Canederli, which can be roughly translated as "dumplings," are perhaps the most typical dish of the Trentino tradition. It is a humble dish, satisfying to the belly and palate.

Coming from the peasant tradition, canederli originated as a "leftover" recipe: they were made using leftovers from the pantry, what one had in the kitchen at the time.

They are a panacea for mind and spirit, especially on cold days, in broth, with melted butter or layered with a cheese fondue and accompanied by a good red wine. 

If you are a frequent visitor to Trentino, it is impossible for you not to know them, and if you have been to a typical mountain hut, restaurant or inn during your stay in Trentino you will almost certainly have tasted them at least once.

In any case, whether you know them or not, trying to recreate this staple of Trentino gastronomy comfortably in your kitchen will not be difficult.