; stop stirring to allow a crust (known as the Scharren, Schoor or Raschp’n) to form. Allow to cool slightly. Heat the butter until brown and pour it over the milk mousse. Sprinkle with cinnamon and sugar and serve in the pan. Tip: Traditionally, everyone eats the milk mousse together from the same pan. WINE RECOMMENDATION We recommend Alto Adige Schiava.

WINE RECOMMENDATION We recommend Alto Adige Schiava.

South Tyrolean Milk and Dairy Products | 35

Yoghurt Mousse with Strawberry and Mint Salad

Level of Difficulty: Easy Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Apollonia

INGREDIENTS (SERVES 4) 400 g South Tyrolean strawberries 250 g South Tyrolean yoghurt 1½ sheets of gelatine 1 lime, juiced and peeled (grated) 50 g icing sugar 1 egg white 130 ml cream 6 large mint leaves A little lemon juice A little cherry liqueur A little sugar

METHOD For the yoghurt mousse: mix the yoghurt with 25 g icing sugar, lime juice and lime peel. Soak the gelatine in cold water. Carefully warm some of the yoghurt mixture and dissolve the gelatine in it. Stir the gelatine mixture into the rest of the yoghurt mixture. Beat the egg white with 25 g icing sugar until stiff and then fold into the yoghurt mixture along with the whipped cream. Rinse small moulds in cold water and fill with the yoghurt mousse; chill for about 3 hours so that the mousse sets. For the strawberry and mint salad: halve or quarter the strawberries. Cut the mint leaves into thin strips and add to the strawberries. Season with sugar, lemon juice and cherry liqueur and mix thoroughly. Remove the yoghurt mousse from the moulds and arrange on plates with the strawberry and mint salad. Garnish with mint.

Rice Pudding with Dried Apricots

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Durnwald

INGREDIENTS (SERVES 4) 200 g dried South Tyrolean apricots ½ lemon, peel grated 500 ml South Tyrolean milk 250 g rice Sugar Garnish 1 dsp cinnamon 1 dsp sugar A little melted South Tyrolean butter Almonds, roasted Mint 4 apricots, halved

METHOD Cut the dried apricots into quarters. Bring the milk to the boil with the sugar and lemon peel; add the rice and dried fruits and simmer for about 20 minutes. Arrange the rice pudding on plates, sprinkle with cinnamon and sugar and drizzle with melted butter. Garnish with roasted almonds, mint and apricots. WINE RECOMMENDATION We recommend Alto Adige Moscato Giallo Passito.

WINE RECOMMENDATION We recommend Alto Adige Gewürztraminer Passito.

South Tyrolean Milk and Dairy Products | 37

Bread, Baked Goods, Pasta and Muesli The inventiveness of South Tyrolean bakers and confectioners is limitless. In addition to the traditional South Tyrolean breads such as Schüttelbrot, Vinschger Paarl and Pusterer Breatl, we more recently find a variety of products from local grain available. Besides the delicious bread and baked goods are pasta and muesli made from South Tyrolean rye and spelt.

Regional and Artisanal Production Different types of grain, mixing ratios, flour qualities and above all local ingredients make up the unique flavour of the diverse breads, baked goods and pastas. In South Tyrol, traditional craftsmanship is of paramount importance during the manufacturing of the products, as well as during the grain cultivation. From around 1900, every farm cultivated its own grain and grain fields were a more integral part of the South Tyrolean landscape occupying nearly 30,000 hectares. The first wild crops of grain along the river Adige appeared around 4,500 BC, with the first cultivated crops starting around 2,250 BC. Bread made from South Tyrolean grain makes an important contribution to the preservation and revitalisation of South Tyrolean traditions. The demand for local produce is increasing in order to comply with the “Regiokorn” (Regional Grain) project launched in 2011. Since the project, rye and spelt have also been grown in South Tyrol. From 2014, a small amount of wheat has been experimentally grown for the first time. The cultivation of grain represents an interesting sideline for the South Tyrolean mountain farming industry. Above all, the links between farming operations, mills and bakeries are being rebuilt, the local economy is improving and the flour obtained is being processed into unique breads, baked goods and pastas.

Bread, Baked Goods, Pasta and Muesli | 39

Natural and Sustainable

Facts and Figures

Bread and baked goods with the South Tyrolean Seal of Quality are produced exclusively in South Tyrol. The flour used is obtained from South Tyrolean rye and spelt. The proportion of South Tyrolean flour must be at least 75%. All the other ingredients used must come mainly from South Tyrol. The traceability of origin must be ensured at all times. The bread, baked goods and pasta with the Seal of Quality are made from natural, raw materials, homemade sourdough and spices and contain no ready-made mixes, preservatives, flavour enhancers or other additives (with the exception of those additives that are permitted under EU organic farming regulations). South Tyrolean apple strudel must be made exclusively from South Tyrolean apples and butter. An independent inspection centre regularly checks compliance with the regulations, which are summarised in a written specification.

> 54 South Tyrolean farmers grow grain in the Venosta, Pusteria and Isarco valleys. > The rye and spelt harvest is about 310 tonnes. > 85 hectares of land is used to grow rye and spelt. > A variety of breads, baked goods, pastas and mueslis are made from local grain. > The market for bread from local grain is mainly South Tyrol.

Helpful Hints > Bread is best kept at room temperature in a ceramic container with air holes. > Wooden boxes, paper bags, or refrigerators are not suitable places to store bread since they extract moisture from the product. > A distinct bread crust is a good carrier of flavour and ensures that the bread remains fresh and moist for a long time. > Stale bread can be used to make breadcrumbs, added to ground meat dishes, or for bread puddings. > The rule is: the higher the proportion of rye, the longer the shelf life. > Fresh apple strudel should be consumed within two days. > When baking bread, it is important that all the ingredients are well kneaded. Wheat dough should be kneaded quickly and rye dough should be kneaded slowly. You also have to give the dough time to ferment. 40

For further information:

To find out more please visit:

EOS - Export Organization South Tyrol of the Chamber of Commerce of Bolzano/Bozen Via Alto Adige 60 39100 Bolzano/Bozen, Italy Tel. +39 0471 945750 Fax +39 0471 945770 info@suedtirolerbrot.com www.suedtirolerbrot.com

www.southtyroleanqualityfood.com/ producers

Bread, Baked Goods, Pasta and Muesli | 41

Black Bread Soup

Level of Difficulty: Easy Preparation Time: < 1 h Modern/Traditional: Traditional Recipe by: Schaurhof

Rye bread loaves

INGREDIENTS (SERVES 4) 1 onion 80 g pork belly, cut into strips 40 g South Tyrolean butter 1 bay leaf 200 g day-old South Tyrolean black bread, cut into large cubes 1 free-range egg from South Tyrol 400 ml beef broth Salt A little parsley, chopped

METHOD Peel the onion, cut it into rings and sauté in butter with the pork strips. Add the bay leaf and cubes of black bread. Add the egg, stir, and pour the beef broth over the whole mixture. Season with salt and briefly bring to the boil. Pour into bowls, garnish with parsley and serve immediately. WINE RECOMMENDATION We recommend Alto Adige Pinot Blanc.

Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional

INGREDIENTS Sourdough starter 480 g rye flour 380 ml warm water (40 °C) 10 g fresh yeast Dough 720 g rye flour 800 g wheat flour 40 g fresh yeast dissolved in 1060 ml lukewarm water (35 °C) 40 g salt 40 g ground spices (cumin, fennel, fenugreek and coriander seeds)

METHOD Sourdough starter: mix well the rye flour, lukewarm water and yeast to form dough, cover with cheesecloth and leave to rise in a warm place (28–30 °C) for 18 hours. Completion: mix the sourdough starter with the remaining ingredients and knead to produce a uniform dough. Leave to rise for approx. 30 min., then divide into 3 lumps of equal size, each weighing around 600 g. Shape the loaves as you wish (long or round). Wrap the loaves in cheesecloth dusted with rye flour or in baskets and leave to swell in a warm place (28–30 °C) for around 30 min. Place into a pre-heated oven along with a small oven-proof bowl of water, bake at 240 °C for 5 min., then reduce to 220 °C and continue baking for 45 min.

Bread, Baked Goods, Pasta and Muesli | 43

Apple Strudel with Shortcrust Pastry

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Adler

INGREDIENTS FOR ONE APPLE STRUDEL Strudel Pastry 200 g sugar 250 g South Tyrolean butter 500 g flour, 2 eggs ½ sachet baking powder ½ sachet vanilla sugar Apple filling 4 South Tyrolean apples Juice of ½ lemon Grated peel of 1 lemon 100 ml rum 50 g breadcrumbs 20 g sultanas 10 g pine nuts ½ tsp cinnamon, 60 g sugar Garnish 1 egg (to brush pastry) Icing sugar

Apple Strudel Ice Cream

METHOD Mix all the ingredients for the strudel pastry and knead into a dough. Peel the apples and slice thinly; mix with the other filling ingredients. Roll out the pastry, place the apple filling on it and fold the edges of the pastry over the filling. Brush with egg and bake for about 25–30 minutes at 170 °C (338 °F) in a preheated oven. Sprinkle with icing sugar before serving. WINE RECOMMENDATION We recommend Alto Adige Moscato Rosa.

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Hanswirt

INGREDIENTS (SERVES 4) 300 g cream 200 g South Tyrolean milk 5 egg yolks (100 g) 100 g sugar 2 baked apples 100 g shortcrust pastry 30 g sugar 40 g raisins soaked in a little rum 30 g pine nuts, roasted Garnish South Tyrolean raspberries Raspberry sauce “Hippen” (wafer biscuits) Mint

METHOD Roll the pastry out thinly, place on baking paper and sprinkle with sugar. Bake at 170 °C (338 °F) until golden brown. Warm the cream, milk, sugar and egg yolks over a water bath, stirring continuously until the mixtures thickens (the water bath should not be too hot otherwise the egg yolk will cook!) Remove the seeds from the baked apples and mix with the egg and cream mixture, using a kitchen aid if you have one, and then freeze the mixture. Break the pastry into small pieces, mix with the raisins and pine nuts then add to the ice cream. Allow to freeze until the ice cream is firm and creamy. Fill glasses with a few raspberries, add a scoop of the apple strudel ice cream and garnish each glass with raspberry sauce, mint and “Hippen”. WINE RECOMMENDATION We recommend Alto Adige Moscato Giallo Passito.

