Speck Alto Adige Carpaccio
with raw celery and apple

20 minutes
4 portions


 200 g    white celery
 200 g    green apple
4 tbsp.  olive oil
  2 tsp.  lemon juice
              Freshly ground pepper

Further ingredients:

    50 g   Parmesan shavings
1 tbsp.  grated fresh horseradish
      32    slices of Recla Speck Alto Adige PGI
    30 g    garden and shiso cress for garnishing
Speck Alto Adige PGI 90g
The sliced
Speck Alto Adige 90g
The unmistakable flavor of Recla Speck Alto Adige PGI is fully released when sliced. Thin, tender, versatile slices that melt in your mouth, perfect for any occasion on their own, in a sandwich, as ingredients in delicious appetizers, or as a garnish.


  1. Clean the celery, peel the exterior of the celery stalks with a peeler and cut them into thin slices.
  2. Wash the green apples and cut them into thin slices. Mix the olive oil, lemon juice, salt and pepper and marinade the celery stalks with it.
  3. Arrange the Speck Alto Adige slices together with the celery salad, apple slices, Parmesan shavings and horseradish on a plate. Garnish with cress and serve.

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