In Trentino, “canederli” is the Italian word for what in the German-speaking world are known as knödels, a large dumpling made of stale white or dark bread with flavorings. They are known in the Czech Republic and Slovakia as well. In Trentino, canederli are sold in the best specialty food stores and can also be found in vacuum packages.

Canederli are prepared by mixing speck (cured and smoked ham from the Tyrol region) or cheese into a dough made from stale bread. These dumplings are then left to rest for a few hours so that the ingredients have time to mingle thoroughly. Next, they are cooked in meat broth and served as a soup. 

This recipe’s origins lie in the farm cuisine of Alto Adige. Farmers prepared this dish using leftover bread that had grown stale, along with products from their farms like speck and cheese, which are still the cornerstones of cooking in Trentino today. Canederli can be found in every restaurant in Trentino, served in broth as a soup or as a side to stews with lots of gravy or with game stews. 

Canederli can be stored in the refrigerator, in a tightly sealed container, for two days. If you like, they can be frozen either raw or cooked. For the second option, cook canederli for a shorter time than you normally would to serve them immediately, then drain and set them on a lightly floured tray covered with plastic wrap. They will keep for up to two months this way. To serve frozen canederli, simply place the frozen dumplings into boiling water or broth, for just 2 minutes if they have already been cooked, or for 8-9 minutes if raw.