Bread, Baked Goods, Pasta and Muesli | 45

South Tyrolean Vegetables, Potatoes and Asparagus The South Tyrolean climate makes the vegetables grown in the area something out of the ordinary. They thrive from April to October at lofty altitudes, which makes them so healthy and naturally good. The South Tyrolean Seal of Quality guarantees the origin and the unique quality of the vegetables from South Tyrolean farms.

Fresh, Crunchy, Good The mild climate with warm, sunny days and cool nights as well as the fertile soil provide the ideal conditions for the highest quality vegetables. The following varieties are available with the South Tyrolean Seal of Quality: potatoes, cauliflower, asparagus, chicory, iceberg lettuce, red and green cabbage, sauerkraut and turnip. These top-rate vegetables are grown in an environmentally friendly way and delivered fresh from the harvest. Regular checks ensure that the cultivation is carried out according to strict quality guidelines. Vegetables from South Tyrol are field-grown vegetables from family-run operations with a multitude of positive attributes: they are fresh, crisp, flavourful, rich in vitamins, they keep for a long time and are excellent additions to lots of recipes. The cultivation area lies in the midst of the most beautiful, natural setting between 600 and 1,700 metres (between 2624 and 5413 feet) above sea level. Vegetables with the South Tyrolean Seal of Quality come from outdoor cultivation in the Val Venosta, Passeier, Martello, the plateau of Renon, Isarco and Pusteria valleys and from Alta Val di Non. An exception to this is the asparagus, which is mainly grown in the Adige valley at an altitude of about 240 m above sea level.

South Tyrolean Vegetables, Potatoes and Asparagus | 47

Helpful Hints > The vitamin-rich green foliage of cauliflowers with the South Tyrolean Seal of Quality is excellent in soups and with other vegetables. > A dash of milk or lemon in the cooking water makes sure the cauliflower keeps its lustrous whiteness. > Ideally you should use fresh asparagus. Wrap it in a damp cloth and store it unpeeled in the vegetable compartment of your fridge. > Caraway brings the flavour out of cabbage. You can make sauerkraut even tastier with juniper berries and a few fried onions.

Facts and Figures > 400 agricultural businesses cultivate vegetables with the Seal of Quality; most of them grow vegetables as a sideline. > In total, approximately 11,000 tonnes of vegetables are harvested which bear the South Tyrolean Seal of Quality. > Total harvest: 57% of potatoes, 28% cauliflower, 8% cabbage (including sauerkraut, turnip and red cabbage), 4% chicory, 3% iceberg lettuce. > South Tyrolean vegetables are sold in South Tyrol and the rest of Italy. > Harvest: June to October; asparagus April to May

For further information:

To find out more please visit:

www.southtyroleanqualityfood.com/ producers

South Tyrolean Vegetables, Potatoes and Asparagus | 49

Goats’ Cheese with sautéed Radicchio

Course: Starter Level of Difficulty: Easy Preparation Time: < 1 h Modern/Traditional: Modern Recipe by: Turmwirt

INGREDIENTS (SERVES 4) 16 South Tyrolean radicchio leaves 2 rolls of goats’ cheese (cream cheese) South Tyrolean Schüttelbrot, crumbled Chives, finely chopped Pepper Salt Olive oil

Red Cabbage Strudel

METHOD Wash the radicchio leaves, dry thoroughly and fry carefully in olive oil. Season with salt and pepper. Cut the cheese into 4 slices, each 1 cm thick. Arrange 4 radicchio leaves on each plate. Place a slice of goats’ cheese on each and garnish with crumbled Schüttelbrot, chives and olive oil. WINE RECOMMENDATION We recommend Alto Adige Riesling.

Course: Starter Level of Difficulty: Easy Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Oberwirt INGREDIENTS (SERVES 4) Strudel Pastry 250 g wheat flour 125 ml tepid water 1 dsp sunflower oil 1 egg 1 pinch of salt

Red Cabbage Filling 1 kg South Tyrolean red cabbage 50 ml red wine 1 dsp salt 1 pinch of sugar 1 orange, juiced and peeled (grated) 1 onion 1 dsp olive oil 1 pinch of cinnamon 1 dsp cranberries 1 apple, grated Garnish 1 egg 2 dsp sesame seeds

METHOD For the strudel pastry: place the flour and salt on a worktop. Put the egg, oil and water in the middle of the flour and knead together for about 10 minutes until the strudel pastry is smooth. Shape into a ball and let it rest for 30 minutes. Cut the red cabbage into fine strips, mix with the salt, sugar, orange peel and orange juice and marinate for 1 hour. Dice the onion and sauté in the olive oil until transparent; add the red cabbage and the red wine and simmer for about 1 hour until soft. Season with cinnamon, cranberries and grated apple. Allow to cool. Roll the strudel pastry out thinly, place the red cabbage on the pastry and roll up. Beat the egg and brush the pastry with it. Sprinkle sesame seeds over the strudel. Bake for about 20 minutes at 180 °C (356 °F) in a preheated oven. Tip: This is the perfect accompaniment to venison medallions with cranberry sauce and “Schupfnudeln” (potato noodles). WINE RECOMMENDATION We recommend Alto Adige Lagrein.

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Flat Potato Cakes with Sauerkraut, Farm Sausage and Mustard Butter Course: Starter Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Durnwald INGREDIENTS (SERVES 4) Flat Potato Cakes 300 g mealy South Tyrolean potatoes 1 dsp South Tyrolean butter 1 egg yolk Salt 100 g flour 1 tsp aniseed Oil Mustard Butter 40 g Dijon mustard 120 g vegetable stock 240 g cold South Tyrolean butter 52

Sauerkraut 500 g South Tyrolean sauerkraut 3 juniper berries 5 peppercorns 1 tsp caraway 1 bay leaf 100 g onions, finely chopped 2 garlic cloves, finely chopped 50 g South Tyrolean butter 1 dsp flour Salt Garnish 2 farm or home-made sausages, cooked

METHOD Peel the potatoes, cut into pieces and cook until soft. Strain through a sieve while still hot and allow to cool slightly. Melt the butter and add to the potatoes along with the egg yolk and salt; mix thoroughly until smooth. Allow to cool completely then knead the flour and aniseed into the potato mixture and roll the dough out until it is 1–2 mm thick. Cut out circles and fry in hot oil. Bring the vegetable stock to the boil, stir in the butter, season with the mustard and salt and keep warm. Wash the sauerkraut, add the juniper berries, peppercorns, caraway and bay leaf, season with salt and cook for 1.5 hours. Heat the butter and sauté the onions and garlic in it, dust with flour and sauté until transparent. Stir this roux into the sauerkraut. Arrange the sauerkraut and potato cakes on a plate, slice the farm sausage and place on the sauerkraut, pour the mustard butter over the whole dish. WINE RECOMMENDATION We recommend Alto Adige Schiava.

South Tyrolean Asparagus with Cooked Ham, Egg Dressing and Apple and Horseradish Relish Course: Main Course Level of Difficulty: Easy Preparation Time: 1 h Recipe by: Patauner

INGREDIENTS (SERVES 4) 1.2 kg South Tyrolean asparagus 12 slices of South Tyrolean cooked ham Egg Dressing 4 free-range eggs from South Tyrol Some white wine vinegar Vegetable oil Fresh chives Salt and freshly ground pepper Apple and Horseradish Relish 1 horseradish root (you can use pre-grated horseradish as an alternative) 2–3 tsp white wine vinegar, to taste 100 ml whipped cream 3 tsp breadcrumbs 1 apple Salt Sugar

METHOD Hard-boil the eggs for the dressing. Cool them down in cold water, peel them and chop them very finely. Mix them with the remaining dressing ingredients and taste to see if any additional seasoning is required. To make the relish: peel the horseradish root and grate finely. Mix the horseradish into the whipped cream; add the vinegar and grated apple. Season to taste with salt and pepper; mix in the breadcrumbs until the relish has the desired consistency. The quantities of ingredients can vary depending on how spicy you want your relish to be. Wash the asparagus, cut off the ends and peel well, preferably using an asparagus peeler. Remember that the skin contains most of the bitter tasting parts. Divide the peeled asparagus into four bundles of about the same size using kitchen string. Place them into a pot of well-salted water and cover them; cook for about 10 minutes. Once the asparagus is cooked (check by pressing down on the bottom ends of the stalks, which should be soft), plate them with the cooked ham, egg dressing and apple and horseradish relish. WINE RECOMMENDATION We recommend Alto Adige Pinot Blanc. South Tyrolean Vegetables, Potatoes and Asparagus | 53

South Tyrolean Berries and Cherries Strawberries, raspberries and cherries have the potential to carry the Seal of Quality. Strawberries make up almost 90 percent of the total harvest. The berries and cherries must come from controlled, integrated Methods of production and should be of excellent quality.

Thrive in Pure Mountain Air While the berries and cherries are growing, soil samples and residue analyses are constantly being carried out. South Tyrolean berries grow from soil with a good supply of humus. The dry climate and the heat of the sun favour the maturation and high quality. The berries are picked by hand and always delivered fresh. In addition to this, they must have a minimum sugar content and be of a minimum size. As they are only cultivated outdoors and at higher altitudes, they are less susceptible to disease. At the high elevations (cultivation between 500 and 1800 metres/between 1690 and 5905 feet above sea level), the berries and cherries ripen more slowly as the temperature is lower, which means they develop an abundance of flavour and an intense aroma.

South Tyrolean Berries and Cherries | 55

Helpful Hints > If you pick the berries yourself, you should store them at a cool temperature (1 째C/34 째F) as soon as possible. When stored this way, they will keep for up to five days. > Eat the berries soon after picking because they taste better fresh. > In order to keep them for a longer period, berries and cherries may be frozen, so they will last for around a year. Cherries should be de-stemmed and have the stones removed before freezing. > Wash them in a bowl of water. Avoid powerful jets of water as they damage the berries. Do not remove leaves and stalks until after washing, otherwise valuable nutrients will be lost in the water.

