Chilled Line

5ce91a8efff88e0f04d4e446
  • Country Origin: Italy
IMAGE 1- Spätzle with spinach Tyrolean dumplings made with fresh spinach. Thanks to our experience in processing fresh spinach we can offer you Tyrolean dumplings whose brilliant color and unmistakable taste are not obtainedwith artificial flavor or dyes. Popeye would be proud of us. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation In a pot: bring 4 liters of salty water to the boil. Pour the Spatzle into the water and stir them gently. skim them as soon as they come to the surface. Season to taste. In a skillet: cook the sauce, then pour the spatzle direct in the sauce and let them season For for about 4/5 minutes. / IMAGE 2- Mini Knödel with speck Tasty bread gnocchi with speck, parsley and chives. Excellent with butter, in broth and even fried. The south Tyrol tradition is rich of dishes appreciated also in other regions, these bread dumplings with speck are among the most famous. We reinterpreted them in a mini version and propose them to you as a first dish that you can eat in broth or seasoned with butter and sage. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation In a skillet: melt 30 grams of butter in a medium size no-stick pan. Season to taste with a few leaves of sage. Add the bread mini dumplings and cook on medium/high heat for about 4 minutes browning them evenly. If you so wish, complete with a sprinkle of grated cheese. / IMAGE 3- Gnocchi with fresh potatoes Gnocchi made only of fresh potatoes, eggs and flour “Challenge to Grandma”, a name that is a manifesto for a product so simple that everybody think they can do it – but doing it the right way is a horse of a very different colour! Defying the legendary gnocchi of Grandma Lina (who left us soon after turning 101), using only steamed fresh potatoes peeled and mashed with eggs, some flour and salt, we succeeded in recreating the gnocchi of our childhood, so velvety and “potato-ish” that you might even abstain from seasoning them! Available in different sizes/packagings, also specific for Ho.Re.Ca/Food Service. For further details, please contact our Sales Dept. Preparation Stove top: bring to the boil at least 4 litres of salted water. Pour the gnocchi into the pot and skim them after 1 minute using a perforated spoon. Season to taste.