Canederli in Brodo Tirolesi
Trentino-Alto Adige — Alto Adige, Val d'Isarco
Alto Adige's defining bread-dumpling soup — stale rye bread soaked in milk, bound with eggs and speck, rolled into large balls and simmered in golden beef broth. The canederlo (from German Knödel) is a direct reflection of the region's Austrian culinary heritage. The combination of speck's smoky fat, rye bread's earthiness, and clear savoury broth is the essential flavour template of the region.