Facts and Figures > Approximately 1,000 tonnes of strawberries, 70 tonnes of raspberries, and 90 tonnes of cherries are harvested per year. > The total area under cultivation comprises approximately 250 hectares (495 acres). > As the berries and cherries are only cultivated outdoors and at higher altitudes, they are less susceptible to disease, so the use of pesticides can be largely avoided. > Approximately 90% of the harvest goes to wholesale and 10% to retail. > The markets are in South Tyrol as well as Northern and Central Italy. > Season Strawberries: mid-June to late September Raspberries: late June to mid October Cherries: late June to late August

For further information:

To find out more please visit:

www.southtyroleanqualityfood.com/ producers

South Tyrolean Berries and Cherries | 57

Raspberry and Poppy Seed Cake

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Saalerwirt INGREDIENTS FOR ONE CAKE Poppy Seed Cake 60 g soft South Tyrolean butter 25 g sugar 2 egg yolks A little lemon peel, grated Rum Core of a vanilla pod 60 g egg whites 35 g sugar 1 pinch of salt 15 g wheat starch

1 pinch of baking powder 30 g flour 60 g poppy seeds, ground Cranberry Cream 150 g whipped cream 50 g cranberry jam ½ sheet of gelatine A little lemon juice Cake Glaze 1 sheet of gelatine A little water Sugar Garnish Fresh South Tyrolean raspberries Raspberry or cranberry jam Whipped cream

Quark Dough Strawberry Dumplings in Buttered Breadcrumbs and served with Cinnamon Cream METHOD For the poppy seed cake: beat together the butter, 25 g sugar, the egg yolks, lemon peel, rum and the vanilla core until frothy. Beat the egg whites with salt and 35 g sugar until firm but not too stiff, add the wheat starch and continue beating until stiff. Mix the butter and egg mixtures and fold in the poppy seeds, flour and baking powder. Pour the mixture into a cake tin lined with baking paper. Bake for about 35–40 minutes at about 140 °C (284 °F). Allow to cool and cut in half. For the cranberry cream: soak the gelatine in cold water. Warm a little jam in a saucepan and dissolve the gelatine in it. Stir it into the rest of the jam. Season with lemon juice and fold into the whipped cream. Spread the cranberry cream on one half of the cake and place the other half on top. Brush thinly with raspberry or cranberry jam and decorate with raspberries. For the cake glaze: soak the gelatine in cold water then dissolve in hot water with a little sugar. Brush the raspberries lightly with the glaze. Decorate the edge of the cake with whipped cream. Tip: You can also use ready-made glaze and prepare it according to the instructions on the packet.

Course: Dessert Level of Difficulty: Difficult Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: St. Nikolaus INGREDIENTS FOR 20 DUMPLINGS Strawberry Dumplings 20 South Tyrolean strawberries (halve if necessary) 60 g soft South Tyrolean butter 1 free-range egg from South Tyrol 250 g quark 120 g flour 1 heaped dsp fine semolina 1 pinch of salt

Cinnamon Cream 500 ml cream, whipped until semi-stiff ½ tsp cinnamon 1 dsp icing sugar 1 cl Nusseler (nut liqueur) Garnish 100 g South Tyrolean butter 80 g sugar 80 g breadcrumbs Mint

METHOD For the dumplings: beat the butter and egg together until creamy. Add the quark, flour, salt and semolina and knead into a dough. Allow to chill for about 10 minutes. Divide the dough into 20 equal-sized pieces. Mould the dough pieces around the strawberries with well floured hands. Cook in plenty of salted water for about 10 minutes (do not allow to boil), drain and remove. Melt the butter in a pan, brown the sugar and breadcrumbs in the butter and dip the strawberry dumplings into the breadcrumb mixture. Season the semi-whipped cream with cinnamon, icing sugar and Nusseler. Arrange the strawberry dumplings with the cinnamon cream, buttered breadcrumbs and mint. WINE RECOMMENDATION We recommend Alto Adige Moscato Rosa.

South Tyrolean Berries and Cherries | 59

Bread Pudding with Cherry Ragout

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Fink INGREDIENTS (SERVES 4) Bread Pudding 1 litre South Tyrolean milk 220 g round-grain rice 1 small piece of cinnamon bark Core of a vanilla pod 80 g sugar 50 g sultanas 2 eggs 2 dsp pine nuts

1 stale white bread roll A little cinnamon A little sugar A little melted South Tyrolean butter Cherry Ragout 200 g South Tyrolean cherries 250 ml water 250 ml red wine 350 g sugar Bark from half a cinnamon stick 2 cloves 1 lemon, peel grated Corn or potato starch if required Garnish Lemon balm

Rosemary Crème Brûlée with Balsamic Cherries

METHOD Bring the milk, cinnamon bark, vanilla and sugar to the boil. Add the rice and cook until soft. Just before the rice is ready, add the sultanas and flavour with the lemon peel. Allow to cool. Stir in the egg yolk. Beat the egg white until stiff and fold into the mixture. Cut out small pieces and fry briefly in butter. Cut the white bread roll into small cubes and drizzle with butter. Mix the cinnamon and sugar and sprinkle over the bread. Put the bread cubes and pine nuts on the rice pieces and bake for about 10 minutes or until golden at 180 °C (356 °F) in a preheated oven. For the cherry ragout: bring the water, red wine, sugar and spices to the boil. Remove the cherry stones and cook the cherries in the liquid until soft. If required, thicken by adding corn or potato starch. Arrange the bread pudding and cherry ragout on plates and garnish with lemon balm. WINE RECOMMENDATION We recommend Alto Adige Moscato Giallo Passito.

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Zum Hirschen

INGREDIENTS (SERVES 4) Crème Brûlée 300 ml cream 300 ml South Tyrolean milk 100 g sugar 1 vanilla pod, core 7 egg yolks 5 g rosemary, finely chopped Brown sugar Balsamic Cherries 500 g South Tyrolean cherries 100 ml balsamic vinegar 100 g sugar 50 ml grape juice Garnish South Tyrolean cherries South Tyrolean strawberries Rosemary Mint

METHOD Bring the cream, milk, vanilla core and sugar to the boil, allow to cool briefly and mix with the egg yolks and rosemary. Pour the mixture into moulds and bake for 10 minutes at 85 °C (185°F) in a preheated oven. Wash the cherries and remove the stones. Caramelise the sugar and add the balsamic vinegar and grape juice. Add the cherries and bring to the boil before removing from the heat. Sprinkle the crème brûlée with brown sugar and caramelise with a Bunsen burner or cook’s blowtorch. Arrange on plates with the balsamic cherries and garnish with cherries, strawberries, rosemary and mint. WINE RECOMMENDATION We recommend Alto Adige Gewürztraminer Passito.

South Tyrolean Berries and Cherries | 61

South Tyrolean Honey Six thousand bee colonies with approximately 3oo million bees and around 150 beekeepers ensure that South Tyrolean honey with the Seal of Quality is available for the breakfast table. South Tyrolean honey is characterised by its variety of flavours, which is possible because the bees in South Tyrol have access to an impressive array of flowers in meadows, pastures and forests at various altitudes.

Types of South Tyrolean Honey There are four different types of honey commonly produced in South Tyrol: multi-flower, Alpine rose, dandelion and forest honey (honeydew). With such a variety of honeys, itâ&#x20AC;&#x2122;s great fun to compare the different colours and aromas. South Tyrolean honey distinguishes itself through a low water content, which means that the honey is very concentrated and therefore the taste is stronger. The honey must satisfy a number of quality criteria verified by an independent inspection centre before it is awarded the Seal of Quality. Honey with the South Tyrolean Seal of Quality is rich in naturallyoccurring substances and is guaranteed to come from South Tyrol.

South Tyrolean Honey | 63

Helpful Hints

Facts and Figures

> Crystallisation is a sign that the product is high quality, genuine, untreated bee honey. > Crystallised honey is best liquefied by placing the jar in a warm water bath (at a maximum of 40 °C/104 °F) . > Honey remains liquid in the freezer. > Honey should always be sealed with an airtight lid and kept in a dark place at approximately 18 °C (60 °F) . > Honey is considered a natural remedy, rejuvenator and is a favourite ingredient in cosmetics. > One teaspoon of honey is as sweet as one and a half teaspoons of sugar. > Sweet dishes that are prepared with honey remain fresher longer. > High temperatures influence the aroma of honey, so with baked goods, it is better to bake them at a lower temperature for a longer period of time. > Kitchen equipment can be brushed with oil, so that the honey does not stick.

> One hive supplies an average of 15 kg of honey a year. > Every year, South Tyrolean bees provide 90,000 kg of honey with the Seal of Quality. > The honey is not heated to high temperatures. > Hygiene and cleanliness are of paramount importance to the South Tyrolean beekeepers. > By-products of beekeeping: pollen, beeswax, royal jelly, propolis and bee venom. > Bees play an important role in fruit growing. They pollinate 85% of the crops and about 20,000 wild plants. > The primary market for the honey is South Tyrol itself. > 90% of the honey is sold directly by the beekeepers and 10% through specialty shops and farmers’ markets.

For further information:

To find out more please visit:

www.southtyroleanqualityfood.com/ producers

South Tyrolean Honey | 65

Honey-Crusted Venison Medallions in a Hearty Game Sauce Course: Main Course Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Oberraut

INGREDIENTS (SERVES 4) Honey crust 40 g South Tyrolean honey 60 g walnuts, finely ground 20 g breadcrumbs 30 g soft South Tyrolean butter 1 pinch of chilli pepper Venison Medallions 4 venison medallions (600 g) Salt and pepper Oil South Tyrolean butter 400 ml game stock Salt and pepper

South Tyrolean Cookies

METHOD For the honey crust: mix all the ingredients thoroughly and chill. Remove all sinews from the venison. Heat the oil and butter in a frying pan and fry the venison on both sides. Cook the medallions in the oven for 5 minutes at 160 °C (320 °F), remove, cover with aluminium foil and let them stand for about 5 minutes. Cut the cold honey crust in slices and lay on the meat, brown in the oven under the grill. Boil down the game stock to half the volume and season with salt and pepper. Cut the meat in slices and serve with the game sauce. Tip: Ideal with creamed potatoes or “Eierspätzle” (egg noodles). WINE RECOMMENDATION We recommend Alto Adige Lagrein.

