A wonderful South Tyrolean cottage specialty, creamy and sweet with a fine Rumaroma. Tastes particularly good warm, but also cool over ice and cake. Wonderful as a small gift and souvenir for good friends and acquaintances. Our tip: Typically, it is drunk warm (not hot, otherwise coagulates the egg yolk contained in Bombardino) with a cream cap and some cocoa or coffee powder, depending on your taste.