Canederli are Italian bread dumplings that can only be found in the north-east of the country (Trentino-Alto-Adige, Friuli, and parts of Veneto) and are a slightly different variety of Tyrolean knödel. The dumplings are a part of cucina povera due to the fact that they're made with very simple and inexpensive ingredients such as stale bread, flour, milk, and eggs.
The name canederli is derived from the Austrian and German knödel, which means dumpling. The most typical way of serving canederli is in a rich broth or in a dry version with melted butter and grated cheese. There are different versions of canederli enriched with speck (canederli con speck), cheese (canederli con formaggio), spinach (canederli di spinaci), and mushrooms (canederli ai funghi).
Pairing tips
Marzemino
Marzemino is a native Italian red grape. It is an old variety with vague origins, but it is mainly cultivated and associated with northern Italy. Marzemino is ... Read more
Lagrein
Lagrein is an ancient Italian red grape mainly cultivated in Trentino-Alto Adige in Northeast Italy. The grape has ancient origins, and though it was once common,... Read more
St. Magdalener
St. Magdalener/Santa Maddalena is one of the subzones in the Alto Adige/Südtirol DOC. It is considered one of the top positions in the region and ... Read more
Gaglioppo
Gaglioppo is a red Italian grape mainly cultivated in Calabria, where it is used in several DOCs—Cirò being the most popular. The grape produces ... Read more
Serve with
Südtiroler gulasch
Südtiroler gulasch is a traditional goulash originating from the South Tyrol region. Influenced by Austria and Hungary, this stew is usually made with a combination ... Read more
Vezzena
Vezzena is a traditional cheese hailing from Trento, where it's been produced in the alpine farms of Lavarone, Vezzena, and Folgaria since the early 1900s. The ... Read more
WHERE TO EAT The best Canederli in the world (according to food experts)
Canederli festivals