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Vögele

INGREDIENTS FOR 50 COOKIES 70 g South Tyrolean flower honey 400 g flour 50 g almonds or hazelnuts, ground 1 pinch of salt 1 level tsp baking powder 80 g sugar 1 sachet vanilla sugar 1 free-range egg from South Tyrol 250 g South Tyrolean butter Garnish Apple jam with South Tyrolean forest honey or raspberry honey

METHOD Mix the flour, salt, baking powder and ground almonds on a worktop and stack into a heap. Press a hollow into the middle. Put the butter, flower honey, sugar, vanilla sugar and egg into the hollow. Starting in the middle, work all these ingredients together into a smooth dough. Wrap the pastry in cling-film and chill for 1–2 hours. Divide the dough into portions and roll out as thinly as possible with a little flour. Use two identically shaped cookie cutters (one with a hole in the middle) to cut out cookies (always cut out the same number with/without a hole). Line a baking tray with baking paper, place the cookies on it and bake in the middle of a preheated oven at 200 °C (392 °F) for 10–12 minutes until the cookies are golden brown. Sprinkle the cookies with a hole with a thick layer of sugar while they are still warm. Spread raspberry honey or apple jam with honey on the cookies without a hole. Press the two halves together. Once they are cold, store the cookies in a tin with a lid and keep in a cool place. WINE RECOMMENDATION We recommend Alto Adige Moscato Giallo Passito.

South Tyrolean Honey | 67

Honey and Hazelnut Brittle Parfait with Caramel Sauce Course: Dessert Level of Difficulty: Difficult Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Turmwirt INGREDIENTS (SERVES 4) Honey and Hazelnut Brittle Parfait 150 g South Tyrolean honey 3 egg yolks 1 free-range egg from South Tyrol 1 dsp rum liqueur 50 g hazelnuts, roasted and coarsely ground 250 ml whipped cream

Chocolate Lattice 50 g white chocolate 50 g dark chocolate Caramel Sauce 30 g sugar 40 g South Tyrolean butter 100 ml cream 50 ml South Tyrolean milk ½ sachet vanilla sugar Garnish Blackberries 4 chocolate rolls Almonds, chopped and roasted Mint Icing sugar

Quark Pockets with Poppy Seed Filling and Honey Zabaglione METHOD For the chocolate lattice: melt the white and dark chocolate separately over a water bath. Pour the liquid chocolate into two small icing bags. Pipe the chocolate onto baking paper or a silicon mat in strips 4 cm wide and about 20 cm long. Make four black and white lattices by alternating between white and dark chocolate. Fold the silicon mat or baking paper into the shape of a tear-drop until the chocolate is completely solid. The chocolate lattice must be on the inside. Chill in the fridge for 20 minutes until the chocolate is firm. Then remove from the fridge and carefully pull the silicon mat or baking paper away from the drop-shaped chocolate lattices. For the honey and hazelnut brittle parfait: beat the egg yolk, egg, rum liqueur and honey over a water bath until frothy, heat to 80 °C (176 °F) and then beat over a cold water bath until cold. Fold in the hazelnuts and whipped cream. Pour the mixture into the chocolate lattices and freeze for 3 hours. For the caramel sauce: melt the butter and sugar in a saucepan until light brown, pour in the cream and milk, add the vanilla sugar and allow to boil for 5 minutes. Arrange the chocolate lattices, the honey and hazelnut brittle parfait and the caramel sauce on 4 plates and garnish with blackberries, chocolate rolls, almonds, mint and icing sugar.

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Schaurhof INGREDIENTS (SERVES 4) Quark Pockets 60 g soft South Tyrolean butter 1 free-range egg from South Tyrol ½ lemon, juiced and peeled (grated) Salt 250 g quark 180–200 g flour

Poppy Seed Filling 80 g South Tyrolean honey 100 g poppy seeds 100 g breadcrumbs A little lemon peel, grated 160 ml South Tyrolean milk A little rum Honey Zabaglione 80 g South Tyrolean honey 4 egg yolks 40 g sugar 200 ml white wine Garnish Sugar South Tyrolean butter Juice of ½ lemon Poppy seeds Icing sugar Mint

METHOD Mix all the ingredients for the quark pockets into a smooth dough. Let the dough rest for a while. For the poppy seed filling: place the milk, rum and honey in a saucepan, bring to the boil, add the remaining ingredients and mix thoroughly. Roll out the dough to about 3mm thick and cut out circles. Place some of the cool poppy seed filling on each circle, fold over the pastry and pinch the edges together firmly so that the quark pockets don’t burst open during cooking. Place the water, salt, sugar, butter and lemon juice in a saucepan and bring to the boil. Cook the quark pockets in this mixture for about 8–10 minutes, drain and remove. For the honey zabaglione: place all the ingredients in a metal bowl and beat over a water bath until frothy. Arrange the quark pockets on 4 plates, pour the honey zabaglione over them, sprinkle with icing sugar and poppy seeds, garnish with mint. WINE RECOMMENDATION We recommend Alto Adige Moscato Rosa Passito.

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South Tyrolean Grappa Grappa is a distilled spirit that is obtained from grape pomace (the pressed skins and seeds left over from the winemaking process). The Seal of Quality guarantees the exclusive use of South Tyrolean grape pomace and its careful processing in South Tyrolean distilleries. Grappa with the South Tyrolean Seal of Quality is unique in aroma, flavour and purity and must not be coloured with additives of any kind. An independent inspection centre ensures the adherence to strict quality guidelines.

Sparklingly Clear Grappa is solely and exclusively an Italian spirit. South Tyrol has an ideal microclimate for growing grapes and the winegrowers make every effort to produce the best quality. The grape skin, which is required for grappa production, is particularly rich in flavours. As harvest time approaches, the fructose content of the grapes steadily increases. At the same time, rich aromatic substances form in the skin of the grapes, which develop differently in terms of quality depending upon the grape variety and the climatic conditions. It is these aromatic substances which ultimately give the grappa its distinctive characteristics.

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Helpful Hints > Grappa bottles should be stored standing. If stored horizontally, there is a risk of them becoming corked. They should also avoid contact with direct sunlight or sources of heat. > Grappa should be enjoyed from tulip-shaped, stemmed, medium sized glasses. The grappa should be able to breathe; it needs air at the top of the glass. > Be sure to drink it at the right temperature. Young grappa should be enjoyed at 10 °C (50 °F); older grappa tastes best at 16–18 °C (61–64 °F). > For the ultimate enjoyment, fill the glass only a quarter full and wait ten to fifteen minutes. Then sniff the bouquet and let the aroma fill your nostrils. After that, take a small sip, swirl it around your mouth, and finally swallow it.

For further information:

To find out more please visit:

www.southtyroleanqualityfood.com/ producers

Facts and Figures > 100 kg of moist, fresh pomace produces about 9 to 10 litres of grappa. > Only a thousandth of the total spirits consumed in the world is grappa. > South Tyrolean Grappa earns at least 70 out of 100 points according to the rating system of the Association of Grappa Tasters, Italy (ANAG). In this rating system, appearance, taste and typicality play an important role.

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Grappa Mousse with marinated South Tyrolean Grapes

Grappa Mousse Tartlets with marinated Forest Fruit

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Oberwirt

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Saalerwirt

INGREDIENTS (SERVES 4) Grappa Mousse 2 egg yolks 1 free-range egg from South Tyrol 4 dsp sugar 1 sachet vanilla sugar 150 g mascarpone 150 g chestnut purée 3 dsp grappa 200 g whipped cream 2–3 sheets of gelatine Marinated Grapes 250 g black grapes 100 ml white or red grape juice 1 dsp lemon juice 1–2 dsp icing sugar Garnish Chocolate, grated Pistachio nuts, chopped A little thick grape juice Mint

METHOD For the grappa mousse: beat the egg, egg yolk, sugar and vanilla together over a hot water bath and then beat over ice water. Stir in the mascarpone and chestnut purée. Soak the gelatine in cold water. Warm the grappa and dissolve the gelatine in it. Allow to cool slightly and stir into the mousse. Carefully fold in the whipped cream. Pour the grappa mousse into small jars and allow to set in the fridge. For the marinated grapes: bring the grape juice, lemon juice and icing sugar to the boil and then allow to cool. Halve the grapes and put them in the liquid. Marinate in the fridge for 1–2 hours. Arrange the marinated grapes on plates; garnish with grated chocolate, chopped pistachio nuts and thick grape juice. Add the grappa mousse and serve garnished with mint. WINE RECOMMENDATION We recommend Alto Adige Moscato Giallo Passito.

INGREDIENTS (SERVES 4) 4 dsp South Tyrolean grappa 125 g white cooking chocolate 1 vanilla pod with core 1 sheet of gelatine 1 free-range egg from South Tyrol 250 ml cream 1 flan base Forest berries (e.g. blueberries, blackberries, raspberries) A little rum A little lemon juice A little sugar Garnish Mint Icing sugar

METHOD Break up the chocolate and melt over a water bath. Add the core scraped out of the vanilla pod. Soak the gelatine in cold water. Beat the egg with one dessertspoon of grappa until foamy and add to the chocolate. Warm the remaining grappa and dissolve the gelatine in it. Fold into the chocolate mixture. Whip the cream until stiff and fold carefully into the mixture. Cut four circles out of the flan base, put the mixture into timbale moulds and cover each with a flan circle. Cool for 6 hours. Season the forest berries with a little sugar, rum and lemon juice. Remove the grappa mousse tartlets from the moulds and arrange with the berries. Garnish with mint and icing sugar. WINE RECOMMENDATION We recommend Alto Adige Gewürztraminer Passito.

