Additional Dishes: Canederli South Tyrolean Bacon Dumplings

Soak the finely diced bread without crust in the milk and beaten eggs. Finely chop the bacon, shallot and parsley, and briefly sauté until soft. Stir in flour carefully, season with salt and freshly ground pepper. Form “canederli” from the mixture, and cook gently in boiling water until they rise to the surface. Serve with grated Parmesan cheese.

Serve with all roasted meat dishes, or possibly solo with sage butter and a light red wine, e.g. a Lagrein Kretzer from Trentino.

Our tip: use bacon with a fine smoky note!

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