Tag: Speck

Penne with cream, speck and saffron: the recipe – Italian cuisine reinvented by Gordon Ramsay

Penne with cream, speck and saffron: the recipe



The penne with cream, speck and saffron they are a first course that is very easy and quick to prepare but with an incredible burst of flavour. In just a few minutes you will be able to bring to the table a creamy, pleasant pasta dish and above all with all the wonderful aroma of saffron. And if you like this recipe we also recommend them spring penne with spinach and green pea pesto.

Penne cream, speck and saffron

To prepare the delicious ones penne cream, speck and saffron let’s start by cutting a slice of speck into cubes and browning it in a pan for five minutes, obtaining a crunchy consistency, in another pan we melt some butter, then we add the cream and let it thicken, at this point we add the saffron, 3 tablespoons of water and a pinch of salt. Finally, drain the pasta and add it to the sauce. Here are all the details.



Tasty and aromatic fresh beans in just a few steps – Italian cuisine reinvented by Gordon Ramsay

Tasty and aromatic fresh beans in just a few steps



Fill a pot with 2 liters of water. Add an onion cut in half, the carrots, the celery, the tomato, the bay leaf and the parsley. Bring to the boil. Then, let simmer for 45 minutes on a gentle flame. Add salt to your taste, filter the broth to remove the solid parts.



Speck Alto Adige PGI: 5 things to know to celebrate – Italian cuisine reinvented by Gordon Ramsay


Why Speck Alto Adige PGI was born Speck Alto Adige PGI was created to preserve fresh meat for a long time, and to stock up in areas such as mountain areas where supplies were never easy in the past. There are documents that date it back to 1200 and which also say that it was initially made with the meat of pigs slaughtered at Christmas.

How Speck Alto Adige PGI is produced

If each speck is different it is because each family has its own recipe, very secret, which however respects the specifications and tradition. In particular, each family has its own blend of spices, so it may happen that you taste a speck with an aftertaste of cumin, another of coriander, yet another – following the more traditional mix – of salt, pepper, rosemary, bay leaves and juniper. All amazing.

Who protects Speck Alto Adige PGI

Since 1992, Speck Alto Adige PGI has been protected by a consortium administered by the Bolzano Chamber of Commerce which also deals with its promotion. Furthermore, since 1996, Speck Alto Adige PGI has had the “Protected Geographical Indication” (PGI) seal issued by the European Union to confirm its quality. Today there are just 28 certified producers, regularly subjected to checks to ensure that the speck complies with all quality requirements.

How Speck Alto Adige PGI is produced

To make Speck Alto Adige PGI, only the leanest pork legs are used, which are then sprinkled with salt (the quantity of which must never exceed 5%) and spices. After three weeks we then move on to smoking in low-resinous wood and fresh mountain air. Finally, the maturation: 5 months, i.e. 22 weeks, during which the Speck rests in ventilated places to lose a third of its initial weight and take on its classic solid consistency. If all the steps have been respected, at this point the speck receives the quality seal

Suedtirol, Speckproduktion, Meran, Branntzeichen, brennen, einbrennen,Frieder Blickle for EOS

Nutritional properties of Speck Alto Adige PGI

Rich in proteins (they make up 30%), Speck Alto Adige PGI is a source of vitamins B1, B2 and B which support the nervous system by promoting the absorption of nutrients, and minerals such as iron, potassium, phosphorus and zinc.

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