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Aldino Kirchtagskrapfen: Doughnuts with Grappa

Quark Soufflé with Pear and Grappa Sauce

Course: Dessert Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Krone

Course: Dessert Level of Difficulty: Difficult Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Adler

INGREDIENTS FOR 40 DOUGHNUTS Dough 2 cl South Tyrolean grappa 500 g flour 3 egg yolks 75 g melted South Tyrolean butter 1 pinch of salt A little sugar 250 ml tepid South Tyrolean milk A little water if required

Poppy Seed Filling 500 g poppy seeds, finely ground 250 g apricot jam 3 dsp honey 1 pinch of cinnamon Juice and peel (grated) of one lemon Peppermint bonbons, ground Honey Mead 100 g South Tyrolean butter 200 g South Tyrolean honey 250 ml white wine 1 dsp poppy seeds, finely ground and roasted Additional Cooking oil

METHOD For the dough mixture: mix all the ingredients into a smooth dough; add a little water if it is too firm. Wrap the dough in cling-film and let it stand for 30 minutes. For the poppy seed filling: roast the poppy seeds and mix with the apricot jam, honey, cinnamon, lemon juice, lemon peel and peppermint bonbons to form a thick mush. Roll the dough out thinly; spoon the poppy seed filling onto one half of the dough. Fold over the other half of the dough and pinch the edges together firmly. Cut off rectangular doughnuts and fry in hot oil until golden brown. Remove and drain on kitchen paper. For the honey mead: melt the butter and heat until it is golden brown. Add the honey and the wine and bring to the boil again. Pour the honey mead over the doughnuts and sprinkle with poppy seeds. Serve warm. WINE RECOMMENDATION We recommend Alto Adige Moscato Rosa.

INGREDIENTS (SERVES 4) Quark Soufflé 200 g quark 50 g sugar 4 egg yolks 1 tsp cornflour 1 lemon, peel grated 20 ml South Tyrolean grappa 4 egg whites Pear and Grappa Sauce 4 pears 250 ml sweet white wine 250 ml water Juice of 1 lemon 50 g sugar Garnish 4 dried South Tyrolean pears 1 fresh pear Mint

METHOD For the quark soufflé: mix the egg yolks, sugar and quark into a creamy mass. Gradually sieve the cornflour into the mixture; keep stirring to prevent lumps from forming. Add the lemon peel and grappa. Mix everything thoroughly. Beat the egg whites until stiff and carefully fold into the mixture. Place the quark mixture in buttered soufflé moulds and sprinkle with sugar. Line a baking tin with greaseproof paper and fill with hot water until the moulds are two-thirds submerged. Cook for about 30 minutes at 150 °C (302 °F) in a preheated oven. For the pear and grappa sauce: peel the pears, remove the cores, bring to the boil with the wine, water, lemon juice and sugar and simmer for 10 minutes. Remove from the stove and purée in a mixer until it turns into a creamy sauce. Peel the fresh pear and cut out small balls with a Parisienne scoop. Put the sauce on plates, place the quark soufflés on top and garnish with dried pears, pear balls and mint. WINE RECOMMENDATION We recommend Alto Adige Sauvignon Passito.

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South Tyrolean Fruit Products South Tyrolâ&#x20AC;&#x2DC;s climate, with warm, sunny days and cool nights, allows the cultivation of high-quality apples, berries and many other types of stone fruit. These in turn make exceedingly tasty fruit products, such as naturally cloudy apple juice, fresh apple slices, dried fruits, jellies, fruit spreads and jams.

A Little Bit of Nature South Tyrolean apple juice is produced solely in South Tyrol from South Tyrolean apples harvested from integrated or organic production. The selection of the apples is based on their ripeness and the correct balance of sugar and fruit acid. No preservatives or other additives such as sugar, water, dyes or flavourings are used. It is a not-from-concentrate juice, meaning it was not frozen and concentrated. South Tyrolean apple juice is rich in grape and fruit sugar, mineral salts and vitamins. In addition to apple juice, the product line is supplemented by fresh apple slices and dried fruit, which also stem from integrated or organic cultivation. South Tyrolean dried fruit is natural and free from additives. The drying process is gentle and slow to ensure no valuable nutrients are lost. Since 2012, fruit spreads, jellies and jams also belong to the fruit products with the Seal of Quality. Again preservatives, dyes and flavouring agents must not be used. Jams with the Seal of Quality must have a fruit content of at least 50%, however fruit spreads must have 75%.

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Helpful Hints > Apple juice contains minerals, trace elements, vitamins and carbohydrates and is therefore an ideal drink for athletes. > Naturally cloudy apple juice and dried fruit are low in calories. > The gentle pasteurisation process means that the apple juice will keep for up to a year. > In winter, apple juice tastes best as warm apple punch: 95% South Tyrolean apple juice, freshly pressed orange juice, cinnamon and cloves. > Dried fruit can be used in many mouth-watering recipes; it can also be added to sauces and used in sweet and sour dishes or desserts; and dried fruit tastes great in rice and meat dishes. > Dried fruit can be kept up to a year if stored in a cool, dry, airtight container. The best containers are opaque with an airtight lid. > In order to enjoy the full aroma, jams and fruit spreads should be taken out of the fridge five minutes before consumption and they should be consumed within a year.

Facts and Figures > 580,000 litres of juice is produced annually and 35,000 kg of fresh apples are processed into dried apple rings. > About 1.4 kg of apples are needed to make a litre of juice. > There are 12 producers of South Tyrolean apple juice, dried fruit and fruit spreads and jams with the South Tyrolean Seal of Quality.

For further information:

To find out more please visit:

www.southtyroleanqualityfood.com/ producers

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Smoked Char with Horseradish Mousse and Apple Juice Jelly Course: Starter Level of Difficulty: Easy Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Lamm

INGREDIENTS (SERVES 4) Apple Juice Jelly 100 g South Tyrolean apple juice 2 sheets of gelatine Horseradish Mousse 100 g horseradish 100 g whipped cream 50 g sour cream 2 sheets of gelatine 2 dsp cream Salt and pepper Garnish 400 g smoked char Leafy salad Dill

Suckling Pig Cutlets with Mustard Seed and Apple Juice Sauce METHOD For the apple juice jelly: soak the gelatine in cold water, warm the apple juice and dissolve the gelatine in it. Pour into a mould and allow to set in the fridge for at least 3 hours. For the horseradish mousse: mix the horseradish, sour cream and cream together thoroughly; season with salt and pepper. Soak the gelatine in cold water, warm some cream and dissolve the gelatine in it. Stir into the horseradish mixture and allow to set in the fridge for at least 2 hours. Cut the smoked char into thin slices; cut the apple juice jelly into cubes. Place a little salad in the centre of each plate and put a dollop of horseradish mousse on top. Arrange the char on the side. Garnish with apple juice jelly and dill. WINE RECOMMENDATION We recommend Alto Adige Chardonnay.

Course: Main Course Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Schaurhof

INGREDIENTS (SERVES 4) Mustard Seed and Apple Juice Sauce 2 shallots, finely chopped 50 g mustard seeds 30 g South Tyrolean butter 200 g South Tyrolean apple juice 100 ml white wine 150 ml meat stock 1 dsp raspberry vinegar Cutlets and garnish 600 g suckling pig cutlets Salt and pepper Rosemary Oil South Tyrolean sauerkraut

METHOD Sauté the shallots and mustard seeds in butter until transparent; add the apple juice, white wine, meat stock and raspberry vinegar and reduce to the desired consistency. Season the suckling pig cutlets with salt and pepper and sear in oil. Add the rosemary and cook for about 15 minutes at 180 °C (356 °F) in a preheated oven. Divide up the cutlets. Arrange the sauerkraut on plates, place the meat on top and drizzle with the mustard seed and apple juice sauce. Garnish with rosemary. Tip: Serve fried potatoes as a side dish. WINE RECOMMENDATION We recommend Alto Adige Pinot Noir.

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Lagundo Buttermilk Terrine with South Tyrolean Apples and Dried Fruit Soup

Cranberry Preserve

Course: Dessert Level of Difficulty: Difficult Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Sonne

Course: Dessert Level of Difficulty: Easy Preparation Time: < 1 h Modern/Traditional: Traditional Recipe by: Oberraindlhof

INGREDIENTS (SERVES 4) Buttermilk Terrine 2 egg yolks 50 g sugar 1 South Tyrolean apple 2 dsp South Tyrolean apple juice 150 g buttermilk 100 g whipped cream 2 sheets of gelatine ½ sachet vanilla sugar

Soup 50 g South Tyrolean dried fruit (apples and apricots) 250 ml South Tyrolean apple juice (naturally cloudy) 50 ml water Juice of 1 lemon 1 clove ½ sachet vanilla sugar Garnish Mint Apple chips

METHOD Buttermilk terrine: beat the egg yolks and sugar together until they are frothy. Cut the apple into small cubes and caramelise in a frying pan with a little sugar; add the apple juice and allow to cool. Soak gelatine in cold water then dissolve in 2 dessertspoons of warm buttermilk. Add to the remaining buttermilk. Add the egg yolk and sugar mixture into the buttermilk, add the vanilla sugar and caramelised apples and fold in the whipped cream. Pour the mixture into a tin and allow to set in the fridge for about 4 hours. Soup: place the apple juice, water, lemon juice, clove and vanilla sugar in a saucepan and bring to the boil. Add dried fruit – either chopped or whole. Allow to soak for a few hours. Serve the dried fruit soup with the buttermilk terrine, garnish with mint and apple chips.

INGREDIENTS 1 kg cranberries 60 g sugar

METHOD Place the cranberries in a pot, heat and stir. After about 10 minutes, add the sugar and stir occasionally. Continue to simmer at a low temperature for 30 to 40 more minutes, stirring occasionally. Pour into jam jars while still hot and close the jars.

WINE RECOMMENDATION We recommend Alto Adige Moscato Giallo Passito.

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South Tyrolean Herbs The climate in South Tyrol is ideal for the development of particularly strong aromas in herbs and spice plants. Flowers or herbs in South Tyrol have always been collected or grown in cottage gardens, dried and used as medicinal herbs in folk medicine.

A Pure Gift of Nature Support for the cultivation of herbs and spices by the Laimburg Research Centre for Agriculture and Forestry began thirty years ago. Today, herbs are cultivated throughout South Tyrol by about 40 farmers on around 40 hectares (100 acres), 4.5 hectares of which are dedicated to the production of herbs and spices with the South Tyrolean Seal of Quality. A multitude of herbs and spices are allowed to carry the Seal of Quality, among which are peppermint, lemon balm, bee balm, marigold, cornflower, mallow, basil, marjoram and thyme. South Tyrolâ&#x20AC;&#x2122;s herb and spice plants distinguish themselves through their especially intense aroma and the striking colours of their flowers. The herbs have to be grown from organic agriculture or from integrated cultivation and be harvested at the perfect balsamic point. This is when the individual parts of the plants contain the most active substances. The plants are gently dried in suitable dehumidifying or warm air equipment. All herbs and spices that carry the South Tyrolean Seal of Quality must be grown and harvested in South Tyrol. The areas of cultivation are located 500 metres (1,600 feet) above sea level, far away from heavily populated areas and main traffic thoroughfares. The quality of the products is tested by an independent inspection centre.

