Trentino-Alto Adige · Bolzano
Canederli in brodo
Speck and bread dumplings in broth
Large dumplings of stale bread, speck and milk, served in clear broth — the Tyrolean way to use yesterday's bread.
Documented tradition✓Sources checked · October 2026
- Course
- Primo piattoSoup
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
La provenienza
Where this recipe comes from
Known as Knödel in German-speaking South Tyrol and canederli in Trentino, these dumplings are the emblem of a mountain kitchen that wastes nothing. Speck Alto Adige, the cured ham that flavours them, is a PGI.
There is no official recipe; Trentino and South Tyrol sources agree on the essentials — stale homemade bread soaked in milk and egg, speck, and as little flour as possible — and serve them in broth or ‘asciutti’, with melted butter, Parmigiano and sage.
- Provenance
- Documented traditionA regional tradition documented in cookbooks and local practice, with no single official text.
- Defined by
- Tyrolean tradition
- Reference
- Made with Speck Alto Adige PGI
Ingredienti
Ingredients
servings
Preparazione
Method
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Errori comuni
Common mistakes
- Boiling them hard — they fall apart. Keep the water at a gentle simmer.
- Adding too much flour: it makes the dumplings heavy and gummy. Use only enough to bind.
Fuori dall'Italia
Cooking it outside Italy
- If speck is unavailable, use smoked prosciutto-style ham.
