Canederli allo Speck

13 November 2015Alto AdigeSouth Tyrolspeck1985Views

Canederli with Speck

Canederli, a German dish, is a traditional recipe, which allows you to recycle your leftover food. This preparation has currently been evolving from a simple popular dish to a symbol of the delicate and traditional South Tyrol cuisine. There are thousand ways to prepare the canederli: salty and sweet, with or without broth.

Here the classic homemade “Canederli with Speck” recipe is being featured.

Recipe Details:

Region: South Tyrol
Course: Main
Serving: 4
Prep. time: 30 minutes/1 hour
Difficulty: Easy


  •  100 gr. Speck Alto Adige IPG – diced
  • 200 gr. White bread – cut into cubes
  • 40 gr. Flour
  • 50 gr. Braised onions
  • 1 Tablespoon finely chopped chives or parsley
  • 3 Eggs
  • Milk
  • Salt


For the mixture: mix the bread pieces with the bacon cubes, flour and braised onions, add salt and parsley or chives.

Add the eggs and a little milk and knead to get smooth dough. Let the dough rest for 10 minutes.

With wet hands form some balls, with a diameter of about 6 cm and cook them for 8-10 minutes in salted water.

When the canederli are ready, drain and serve them with hot broth. Garnish with chives.

Recommended wine:

Alto Adige Schiava