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Mortandela from Val di Non with Mountain Herbs by Macelleria Trentina Corrà
With its curious meatball-like shape and strong smokiness, mortandela is the typical cured meat from Val di Non. It is still made today by a few specialized butchers using traditional methods. A fresh, rustic, and popular food, it can be enjoyed both raw and cooked with polenta, potatoes, and vegetables.
Luganega Trentina by Macelleria Trentina Corrà
This is the quintessential sausage of Trentino, made from selected cuts of meat and stuffed into natural or “gentile” casing. At Macelleria Corrà, the production of cold cuts, certified as being from Trentino, still follows entirely artisanal methods.
Trentingrana di Malga DOC by Caseificio Trentino Cercen
A cheese with a designation of origin, made with raw milk from the province of Trento. The texture is typically grainy, breaking into flakes under the pressure of a knife. It has no eyes (holes). The flavor is sweet, pleasant, and not spicy. It is aged between 18 and 36 months. During the summer, when our cows are on mountain pastures, it is made with alpine milk, giving it a more intense flavor and aroma.
Lagrein DOC Alto Adige 2021 “Graf Von Meran” by Cantina Produttori Merano
This wine has an intense garnet red color, with a fruity aroma of violets and cherries. The taste is mellow and smooth, with a harmonious presence of tannins. It can age for 5 years or more.
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