Original Venosta Valley Paarlbrot, 3 pieces (300 g)

Original Paarlbrot from the Val Venosta, 3 pieces (300 g): traditional South Tyrolean rye bread, to heat in the oven for 5 minutes before serving.

Paarlbrot from the Val Venosta, also known as Vinschgerl or Vinschger Paarl, is a traditional South Tyrolean bread that originated in the Val Venosta. SEPP'Manufaktur makes it with high-quality flours and natural ingredients; the bread stands out for its distinctive flavor and long shelf life.

Each package contains 3 Paarlbrot loaves to finish baking in the oven. The texture is crisp yet soft; the surface is floured, while the crumb is grey-brown with large holes. The mildly spiced aroma recalls rye sourdough, fenugreek (Brotklee) and caraway; the flavor is aromatic, tangy and spicy.

• Ready in 5 minutes in the oven, just like fresh from the bakery
• Flat mixed-rye-flour bread, typical of the Val Venosta in South Tyrol
• Traditionally made with natural sourdough starter and fenugreek
• Crispy and aromatic thanks to spices and herbs
• Keeps for a long time, ideal for storing in the pantry
• A must-have for every South Tyrolean snack (Marende)

How to enjoy it

Preparation is very simple: all you need is 5 minutes and an oven, microwave or toaster. Heat the bread until it turns its characteristic golden brown.

Paarlbrot is a staple of the classic South Tyrolean snack board, served with cheese, pickled gherkins, speck, salami and Kaminwurzen (traditional smoked sausages from South Tyrol); it is also a favorite to take on a mountain hike picnic. This versatile bread is also great for breakfast, alongside salads and soups, or enjoyed on its own.

Ingredients

Rye flour (43%), water, wheat flour, sourdough starter 12% (rye flour, water), salt, yeast, caraway (0.7%), fenugreek (Brotklee) (0.3%).

Contains gluten. May contain traces of sesame and nuts.

Nutritional values per 100 g

Store in a cool, dry place; open the package shortly before use.

Microbiological values: total bacterial count less than 10,000 CFU/g; coliforms less than 10 CFU/g; Escherichia coli absent in 1 g; Salmonella absent in 25 g.

Images are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.