We are in Trentino, the northernmost region of our country and the place that gave birth to canederli, substantial stale bread dumplings usually seasoned with meat broth or, by letting them boil in boiling salted water, butter. There are several variations of this dish, which we can find in fairs and restaurants: with beetroot, spinach or with liver.

                                 INGREDIENTS (for 4 people):

• Stale bread 200g
• Milk 100ml
• Speck 100g
• Butter 20g
• Type 00 flour (to flour the canederli) 20g
• 2 eggs
• 1 sprig of parsley
• vegetable broth to taste
• chives to taste

                                 PREPARATION:

• First of all, to prepare canederli, we take care of their main ingredient: stale bread. To make it soften we use milk (not too much otherwise we risk not giving the shape we want) and mix with our hands.
• Mix the bread, milk and egg mixture well in order to find any pieces of bread that are still hard.
• Fry the speck in a pan with butter.
• Once finished, shape the dumplings, the procedure is the same for preparing the meatballs: wet your hands and form balls with the dough (pay attention to the presence of any holes because they could break the dumplings during cooking.
• The size of the dumplings varies according to our will, we can make them both large and small.