Castelspeck is, by definition, the Levoni dry-cured, lightly smoked ham. Only the most select hams are used for Castelspeck, trimmed with skill and seasoned with garlic, pepper, juniper berry, nutmeg and other aromatic spices and herbs. Their gentle, natural smoking process is done over wood taken from Trentino, ensuring a classic regional flavour. All the fragrance of its seasoning passes seamlessly from the nose to the palate.
Place the slices of aubergine on a hot grill, when cooked leave them to one side on a plate. On the same grill heat the air-dried scamorza until it begins to soften and melt. Cut the slices of bread and fill with Castelspeck Levoni, the aubergine seasoned with the oregano, thyme, and extra-virgin olive oil, finish off with the scamorza and eat without further delay.
The wine to match it.
Aglianico del Vulture is an intense ruby red colour which tends towards orange tints as it ages. The wine is dry and velvety on the palate, while the bouquet is harmonious, deepening in intensity as it matures.
The beer to match it.
Choose a beer made by Trappist monks. It should have a colour that ranges from a rich gold to dark amber, a fairly high alcohol content and a good head when poured.
The juice to match it.
“Young”:1 orange, 1 kiwi, 2 carrots, a few basil leaves.