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.
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Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
Venturo Aperitivo is a versatile Italian bitter liqueur. Its harmonious blend of herbs, roots, and citrus fruits gives it a unique bittersweet taste.
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...
