In the heart of Vienna, you'll find Julius Meinl am Graben, an overall culinary work of art and Austria's number-one address for gourmets and foodies. Throughout the store's three stories, the finest culinary treats and specialties from across the globe are presented in a refined atmosphere. That's why we're especially pleased that our products were such a big hit and were immediately introduced into the assortment of goods.
How great is the demand for South Tyrolean quality crafts in foreign countries and how do craftsmen organize the export of their goods? The filmmaker Manuela Reiter investigated this question on behalf of the broadcast company RAI. Among other things, she visited Pfitscher, where she discovered that South Tyrolean bacon is popular and in high demand not only in German-speaking countries.
For the third time, we participated in the Anuga in Cologne. It's the world's largest and most-important business platform for the international foods industry. Almost 7,000 exhibitors from about 100 different countries presenting their products to the more than 150,000 visitors. Said Lukas Pfitscher about the exhibition: "Our aim was to heighten our profile and to strengthen our presence in the international market. It is essential that we nurture existing business relationships while at the same time making new contacts. We were delighted by the enthusiastic response we got."
Degree of difficulty: difficult
Preparation time: > 60 minutes
Ingredients for 4 persons
- 150 grams of South Tyrolean bacon (Protected Geographic Indication)
- 2 chickens
- 250 grams of chicken breast, trimmed
- 160 grams of cream
- 1 egg white
- 1 clove of garlic
- 1 twig of rosemary
- salt, pepper
Side dish
- 2 white carrots
- 2 blue carrots
- 2 parsnip
- 50 grams of earth almonds (tiger nuts)
- salt, pepper
Preparation
Cut the chicken breast into small pieces, mix with the cream and egg white, salt and pepper, and let freeze slightly in the freezer. Then puree thoroughly in a mixer. Dice three-fourths of the bacon and add to the mixture. Place the chicken breast stuffing in a cool place. Cut up the chickens and set aside the drumsticks for other uses. Take the chicken breast (with skin), trim, and cut a pocket in the side. Fill the pocket with the chicken/bacon mixture using a pastry bag. Salt and pepper the stuffed chicken breast. Then sear it in olive oil on the skin side; add the garlic and rosemary. Turn the stuffed chicken breast and fry on the other side. You will need to fry each side approx. 7 minutes. Then let the stuffed chicken breast sit in the oven at 80 °C for 25 minutes. Drain off the meat juice and keep it warm.
Vegetables
Clean the vegetables and cut into pieces. Cook until tender in a pan with olive oil for about 15 minutes. Coarsely cut the earth almonds and add.
Presentation
Distribute the vegetables on the plates, slice the stuffed chicken breast at a slant and place on top. Garnish with the meat juice and, finally, decorate with strips of bacon.
The EOS (Export Organization of South Tyrol) organized a joint stand at the Gourmet Trade Fair in Zurich. Pfitscher Fine Meats & Sausages was one of the four exhibitors at the joint stand, and presented traditional meats and sausage specialties from South Tyrol. More than 10,000 visitors strolled through the most-important specialty fair in Switzerland, and expressed an unmistakable interest in our products.
G. Pfitscher Srl
Via Roma 20
I-39014 Postal (BZ)
T +39 0473 292 358
F +39 0473 291 260
www.pfitscher.info
© Pfitscher Srl 2021