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Helpful Hints > Herbs and spices can be used to add flavour to both meals and drinks, but also for infusions or teas and for herb pillows. > Ideally the herbs should be kept in their protective packaging after they have been opened. > Herb tea recipe: 1 dessertspoon of herbs and ¼ litre of hot water (max. 80 °C/ 176 °F), allow to steep for 5 minutes, filter and add lemon or honey if you wish. > Herbs and spices are excellent for seasoning meat dishes, soups, salads and cheese dishes. > Keep herbs and spices in a dry place away from light and protected from moisture.

Facts and Figures > About 9 producers grow South Tyrolean herbs and spices with the Seal of Quality. > Herbs and spices are sold as a finished product in airtight packages either by the producers or in select South Tyrolean specialty shops.

For further information:

To find out more please visit:

www.southtyroleanqualityfood.com/ producers

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Herby Quark Gnocchi with South Tyrolean Mountain Cheese and diced Tomatoes

Kastelruth Sirloin Steak with Fresh Mountain Herbs

Course: Starter Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Turmwirt

Course: Main Course Level of Difficulty: Medium Preparation time: > 1 h Modern/Traditional: Traditional Recipe by: Turmwirt

INGREDIENTS (SERVES 4) 2–3 dsp South Tyrolean herbs 400 g quark 250 g spelt or wheat flour 90 g South Tyrolean butter 2 eggs Garnish 3 tomatoes 50 g mountain cheese, finely grated Chervil

METHOD Mix all ingredients and knead into a dough; wrap in cling-film and chill for 30 minutes. Shape gnocchi from the dough and boil in salt water for 3–4 minutes. Pour hot water over the tomatoes, peel and dice them. Place in a frying pan with the gnocchi, sprinkle with mountain cheese and stir briefly. Arrange the gnocchi on plates and garnish with chervil. WINE RECOMMENDATION We recommend Alto Adige Sauvignon.

INGREDIENTS (SERVES 4) 4 South Tyrolean sirloin steaks from young beef (vitellone), 150–160 g each 1 dsp South Tyrolean mountain herbs Freshly ground salt and pepper 100 g South Tyrolean butter Garnish Potato cakes or jacket potatoes Rosemary

METHOD Season the meat with salt and pepper and grill or fry on both sides over a high heat. Place fresh mountain herbs on the meat, dot with butter and grill on high in a preheated oven for 2–3 minutes. Arrange on 4 plates with potato cakes or jacket potatoes, drizzle with gravy and garnish with rosemary. WINE RECOMMENDATION We recommend Alto Adige Pinot Noir.

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Char in a Herb and White Wine Sauce

Course: Main Course Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Kürbishof

INGREDIENTS (SERVES 4) Herb and White Wine Sauce 50 g shallots, finely chopped 100 ml white wine ½ bay leaf 3 white peppercorns 250 ml fish stock 150 ml cream South Tyrolean herbs, finely chopped Salt and pepper A little South Tyrolean butter Char 4 char fillets Salt and pepper Herbs Garnish Mountain herbs

Panna Cotta with Lemon Thyme and Lemon Balm

METHOD Sauté the shallots in butter. Add the white wine, bay leaf and peppercorns and allow to reduce slightly. Add the fish stock and continue reducing the sauce. Pour in the cream and season with salt and pepper. Blend in a mixer and stir the herbs into the sauce. Season the char fillets with salt, pepper and herbs, roll up and bind with kitchen string. Bake in the oven for 7 minutes at 170 °C (338 °F). Remove the string and arrange the char fillets on plates. Drizzle with the herb and white wine sauce and garnish with mountain herbs. WINE RECOMMENDATION We recommend Alto Adige Sylvaner.

Course: Dessert Level of Difficulty: Easy Preparation time: > 1 h Modern/Traditional: Modern Recipe by: Plazores

INGREDIENTS (SERVES 4) 1 handful of lemon thyme and lemon balm 100 ml South Tyrolean milk 250 ml cream 50 g sugar 1½ sheets of gelatine 1 pinch of salt A little lemon zest or vanilla Garnish Forest fruits (blackberries, blueberries, raspberries) Lemon juice Sugar

METHOD Soak the gelatine in plenty of cold water. Chop the herbs with a knife or crush with a pestle and mortar. Put the milk, sugar and cream into a saucepan and bring to the boil. Add half of the herbs along with salt, lemon zest or vanilla. Dissolve the gelatine in the hot milk and cream mixture. Allow to cool slightly and pour into small jars with lids; there should be a gap of at least 2 cm between the mixture and the top of the jar. Put the jars in the fridge until the mixture sets (at least 3 hours). Marinate the forest fruits in the lemon juice and sugar. Arrange on the panna cotta and garnish with lemon balm or lemon thyme. WINE RECOMMENDATION We recommend Alto Adige Moscato Giallo Passito.

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South Tyrolean Beef The grassland region of South Tyrol offers the best climatic and geographical conditions for the raising of cattle. Thus, in addition to dairy production, another strong income source has developed for South Tyrolâ&#x20AC;&#x2122;s farmers. The types of South Tyrolean beef to carry the Seal of Quality are: spring veal, veal from heifers, oxen, and male and female yearlings.

Quality Reared at Home Beef with the South Tyrolean Seal of Quality indicates it is locally produced and of the highest quality. It guarantees that all of the meat is derived from animals that were born, raised, and slaughtered in South Tyrol. In addition to this, the animals have to be able to move freely and they must be slaughtered in accordance with the quality guidelines. They must be provided primarily with natural feed from the farm itself and be guaranteed to be free from genetic modification, antibiotics and hormones. Furthermore, short transport routes ensure the meat is fresh. Quality controls are carried out on a regular basis by an independent, certified and recognised inspection centre.

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Helpful Hints > When purchasing meat, pay attention to its colour: an intense red colour is an indication of good quality. > Another feature of quality is the marbling: meat that is lightly streaked with fat is juicy and tender. > Beef can be kept for a few days in the refrigerator at 0–2 °C (32–35 °F). If frozen, it will keep its flavour for six to ten months. > The meat should always be cut crosswise (at a right angle), against the grain to ensure the best flavour and texture.

Facts and Figures > Approximately 190 local farmers produce South Tyrolean beef. > The farms are small and mostly family-run. Thirty percent have a maximum of 5 hectares of farmland. > The average number of cattle per farm is 15.2. > South Tyrolean beef is currently sold by thirteen butchers. One butcher provides free delivery of mixed packs of organic meat.

For further information:

To find out more please visit:

www.southtyroleanqualityfood.com/ producers

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South Tyrolean Beef Carpaccio with Passirian Blue Cheese Mousse and Beetroot Course: Starter Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Modern Recipe by: Sonne

INGREDIENTS (SERVES 4) 200 g South Tyrolean beef fillet 1 large beetroot, boiled and diced 30 g blue cheese 20 g onions, finely chopped 1 garlic clove, finely chopped 1 pinch of parsley, chopped 1 sheet of gelatine 1 dsp whipped cream Salt and pepper Garnish Mountain cheese, grated Rocket

South Tyrolean Beef Salad

METHOD Mix the beetroot, blue cheese, onions and garlic thoroughly into a mousse. Soak the gelatine in cold water then allow it to melt over a hot water bath and mix it into the mousse. Fold in the whipped cream and season with parsley, salt and pepper. Slice the beef fillet thinly and arrange on plates. Season with salt and pepper. Add the blue cheese mousse and garnish with grated mountain cheese and rocket. WINE RECOMMENDATION We recommend Alto Adige Pinot Noir.

Course: Starter Level of Difficulty: Easy Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Apollonia

INGREDIENTS (SERVES 4) 400 g South Tyrolean beef topside 20 small tomatoes, baked and quartered A little pesto 1 small red onion, finely chopped Chives, finely chopped 80 g spicy Alpine cheese White balsamic vinegar Sunflower oil Salt and pepper 1 pinch of sugar

METHOD Boil the beef in water, drain and cut into slices then small squares. Cut the Alpine cheese into squares as well. Add to the beef along with the baked tomatoes, chopped onion and chives. Dress with sunflower oil, white balsamic vinegar, pesto, salt, pepper and sugar. Arrange the salad on 4 plates and garnish with pesto. Tip: Garlic bread is the perfect accompaniment. WINE RECOMMENDATION We recommend Alto Adige Schiava.

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Alpine Steak

Course: Main Course Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Krone INGREDIENTS (SERVES 4) Beef Steak 2 South Tyrolean sirloin steaks from Alpine cattle (on the bone), about 800 g each Olive oil Herb salt Herb butter

100

Braised Shoulder of Beef with Puréed Squash

Oven Chips 800 g potatoes from South Tyrol Rosemary Freshly ground salt 1 dsp South Tyrolean butter Tomatoes with Herbs 4 tomatoes 2 dsp olive oil Breadcrumbs Garlic, finely chopped Thyme, finely chopped Rosemary, finely chopped Salt and pepper Garnish Bouquet garni

METHOD Season the steaks on both sides with herb salt. Sear in a hot, greased grill pan. Place the herb butter on the steak and cook in the oven at 200 °C (392 °F) for about 10 minutes. Before serving the steaks, allow them to cool for a few minutes at about 70 °C (158 °F). For the oven chips: cut the potatoes into cubes, blanch in salted water, drain and place on a baking tray. Sprinkle rosemary and salt on the chips and drizzle with butter. Bake in the oven. For the tomatoes and herbs: mix the breadcrumbs with the other ingredients and place on the halved tomatoes. Grill for about 5 minutes. Arrange the steaks and tomatoes on a board, garnish with bouquet garni. Serve with the oven chips. WINE RECOMMENDATION We recommend Alto Adige Pinot Noir.

