Canederli al grano saraceno are traditional dumplings originating from South Tyrol. The dumplings are typically served as a side dish that displays an inventive way of using leftover stale bread. For this version of canederli (or knödel), the bread is usually mixed with buckwheat flour, wheat flour, onions, milk, eggs, parsley, speck, chives, salt, and black pepper.

The speck is chopped and fried with onions, then mixed with diced bread. The eggs are whisked with milk, seasoned with salt and pepper, and both types of flour are then added to the mixture. Bread and speck are mixed with the rest of the ingredients and the dumplings are cooked in boiling salted water.

Canederli al grano saraceno can be served in broth or doused in melted butter and sprinkled with grated cheese.