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THE BOCCONE TRENTINO

Valutazioni

INGREDIENTS:

Rye bread
Salame Ungherese Levoni
Stelvio cheese
a mixed selection of Mushrooms
Extra-virgin olive oil
Finely chopped garlic
Parsley
Salt and pepper

Tl_dett_boccone_trentino

Preparation

Fry the mixed mushrooms with a little extra-virgin olive oil and the finely chopped garlic and parsley, add salt and pepper to taste. Slice the bread and fill with Salame Ungherese Levoni, a generous slice of Stelvio cheese and a generous portion of the pan tossed mushrooms. Each bite is a voyage through the aromas of Trentino.  

The wine to match it.
Teroldego, a deep, ruby red wine that tends towards purple. It has a winey bouquet with notes of violet, raspberry, cherry and almond. The flavour is dry, well structured, low in tannin and acidic; it has a low alcohol content.  

The beer to match it.
Choose a German lager with low effervescence.  

The juice to match it.
“Energy”: 1 carrot, 2 sticks of celery, 2 asparagus shoots.