Finely chopped red cabbage, lightly seasoned. To be used as a side dish for game and various roasts. Ready-to-use product, heat slightly for approx. 4-5 minutes. Ingredients list: Red sauerkraut, sugar, spirit vinegar, wine vinegar, salt, natural spice flavouring.
The farmer sauerkraut simply heat up with some water or broth for approx. 5-10 minutes. The sauerkraut is suited particularly as an addition to rib, belly pork, small sausage, however, also to vegetarian courts like cam, Spätzle, etc.
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Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Coppini Arte Olearia harvests olives cultivations in Sicily, Puglia and Abruzzo. The best olives are pressed within 24 hours of harvesting. Coppini Arte Olearia guarantees a constant high quality and products with a low acidity. The OLIVE & LEMONS dressing is obtained by pressing olives and lemons at the same time. Excellent on shellfish, meat, vegetables, chocolate, ice cream.
Coppini Arte Olearia harvests olives cultivations in Sicily, Puglia and Abruzzo. The best olives are pressed within 24 hours of harvesting. Coppini Arte Olearia guarantees consistently high quality and low acidity products. The OLIVE & MANDARINI dressing is obtained the simultaneous pressing of olives and mandarins. Serving suggestion: spaghetti with shellfish, fennel salad, pork tenderloin in Port, ricotta cheese desserts, baked desserts.
The white mold cheese tastes like the forest after a rain. This is due to the local larch needles, with which every single loaf is matured at the Eggemoa farm.
Pfefferer Pink - 2020 - Colterenzio Winery