Course: Main Course Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Dorfner INGREDIENTS (SERVES 4) Shoulder of Beef 1 kg South Tyrolean beef (brisket, topside or foreshank) 2 onions 50 g carrots 100 g celeriac 100 g leeks 100 g celery 1.5 litres meat or vegetable stock Herbs (as desired)

30 g tomato purée 150 ml red wine (Lagrein or Pinot Noir) 1 dsp potato flour Salt and pepper Squash Purée 1 kg butternut squash, cut into cubes 1 onion, finely chopped Salt and pepper 200 ml vegetable stock

METHOD Make sure the beef is boned and the sinews removed before seasoning with salt and pepper. Sear on both sides over a moderate heat and remove from the frying pan. Cut the vegetables into cubes and fry in the same pan, add the tomato purée and the red wine gradually. Add the meat to the vegetables and pour the stock over them. Add the herbs and braise in the oven at 160 °C (320 °F) for about 1.5 hours. Remove the meat from the gravy and strain the gravy through a sieve. Stir the potato flour into cold water and use to thicken the gravy. Return the meat to the gravy and keep it warm. For the puréed squash: fry the diced onion in a little butter, add the squash and continue frying. Pour the vegetable stock over the squash and simmer for about 30 minutes. Remove some of the liquid and keep. Purée the squash in a mixer. If the purée is too firm, add some of the liquid. WINE RECOMMENDATION We recommend Alto Adige Lagrein.

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South Tyrolean Beer Thanks to the natural ingredients, South Tyrolean beer has a distinctive and full flavour. South Tyrolean malt, hops and pure fresh spring water, plus of course the traditional old recipes, ensure that no other beer tastes like a South Tyrolean beer. The Seal of Quality and the Wirtshausbrauereien (craft breweries) have brought the old tradition of brewing back to life.

Distinctive Taste, Fresh Beer Enjoyment The high quality and origin of the raw materials and the traditional recipes are found in every South Tyrolean beer. Mostly local products are used to make beer with the Seal of Quality and production is strictly monitored. This guarantees fresh beer specialities with a distinctive taste. Beer with the Seal of Quality is not filtered. Unfiltered beer still contains all the valuable parts of the yeast, such as trace elements and vitamins, and also tastes more full-bodied. The most important ingredient when brewing beer is pure water. South Tyrolean brewers use drinking-quality spring water fresh from the mountains; an ideal basis for brewing outstanding beer. All South Tyrolean breweries which brew beer with the Seal of Quality use their own recipes and rituals. This is why no two beers taste alike.

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Helpful Hints > Beer should be stored upright in a cool, dark place. Bottled beer is particularly sensitive to light, which can damage the hops in the beer. > Most beers should not be stored for too long. > Tilt the glass slightly while pouring the beer; after the preliminary pouring, wait a few seconds before pouring the head to create a fine, long-lasting foam. > Always use clean glasses; this is the only way to guarantee a perfect head. > The foamy head is not only responsible for the attractive appearance of South Tyrolean beer, but also for its taste. A beer with a full head tastes fresher and stronger, as more of the aroma can be appreciated. > The ideal temperature at which most beers should be enjoyed is between 7 째C and 9 째C (between 45 째F and 48 째F).

Facts and Figures > South Tyrolean breweries have about 5,000 kg of South Tyrolean barley at their disposal every year. > 200 kg of barley yields about 1,000 litres of beer. This means that around 25,000 litres of beer with the South Tyrolean Seal of Quality are brewed every year. > In South Tyrol, there are 8 craft breweries which follow old traditions in brewing beer with the Seal of Quality. > Special attention is paid to the quality and origins of the raw materials, the freshness and the distinctive taste.

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South Tyrolean Eggs Eggs are used in a variety of ways in South Tyrolean cuisine: hard boiled, fried, as an ingredient for side dishes, appetisers, desserts, or for many typical South Tyrolean specialities such as speck dumplings. Although eggs are such an everyday food, it is often not known where they come from and how the hens are kept. Using eggs with the Seal of Quality ensures that they are fresh, from South Tyrol and excellent animal welfare has been maintained.

Eggs from Happy Hens Free-range eggs with the Seal of Quality are exclusively from South Tyrol and within six days of being laid are sorted, labelled, packaged and delivered. The freshness, one of the most important features, is thus guaranteed! South Tyrolean laying hens are kept in stalls like other animals, but have unrestricted access to outdoor areas during the day. Most of the stall is covered with straw for scratching. Nests for the eggs are built in, along with perches for the hens to sleep on. Current legislation states that each hen must have 4 mÂ˛ of meadow or natural space with bushes and trees at her disposal. The feed is free from hormones and antibiotics and is not genetically modified. Free-range eggs are available from select farms and food retailers. Look for the South Tyrolean Seal of Quality then you can be sure than you are buying free-range eggs from South Tyrol.

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Helpful Hints > Eggs should be kept in the fridge away from other foods. > The longer an egg is stored, the lighter it becomes. The egg white dries out through the tiny pores in the shell. This means a fresh egg will always sink if placed in a glass of water, while a stale egg will float to the surface. > If you have leftover egg whites from cooking or baking, they can be kept refrigerated for up to two days or simply freeze them. > Eggs can be naturally dyed: onion skins colour eggs reddish brown, beetroot gives them a red-violet colour, elderberries supply a greyish-blue tint, chamomile flowers yellow and spinach a green shade. > Each and every egg is labelled with a code: the first number represents the type of cultivation, so eggs with the Seal of Quality have a one for free-range or a zero for organic production. Next is IT for Italy and then a code which precisely identifies the producer. An example of a code is: 0 IT 004 BZ 007.

Facts and Figures > In South Tyrol, about 10 million eggs from about 50,000 free-range hens are produced annually with the Seal of Quality. > The size of the egg depends on the age and breed of the hen; usually younger hens lay smaller eggs. > The eggs are labelled as S, M, L and XL: - S means small eggs which weigh less than 53 grams - M means medium eggs from 53 to 63 grams - L labels large eggs from 63 to 73 grams - XL are eggs that weigh 73 grams or more

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EOS - Export Organization South Tyrol of the Chamber of Commerce of Bolzano/Bozen Via Alto Adige 60 I-39100 Bolzano/Bozen, Italy Tel. +39 0471 945750 Fax +39 0471 945770 info@suedtirolereier.com www.suedtirolereier.com

www.southtyroleanqualityfood.com/ producers

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Rye Flat Bread Tagliatelle with Speck and Cheese

Course: Starter Level of Difficulty: Medium Preparation Time: > 1 h Modern/Traditional: Traditional Recipe by: Oberraindlhof

INGREDIENTS (SERVES 4) 110 g semolina flour 50 g finely chopped rye flat bread (Schüttelbrot) 2 free-range eggs from South Tyrol 1 tsp olive oil Salt A little water if needed 40 g South Tyrolean butter ¼ onion 50 g Speck Alto Adige PGI 50 g mountain farmer’s cheese A little parsley

METHOD Place the rye flat bread in a blender and chop finely. Add it to a bowl with the semolina flour, eggs, oil, salt and some water, depending on the consistency. Knead the dough well, wrap it in cling-film and let it rest for 1 hour. Use a pasta machine or roller to roll the dough out thinly and cut it into tagliatelle strips. Quickly boil the tagliatelle in salted water until it is al dente. Heat some butter in a pan, add the strips of speck and finely chopped onion and sear briefly. Add the tagliatelle and some chopped parsley and stir until they are well coated. Divide the pasta between 4 plates, grate the mountain farmer’s cheese over it and garnish with more fresh parsley. WINE RECOMMENDATION We recommend Alto Adige Schiava.

Egg Spaetzle with Onions, Speck and Sunny Side up Egg

Course: Starter Level of Difficulty: Medium Preparation Time: < 1 h Modern/Traditional: Traditional Recipe by: Eggwirt

INGREDIENTS (SERVES 4) 250 g all purpose wheat flour 100 ml water 10 ml vegetable oil, e.g. sunflower seed oil 3 free range eggs from South Tyrol 1 pinch of freshly grated nutmeg and salt 30 g melted butter for pan finishing 1 medium-sized onion cut into rings 50 g sliced Speck Alto Adige PGI To make sunny side up eggs 4 free range eggs from South Tyrol

METHOD Whisk the water with three eggs, oil, salt and nutmeg. Add the flour and stir it in with a wooden spoon until the consistency of the dough is smooth and firm, pulling away from the sides. Cover the bowl with a clean towel and allow the dough to rest for about 30 minutes. Bring a pot of water to a boil in the meantime. Add salt to the water. Place some of the dough on a cutting board and cut thin strips into the boiling water (you can also use a potato ricer to press the dough into the water). Allow the water to come back to a rolling boil, wait for the pasta to cook for 1 minute and drain them into a colander to drain all the water. Next, place the onions and the speck into a pan with some butter and sear until the onions are golden brown. Add the pasta and finish in the pan. Place the spaetzle with one ach sunny side up egg on top and serve immediately. WINE RECOMMENDATION We recommend Alto Adige Schiava.

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Wheat Crêpes with Speck and Fresh Cheese Filling

Course: Starter Level of Difficulty: Easy Preparation Time: < 1 h Modern/Traditional: Modern Recipe by: Winkelkeller

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INGREDIENTS (SERVES 4) Crêpes 150 g all purpose wheat flour 4 free range eggs from South Tyrol 170 ml mineral water Oil Salt and freshly ground pepper Filling 16 slices of Speck Alto Adige PGI 150 g fresh cheese (ricotta) 150 g mascarpone 20 g chives 30 g onion Salt and freshly ground pepper Other Seasonal salad greens

METHOD To make the dough, whisk together the eggs and the mineral water, add the flour and season with salt and pepper. Bake thin crêpes in a non-stick pan (diameter approx. 30 cm and let them cool down. For the filling, dice an onion finely, sweat it in a pan and let it cool down. Now add the fresh cheese, mascarpone, salt and pepper to the onions and mix together. Cut the speck into thin slices. Cover each crêpe with about 70 g of the cheese filling and place 4 large speck slices on it. Roll the crêpes up and cut through the centre. Plate with seasonal salad greens and maybe some diced tomatoes and serve immediately. WINE RECOMMENDATION We recommend Alto Adige Chardonnay.

