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From the South, today we move to South Tyrol: every country here is a mountain and is surrounded by often snow-capped peaks. The pastures offer expanses of refreshment in the summer, the soups warm the soul on long winter days. Strong flavors of speck, fennel seeds, sauerkraut and frankfurters are mixed with the soft flavors of the widespread use of apples. The cabbage stewed in a pan with pieces of apple, which often accompany the frankfurters, are also part of the tradition of fast home cooking. The Macoritti with sesame are reminiscent of mustard notes, which very often flavor and enrich the South Tyrolean dishes, and are the ideal accompaniment for South Tyrolean specialties.
From the south of Italy, today we move to Alto-Adige, where everywhere there are mountains, covered with snow most time of the year. Grazing lands give relief from the heat during the summer, while hot soups warm the hearts during the long winter days. Strong tastes such as speck, fennel seeds, sauerkraut and wurstels are mixed with the sweet taste of the local apples, traditionally used in many recipes. I Macoritti al sesamo (with sesame seeds) recall a touch of mustard, that is often used in South-Tyrolean dishes, and are the ideal side for the specialties from Alto-Adige.
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