Comments on: A trip to Bolzano: a glimpse inside the Tyrolean cuisine

By: Speck puff pastry twists on a barbecue evening : Not Only Pizza

Speck puff pastry twists on a barbecue evening : Not Only Pizza — Sun, 16 Aug 2009 16:31:56 +0000

[...] A few weeks ago we were invited over to the neighbor’s house for a barbecue and when we arrived the table was beautifully decorated with colored glasses filled with puff pastry twists. I have a particular and irresistible love for finger food and I couldn’t stop eating them. At first glance I thought they were the usual kind made with Parmesan cheese, but these were much much better. They had Parmesan cheese but they were also enriched with thin slices of speck, a cold cut typical of the Tyrolean cuisine (see: a glimpse into the Tyrolean cuisine). [...]

By: admin

admin — Fri, 17 Apr 2009 15:38:59 +0000

@Mike: I’ll check out why you couldn’t post your comment on cooking with patty and I’ll let you know.
It’s always a pleasure to get news from you and Gigliola I hope all is well with you two.
I completely agree with you about the wonderful food you can taste by the alpine refuges in the Trentino and Veneto regions. I’m also found of Piemonte and Valle d’Aosta where some of my relatives live. As a matter of fact I go to Piemonte every year and eating at my favorite refuge is always a required part of my vacation. I hope you had a nice Easter.
Patty

By: Mike and Gigliola Reeves

Mike and Gigliola Reeves — Sat, 11 Apr 2009 16:23:36 +0000

I tried to post this at the Canderli recipe on your Web site but was unable to do so but maybe it will take my comments here.

Canderli was a dish Gigliola and I enjoyed at a trattoria in the Dolomite a couple years ago. I loved it.

I am looking forward to trying it again during an upcoming visit next month. You know what? Some of the best food I have eaten in Italy has come from visits to Refugios in the mountains around Veneto and Trentino. Its the simple things in life (and in food) that provide me with the most pleasure. While Gigliola spends time with her sisters, I plan to do some hiking on my own in the hills above Verona. I may even venture up to Giazza.

Last night we made Tiramisu from your recipe. It is waiting in the refrigerator for the family on Easter Sunday. We also liked the look of the Crema Cotta you featured recently. So much food! So little time!

Your Web site has become a staple for us.

Regards,
Mike & Gigliola

By: admin

admin — Thu, 26 Mar 2009 10:22:16 +0000

@Malvinia: Thank you for your support, I’m glad you liked it.

@R Clay: I’m sorry but I’ve never made speck before, it’s not so common to make it here usually we buy it made. You can also find it in the States but make sure it is stated “Speck Alto Adige PGI”.

@Louise: I’m happy this post brought you some nice memories back. I imagine it was a real surprise for you to hear the band in Merano playing “Tequila”. It’s amazing to discover how little the world is sometimes.

By: Louise Picardo Hundertmark

Louise Picardo Hundertmark — Thu, 19 Mar 2009 00:20:33 +0000

Thanks for the memories–it spurs our wish to return again to the Tirol! We were lucky to be in Merano a few years ago during the Harvest & Band festival. The parade floats were work-horse drawn carts celebrating wine/grapes, wheat, apples & interspersed with bands from the many villages that dot the Tirol. We were delighted to hear a band playing “Tequila”, a Univ. Of Washington marching band staple. Even more delighted was my friend, Shirley Bissell, widow of Bill,its long time leader, when I brought her the photos of a Tirolean band playing Tequila in the Dolomites!

By: R Clay Beckers

R Clay Beckers — Wed, 18 Mar 2009 17:29:59 +0000

This is the only reference I’ve ever seen to Speck, which my German grandmother made for us when I was a child. I’d love a recipe as hers passed with her, many years ago.

By: Malvinia

Malvinia — Wed, 18 Mar 2009 05:44:58 +0000

I really enjoyed reading about her trip and the different things in the city. It was almost like I was there. Keep up the good work Patty