Bärlauchpesto

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Der Afingsbruckhof liegt auf 600 m Meereshöhe im südlichsten Teil der Gemeinde Sarntal. Dank der mediterranen und geschützten Lage gedeihen eine Vielfalt an Früchten, Beeren, Gemüse und Raritäten, die zu schmackhaften Fruchtaufstrichen, Sirupen, eingelegtem Gemüse, Soßen und Pesti verarbeitet werden. Dabei wird großer Wert auf natürliche und nachhaltige Anbauweise gelegt. Zudem werden am Hof Honig sowie frische Wachteleier produziert

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Seit 1998 bewirtschaftet Nikolaus Lantschner mit seiner Familie den Eggerhof auf 1.200 m in Aldein am Reggelberg. Ob Freilandeier oder Mutterkuhhaltung, die Familie widmet sich ganz der Herstellung gesunder Lebensmittel. Aus den frischen Eiern des Eggerhofes und gentechnikfreiem Hartweizengrieß fertigt Koch Erich Gruber beste Eierteignudel in vielen Varianten; die passende Sauce gibt’s mit dazu. Auf Farbstoffe und Konservierungsmittel wird bewusst verzichtet.

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Seit 1998 bewirtschaftet Nikolaus Lantschner mit seiner Familie den Eggerhof auf 1.200 m in Aldein am Reggelberg. Ob Freilandeier oder Mutterkuhhaltung, die Familie widmet sich ganz der Herstellung gesunder Lebensmittel. Aus den frischen Eiern des Eggerhofes und gentechnikfreiem Hartweizengrieß fertigt Koch Erich Gruber beste Eierteignudel in vielen Varianten; die passende Sauce gibt’s mit dazu. Auf Farbstoffe und Konservierungsmittel wird bewusst verzichtet.

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Das spezialisierte Gütebewusstsein des Unternehmens ist verwurzelt in einer Zeit, als der Gärtner von Sissi in den Gärten von Trautmannsdorf die Restobstbestände zur Weiterverarbeitung und zum Verkauf erhielt. Er konnte im Jahr 1890 mit seinem Verkaufsstand in den Meraner Lauben einen exquisiten Laden gründen. Dieser erzielte bald Erfolge und seit damals hat sich das Qualitätsbewusstsein der Familie Seibstock gehalten. Um „Die beste Marmelade der Welt“ herzustellen werden keine Kompromisse gemacht. Expertise und das Gespür für feinste veredelte Produkte sind bis heute die Erfolgsfaktoren und stützen sich auf das nachhaltige Konzept und ein positives Miteinander.

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Das spezialisierte Gütebewusstsein des Unternehmens ist verwurzelt in einer Zeit, als der Gärtner von Sissi in den Gärten von Trautmannsdorf die Restobstbestände zur Weiterverarbeitung und zum Verkauf erhielt. Er konnte im Jahr 1890 mit seinem Verkaufsstand in den Meraner Lauben einen exquisiten Laden gründen. Dieser erzielte bald Erfolge und seit damals hat sich das Qualitätsbewusstsein der Familie Seibstock gehalten. Um „Die beste Marmelade der Welt“ herzustellen werden keine Kompromisse gemacht. Expertise und das Gespür für feinste veredelte Produkte sind bis heute die Erfolgsfaktoren und stützen sich auf das nachhaltige Konzept und ein positives Miteinander.

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Das spezialisierte Gütebewusstsein des Unternehmens ist verwurzelt in einer Zeit, als der Gärtner von Sissi in den Gärten von Trautmannsdorf die Restobstbestände zur Weiterverarbeitung und zum Verkauf erhielt. Er konnte im Jahr 1890 mit seinem Verkaufsstand in den Meraner Lauben einen exquisiten Laden gründen. Dieser erzielte bald Erfolge und seit damals hat sich das Qualitätsbewusstsein der Familie Seibstock gehalten. Um „Die beste Marmelade der Welt“ herzustellen werden keine Kompromisse gemacht. Expertise und das Gespür für feinste veredelte Produkte sind bis heute die Erfolgsfaktoren und stützen sich auf das nachhaltige Konzept und ein positives Miteinander.

