Canederli alla nonesa (Bread dumplings Val di Non style)

First courses


    500 g  bread croutons
    300 g white flour
    100 g diced smoked bacon
    200 g diced speck 
    1 diced Lucanica sausage
    4 tablespoons Trentingrana cheese
    2 eggs 


Soften the bread croutons with milk and add all the other ingredients:

Mix all the ingredients well and make balls appox. 8 mm diameter.

Bring the meat broth to a boil and cook the dumplings briefly. As soon as the dumplings come to the surface they are ready to be served in the broth or drained and seasoned as desired.

Photo by Ristorante Locanda Alpina


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