the Kitchen on the Kelvin

Recipes, news and reviews from my cubby-hole of a kitchen on banks of the River Kelvin, Glasgow

Foodie gifts from the Dolomites, Italy


Clockwise from top left: bruschetta olive oil toasts, Dolomite honey, Italian patisserie chocolate biscuits, sesame crackerbread, SudTiroler Speck, Alta Badia cheese

Clockwise from top left: olive oil bruschetti, Dolomite honey, Minivoglie chocolate biscuits, sesame schuttelbrot (alpine spiced rye crispbread), Sudtiroler Speck, Alta Badia cheese

My mum has just returned from a week’s hillwalking in the snowy Dolomites and was kind enough to bring me back a really interesting selection of local produce. The South Tyrol region in the north of Italy is a real melting pot of Italian, Austrian and German influences – having been part of Austria prior to the First World War – and this is made very apparent through the cheeses, meats, breads and biscuits produced in the area.

This unpasteurised hard cows cheese, Alta Badia, is matured for 180 days and named after the lush Alta Badia valley it hails from. Smooth, nutty and firm, it bears more than a passing resemblance to gruyère – although less sharp – and is completely delicious! I’ll be having this generously melted over a crouton basking gloriously atop Nigel Slater’s French onion soup.

Smooth, nutty and delicious cheese from the Dolomites, Italy

Smooth, nutty and delicious mountain cheese from the Dolomites, Italy

I’m probably most looking forward to trying this Südtiroler Speck, a juniper-infused cured and smoked ham which is unique to the area and has been afforded protected geographical indication (PGI) status. Sliced paper-thin, it’s essentially prosciutto, but I also fancy chopping it up into lardons and serving it as a tasty addition to salads and brussel sprouts. I think I hear coq au vin calling, too.

Speck Alto Adige (PGI) is a smoked, cured juniper-infused ham unique to the South Tyrol region of Italy

Speck Alto Adige (PGI) is a smoked, cured juniper-infused ham unique to the South Tyrol region of Italy

Judging by the lush and rich landscape of the Dolomites, this honey is bound to be something pretty special. I’m fantasising about marrying salty and sweet by drizzling it over grilled halloumi and figs – if it lasts out until they come into season this summer. Until then, I’m hoping it’ll re-energise my old faithful midweek dinner of honey mustard chicken.

I'm looking forward to drizzling this over a halloumi salad

I’m looking forward to drizzling this sumptuous Dolomite honey over salads, granola and my porridge in the mornings

Now I just need to find the time to get to work in the kitchen with all of these beautiful ingredients. So much food, so little time!


Author: Linda

Writer, editor and blogger

2 thoughts on “Foodie gifts from the Dolomites, Italy

  1. Hope I am lucky enough to be about for some of these tempting suggestions. Please make the French Onion soup soon. When are you cooking Linda?
    By the way, just made the moist chocolate cake and it was really easy. I agree that the mixture is wetter than my usual sponge cake mix, but it rose very nicely. It’s just cooling now and the whole house smells of chocalate.

  2. Thanks for being my biggest fan, Mum! I promise the french onion soup is coming soon. Hope the chocolate cake goes down well with your friends xxx

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