Dumplings in Tyrol

These bacon dumplings originate from the Austrian Tyrol and Italian South Tyrol but are known throughout the entire Alpine region of Europe. Speckknödeln are made by mixing stale bread with eggs, sauteed bacon, and onions. They are cooked in ... READ MORE

Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (us... READ MORE

Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, pre... READ MORE

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moonsREAD MORE

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mi... READ MORE

Pilzeknödel or canederli ai funghi is a traditional dumpling enriched with mushrooms. The dumplings originate from Tyrol and South Tyrol and they're typically served as a side dish that displays an inventive way of using leftover stale bread.... READ MORE