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These typical dumplings, also called “knödel”, are an unmistakable dish of the Tyrolean gastronomy, especially around Trento and Bolzano. “Canederli” are rich in calories and very nutritious, particularly appreciated in the coldest months of the year.

These dumplings were originally born as balls of stale bread mixed with eggs and onion, stuffed with speck or cheese, and eventually cooked in meat broth. Over the years, the ancient recipe has been revisited introducing other types of fillings, such as spinach. The dumplings belong to the “poor” and peasant cuisine, while they’re often served also in the farmhouses of Trentino.

This post is also available in: Italiano (Italian)