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Lassen Sie doch Ihrer Phantasie und Ihrem Einfallsreichtum freien Lauf und geben Sie den Spargelgerichten den letzten Schliff, frei nach Ihrem Geschmack. 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Sicherlich ist auch etwas für Ihren Geschmack dabei! 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Sicherlich ist auch etwas für Ihren Geschmack dabei! 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Die tägliche Zeitung, der neuste Bestseller, ein Wandkalender, die persönliche Glückwunschkarte: Gedrucktes gehört zum Alltag dazu. Als größte Druckerei Südtirols bietet Athesia Ihnen vielfältige technische Möglichkeiten für unterschiedlichste Projekte. Dazu zählen professioneller Buch-, Katalog- und Kalenderdruck ebenso wie aufwendig gestaltete Kleinauflagen. Die meisten Verarbeitungsschritte werden unmittelbar im eigenen Haus durchgeführt. Für große Auflagen und komplexe Projekte steht Ihnen Athesia Druck zur Verfügung; kleine, feine Druckaufträge sind bei Ferrari-Auer Druck in den besten Händen. Jeder Auftrag wird bei Athesia mit der gleichen Sorgfalt und Zuverlässigkeit bearbeitet – dafür sorgen vor allem rund 200 qualifizierte Mitarbeiter.

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[description] => Stück ) [unit_attributes] => Array ( ) ) ) [linkBasket] => shopware.php?sViewport=basket&sAdd=106871 [linkDetails] => shopware.php?sViewport=detail&sArticle=6196 ) [6] => Array ( [articleID] => 2106 [articleDetailsID] => 2291 [ordernumber] => 103786 [highlight] => [description] => [description_long] => [esd] => [articleName] => Gulasch LaugenRind [taxID] => 6 [tax] => 10 [instock] => 35 [isAvailable] => 1 [weight] => 0.37 [shippingtime] => 3-5 [pricegroupActive] => [pricegroupID] => [length] => 0 [height] => 0 [width] => 0 [laststock] => [additionaltext] => [datum] => 2017-07-28 [sales] => 2 [filtergroupID] => [priceStartingFrom] => [pseudopricePercent] => Array ( [int] => 0 [float] => -0 ) [sVariantArticle] => [sConfigurator] => [metaTitle] => Gulasch LaugenRind Karl Telfser 370 g [shippingfree] => [suppliernumber] => 103786 [notification] => [ean] => [keywords] => [sReleasedate] => [template] => [attributes] => Array ( [core] => Shopware\Bundle\StoreFrontBundle\Struct\Attribute Object ( [storage:protected] => Array ( [id] => 2288 [articleID] => 2106 [articledetailsID] => 2291 [attr1] => [attr2] => Rindfleisch 60%, Rotwein, Zwiebel, Olivenöl, Meeressalz aus Cervia, Gewürzkräuter, Maisstärke, Knoblauch [attr3] => [attr4] => 0 [attr5] => Verschlusskappe abnehmen. Im Wasserbad oder im Ofen bei 80°C für einige Minuten erwärmen.. Gulasch schmeckt hervorragend zu Knödel, Reis oder Polenta. 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Im Wasserbad oder im Ofen bei 80°C für einige Minuten erwärmen.. Gulasch schmeckt hervorragend zu Knödel, Reis oder Polenta. 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Natürliche Gourmet-Spezialitäten aus der Region, dafür steht Karl Telfser aus Lana. Das Herzstück seiner Produkte bilden die Erzeugnisse des hochwertigen Südtiroler Laugen-Rinds: Die Jungrinder und Kälber stammen von 50 Südtiroler Bergbauernhöfen, wo sie artgerecht in freier Natur gehalten werden. Die Fütterung der Kälber erfolgt ausschließlich mit Milch vom Muttertier; auf synthetische Futtermittel wird verzichtet. Die Produkte werden ohne künstliche Konservierungsstoffe und Geschmacksverstärker hergestellt. Das Ergebnis: regionale Spezialitäten mit unverfälschtem, natürlichem Geschmack.

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Seit 1998 bewirtschaftet Nikolaus Lantschner mit seiner Familie den Eggerhof auf 1.200 m in Aldein am Reggelberg. Ob Freilandeier oder Mutterkuhhaltung, die Familie widmet sich ganz der Herstellung gesunder Lebensmittel. Aus den frischen Eiern des Eggerhofes und gentechnikfreiem Hartweizengrieß fertigt Koch Erich Gruber beste Eierteignudel in vielen Varianten; die passende Sauce gibt’s mit dazu. Auf Farbstoffe und Konservierungsmittel wird bewusst verzichtet.

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