Canederli are a typical preparation of South Tyrol and Trentino, whose name derives from the German «knödel» . These are large pellets prepared with stale bread softened in milk , flour, eggs and other ingredients, such as bacon, speck, lard, liver etc. The latter are chopped or cut into very small pieces and mixed with the bread dough.

The dumplings are then boiled and can be served as a first course, in broth, or dry to accompany goulash or game. There are many variations and their diameter varies from 5 to 10 cm: in the first case 2 are needed each, in the second one is enough.