Chestnut Semifreddo

Course: Dessert Level of Difficulty: Medium Preparation Time: 1 hour Modern/Traditional: Modern Recipe by: Tschögglbergerhof

INGREDIENTS (SERVES 10) 1 free-range egg from South Tyrol 3 egg yolks 100 g sugar 2 tsp honey Zest of an orange 300 g chestnut pulp 2 tsp rum 500 ml whipped cream 2–3 ripe, soft persimmons Icing sugar Amaretto

METHOD Whip the egg yolks, egg and sugar into foam in a double boiler (at about 80 °C/176 °F). Let the foam cool off and carefully fold the remaining ingredients into it. Place the mixture into the desired containers and freeze at -18 °C (-0.4 °F) for a minimum of 6 hours. Shortly before serving, remove the dishes from the freezer. To make the persimmon sauce: peel the persimmons and pass the fruit pulp through a sieve. Add icing sugar and Amaretto to sweeten to taste. Plate the chestnut semifreddo with the persimmon sauce and serve. WINE RECOMMENDATION We recommend Alto Adige Gewürztraminer Passito.

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South Tyrolean Speck and Cheese Dumplings Dumplings have been cooked in South Tyrol for thousands of years. They are an essential part of every farmhouse menu. Historically, Tuesdays, Thursdays and Sundays were “dumpling days”. For a long time, bread dumplings were the only type of dumpling, and were made to avoid throwing away stale bread. They were served in soup, fried or eaten cold with salad.

All-Round Goodness Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumpling lovers can now enjoy the wide variety of dumplings created over the years. Besides the famous speck and cheese dumplings, spinach, beetroot and curd cheese dumplings are also popular classics in restaurants. Traditional speck and cheese dumplings can only be called true South Tyrolean dumplings if they are made from the finest South Tyrolean ingredients; they are only South Tyrolean at the end if they are South Tyrolean in the beginning. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes. The basic dough is made of a very strong white flour (type 00), South Tyrolean milk, pasteurised free-range eggs, onions, parsley and chives if desired. Cheese dumplings are made from South Tyrolean cheese with the Seal of Quality or PDO. The dough must contain at least 15–20 % cheese. South Tyrolean speck dumplings must contain 15–20 % diced speck (PGI) and the finished products must be the typical round shape and weigh 75–90 g each.

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Helpful Hints > Shaping dumplings requires practice. Itâ&#x20AC;&#x2122;s easier if you wet your hands with cold water first to prevent the dumpling dough sticking to them. > Make sure the dough is well pressed together. > Before putting each dumpling in the water, make sure it is smooth, round and not cracked. Cracks allow the water to penetrate the dumpling. If this happens, the dumpling will fall apart. > The dumpling will keep its form better if it is dusted with a little flour after shaping. > Ideally you should cook a test dumpling first. If it falls apart during cooking, mix a little flour or dumpling bread into the dough. > Dumplings are cooked most successfully if simmered slowly in stock or salt water. > Frozen dumplings need to simmer in boiling salted water for 20 minutes and fresh dumplings for 10â&#x20AC;&#x201C;12 minutes.

Facts and Figures > South Tyrolean speck and cheese dumplings are among the most popular and traditional South Tyrolean dishes. > In South Tyrol, five large and numerous small manufacturers produce 80,000 kg of dumpling dough and make 1,100,000 dumplings every year. > There is nearly no limit to dumpling recipes and besides speck and cheese there is a huge variety of options to try. > During regional dumpling festivals in South Tyrol, along with speck and cheese dumplings, over 30 different varieties of sweet and savoury dumplings are served, such as liver, spinach, sweet curd cheese and apricot.

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South Tyrolean Style Dumpling Slices with Beef Carpaccio and marinated Chanterelle Mushrooms Course: Starter Level of Difficulty: Medium Preparation time: > 1 h Modern/Traditional: Modern Recipe by: Gfrillerhof INGREDIENTS (SERVES 4) Marinated Chanterelle Mushrooms (makes about 750 ml) 500ml water 100 ml vinegar 2 juniper berries Thyme Parsley ½ onion, cut into small cubes 1 peeled carrot, cut into cubes 1 clove of garlic 1 bay leaf 1 pinch of salt

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300 g chanterelle mushrooms 120 g olive oil South Tyrolean Beef Carpaccio 300 g filet mignon or beef tenderloin from beef raised in South Tyrol A small amount of grated parmesan Olive oil Salt and pepper Bread Dumplings with Speck 200 g white bread (stale/dried out and cut into cubes) 30 g South Tyrolean butter 40 g onions 90 g Speck Alto Adige PGI A pinch of salt and nutmeg Finely chopped parsley 120 g South Tyrolean milk 2 free-range eggs from South Tyrol Some flour

METHOD To make the marinated chanterelle mushrooms: bring the water, vinegar and all the seasonings to the boil, add the chanterelle mushrooms and briefly bring back to the boil. Drain the water and place the chanterelle mushrooms into mason jars, pour olive oil over them to cover them completely and close the jars tightly. Place the jars into a pot with enough boiling water to cover ¾ of their height. To prevent the jars from breaking, place pieces of kitchen paper towels under them. Put the lid on the pot and boil for about 10 minutes. To make the Carpaccio: wrap the well-trimmed meat in cling-film and place it into the freezer for about 2 hours so that it can be thinly sliced to perfection. Meanwhile, cut the onions and speck into small cubes, sear them in butter, add the milk, heat and pour over the cubed white bread. Add the seasoning and the eggs, mix well to form the dough and let it rest for a short time. Place the dumpling dough into a moist muslin cloth, form a sausage-like roll and tie both ends with kitchen string. Place the roll in boiling water and cook for about 25 minutes. Take the roll out of the water and wait for it to cool down completely. Remove the muslin and cut the roll into thin slices. Plate the dumpling slices with the beef Carpaccio slices, top with grated parmesan, drizzles of olive oil, salt and pepper. Serve with the marinated chanterelle mushrooms and salad.

Speck Dumplings in Beef Broth

Course: Starter Level of Difficulty: Moderate Preparation Time: 2 h Modern/Traditional: Traditional Recipe by: Sunnegg INGREDIENTS (SERVES 4) Beef Broth 2 litres water 350 g beef (breast plate) from South Tyrol 2 beef bones, about 500 g 1 carrot ½ stick of celery 1 onion Salt 1 bay leaf 2 peppercorns

Speck Dumplings 350 g stale white bread (two days old works best) 150 g Speck Alto Adige PGI 1 onion 100 g vegetable oil 2 free-range eggs from South Tyrol 250 g South Tyrolean milk 3 tsp finely chopped chives Salt

METHOD To make the broth: wash the beef and bones thoroughly. Place both into a pot of cold water and begin to heat. Sear the onion in a pan until golden brown. Add it to the liquid in the pot. After about 30 minutes, add the chopped vegetables and the seasoning to the pot and simmer for another hour. Drain the broth and season with salt to taste. To make the speck dumplings: cut the bread into small cubes, place them into a bowl and pour milk over them. Chop the onion finely, cut the speck into small cubes and sweat both in some hot oil. Add the onion and speck mixture to the bread then add the eggs, chives and some salt and mix all of the ingredients until they make dumpling dough. Allow the dough to rest for about 30 minutes. Make balls and boil them in salted water for 10 minutes. Plate them with the broth and serve. WINE RECOMMENDATION We recommend Alto Adige Schiava.

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Whole Grain Canederli with Crisp Salad Green

Course: Starter Level of Difficulty: Moderate Preparation Time: 2 h Modern/Traditional: Traditional Recipe by: Oberreindlhof

INGREDIENTS (SERVES 4) 200 g cubed whole grain bread 100 g mountain farmer’s cheese 50 g Parmesan 100 g butter, ¼ onion 2 free-range eggs from South Tyrol Some freshly chopped chives 50 ml milk from South Tyrol Other Salad greens mix for garnishing

METHOD Moisten the bread in some milk. Sear the finely chopped onion in some butter and add to the bread. Also add cubed mountain farmer’s cheese, eggs and the chopped chives, some salt and knead it all until a dough has formed. Let the canederli dough rest for 2 hours. Once it has sufficiently rested, form dumpling balls and cook them in salted water for about 10 minutes. Melt the butter in a pan. Plate the salad greens next to the canederli; grate Parmesan over the canederli and drizzle with melted butter. WINE RECOMMENDATION We recommend Alto Adige Schiava.

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Fresh Cheese Dumplings filled with Chestnut Jam on Lagrein Sauce Course: Dessert Level of Difficulty: Medium Preparation Time: 1 h Modern/Traditional: Modern Recipe by: Wunder

INGREDIENTS (SERVES 4) Fresh Cheese Dumplings 200 g fresh cheese (ricotta) 50 g white breadcrumbs 40 g softened South Tyrolean butter 1 tsp flour 1 package of vanilla sugar 1 pinch of salt 50 g South Tyrolean chestnut jam 100 g crumbled roasted chestnuts Lagrein Sauce 1/8 litre Lagrein 1 tsp sugar 1 pinch of cinnamon Icing sugar

METHOD For the fresh cheese dumplings: mix the fresh cheese, breadcrumbs, butter, flour, sugar and salt into a dough and let it rest for 30 minutes. Make balls from the dough and fill them with the chestnut jam. Cook the dumplings in simmering water and when ready, remove and coat them in crumbs. To make the Lagrein sauce: reduce the wine, sugar and cinnamon in a pan to the consistency of a light syrup. Pour some of the sauce on each plate and place the dumplings on top of it. Sprinkle with icing sugar. WINE RECOMMENDATION We recommend Alto Adige Moscato Rosa.

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EOS - Export Organization South Tyrol of the Chamber of Commerce of Bolzano/Bozen Text: Cover public relations, EOS Translation: Shona Clark Recipes: “Südtiroler Gasthaus” Group Photo: EOS/Frieder Blickle, Florian Andergassen; SMG/Alessandro Trovati; Andreas Marini Art: Friesenecker & Pancheri, Bz Printing: Athesia Druck GmbH, Bolzano/Bozen Copyright 2014. All rights reserved. 385.1014.3000

For further information: EOS - Export Organization South Tyrol of the Chamber of Commerce of Bolzano/Bozen Via Alto Adige 60 39100 Bolzano/Bozen, Italy Tel. +39 0471 945750 Fax +39 0471 945770 www.southtyroleanqualityfood.com info@southtyroleanqualityfood.com