The Caldiff apple distillate is made with the aromatic and tasty Gravensteiner apple; In the distillation process we follow a very ancient method carried out in bain-marie stills. The particular flavour of Caldiff is assured by its slow maturation in barrique.
Even the ancient Romans appreciated the qualities of juniper. With the frequent use of juniper berries in the kitchens of various regions in the Alps, enjoying this juniper distillate is now a much loved tradition.
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One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
Fruit bread speciality, handed down secret recipe, without milk protein and without added sugar, with pears, figs and nuts, fruity, full-bodied and discreetly sweet.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
