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BaitoneAlpino cooks: Canederli trentini

If there's one dish that epitomizes Trentino cuisine, it's undoubtedly the canederlo. Their origins date back to ancient times, when farmers, to make the most of their humble and readily available ingredients, began making these bread balls with simple ingredients like stale bread, speck, and cheese. In this way, they created a hearty, nutritious, and, above all, economical dish that could easily be prepared with leftovers.