While ham is preserved through smoking techniques north of the Alps and air-dried in the south, the South Tyroleans have combined both methods to create the typical Speck Alto Adige PGI.
The more advanced aging Piave PDO cheese has a fruity, rich taste, with a lasting persistence on the palate. In this recipe, Piave PDO cheese is with the intense and flavorsome taste of Speck Alto Adige IGP.
Soften the onion with a drizzle of extra virgin olive oil in a saucepan. Add the cubed speck and brown quickly. Add the cream and pistachio nuts and simmer for at least 20 minutes until the sauce has thickened. In the meantime cook the pasta in boiling salt water. Combine pasta and sauce and sauté for a minute. Serve after having dressed the plate with shavings of Piave Vecchio cheese.
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