Rubatà Piemonte 200 gr. - Mario Fongo
Just as good as when they were first baked in 1679, Mario Fongo’s Rubatà delight the taste with their delicate flavour and compact texture, making them ideal for the most imaginative combos.
Finely chopped white sauerkraut to be used as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages etc. Also an excellent product a health point of view.
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Our soft cantuccini are a modern interpretation of the classic Italian biscuit. A light crunchy exterior encloses a soft, fragrant dough inside.
Spelled Vinschgerl, pronounced Alto Adige If South Tyrol could be bitten into, it would taste like Vinschgerl: the typical wholemeal rye bread made sourdough, slowly rising and flavoured with aromatic spices. Sure, it has a strange name and is easier to eat than to pronounce, but then again, you can't talk with your mouth full! Heat it up in the oven at 180° for 4 minutes to release all its flavour.
