"Canederli are bread dumplings made from day-old bread softened with milk or broth and bound together with egg. They're enriched with savory additions like speck, alpine cheeses, or chopped greens. The mixture is shaped into compact balls and gently simmered until tender. They're most closely associated with Trentino-Alto Adige (South Tyrol), a mountainous region in northern Italy that borders Austria. The area's cuisine reflects centuries of cultural exchange, and canederli are closely related to Austrian and German Knödel."
"Canederli represent more than a recipe. In Northern Italy's Alpine communities, they are a representation of place, tied to family kitchens, mountain traditions, and a culinary identity that sits at the crossroads of Italian, Austrian, and German influence. They also embody a distinctly Alpine version of cucina povera, or peasant cooking, the art of transforming humble ingredients into something satisfying and delicious."
Canederli are bread dumplings from Trentino-Alto Adige made by softening day-old bread with milk or broth and binding it with egg and savory ingredients such as speck, alpine cheeses, or chopped greens. The mixture is formed into compact balls and simmered until tender. Canederli reflect Alpine culinary identity blending Italian, Austrian, and German influences and exemplify cucina povera by transforming leftover bread and small amounts of cured meat into a satisfying meal. They are traditionally tied to family kitchens and mountain life and offer warming comfort after a cold day.
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