Trentino Alto Adige
Kaisersemmel rolls filled with Gran Biscotto, Stelvio PDO, yogurt sauce and Terlano asparagus
Welcome to Trentino Alto Adige, where Italian and Germanic culinary cultures come together to create a unique panorama of delicacies.
Kaisersemmel
The king of South Tyrolean bread rolls, soft inside and crunchy on the outside…
Perfectly enhances the unique, delicate taste of Gran Biscotto…
Stelvio PDO
… alongside the sweet aromatic flavour of Stelvio PDO.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Kaisersemmel rolls filled with Gran Biscotto, Stelvio PDO, yogurt sauce and Terlano asparagus
Ingredients:
- 2 Kaisersemmel rolls
- 100 g Gran Biscotto
- 100 g Stelvio PDO cheese
- 100 g natural yoghurt
- 1 tbsp chopped fresh herbs (parsley, chives, dill)
- 1 tbsp lemon juice;
- 6 Terlan asparagus in oil
- extra-virgin olive oil
- salt and pepper
Instructions:
In a bowl, mix the yogurt with the chopped fresh herbs, lemon juice, and salt and pepper to taste.
Drain the asparagus and cut into small pieces, then cut the Kaisersemmel rolls in half.
Spread the yogurt sauce on both halves of the rolls. Top with some coarsely-grated Stelvio PDO, Gran Biscotto and asparagus. Season with a drizzle of extra-virgin olive oil and garnish with herbs.
In Trentino-Alto Adige with Lello Panello and Silvia Conotter
We stop at Agraria Riva del Garda (Riva del Garda, Trento) to enjoy a Pan de l’Ora bread roll with Gran Biscotto, Torbole broccoli cream and black olive paté. Enjoy!
Trentino Alto Adige
South Tyrolean gastronomy reflects its Austro-Hungarian heritage: this can be seen in its baking traditions, with the ingredients and names of bread bearing witness to this legacy, for example Kaisersemmel, or “Emperor’s bread”, which contains lard. But the Central European influence is also evident in the agricultural landscapes and, in particular, in the presence of the white asparagus, symbol of the municipality of Terlano.
Finally, the dairy tradition is rooted in the valleys, historically known for the production of Stelvio PDO, a cow’s milk cheese produced since the beginning of the 19th century.
Discover all the recipes
Lazio
White pizza stuffed with Gran Biscotto, Caciotta cheese, Roman artichokes and black truffle
Molise
Fresh Molise bread sandwich with Gran Biscotto, Pietracatella cheese and Tortarello melon
Umbria
Torta al Testo with Gran Biscotto, Umbrian pecorino cheese, olive paste and mesclun salad
Sicily
Cucciddatu with Gran Biscotto, Vastedda Palermitana cheese, courgettes and pistachio pesto
Campania
Jumbo Cafone bread crostini with Gran Biscotto, buffalo mozzarella, Cilento fig and olives
Piedmont
Lingue di Suocera crackers with Tortona tomato, Gran Biscotto, Robiola cheese and Bagnet Verde
Tuscany
Caprese bruschetta with Tuscan bread, Gran Biscotto, Caciotta cheese and tomato
Veneto
Walnut bread crostini with Caciotta cheese, radicchio, Gran Biscotto and pear
Friuli Venezia Giulia
Cornbread sandwich filled with Gran Biscotto, Montasio cheese, chestnut mayonnaise and chicory
Apulia
Jumbo bread crostini with carrots, burrata cheese, Gran Biscotto and lampascioni
Calabria
Rye bread sandwich with goat’s cheese, Gran Biscotto, Tropea onion and Calabrian pesto
Basilicata
Toasted Matera bread with Gran Biscotto, Caciocavallo and Crusco pepper spread
Liguria
Triora bread bruschetta with robiola, Gran Biscotto, and pesto artichokes
Sardinia
Carasau bread lasagna with Gran Biscotto, Zafferano di Sardegna PDO béchamel, Fiore Sardo PDO and artichokes
Emilia Romagna
Crescentina flatbread with ricotta and Parmigiano PDO spread, herbs, Gran Biscotto and balsamic vinegar
Valle d'Aosta
Black rye bread sandwich with Gran Biscotto, fontina and caramelised apples
Marche
Crescia flatbread with Caciotta cheese, Gran Biscotto, paccasassi and black olive paste
