The Food and Wine of Alto Adige

After a fantastic trip to Northern Italy, GDP has some great recipes to share


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Speck Dumplings

Canederli, those bread dumplings commonly known as Knodel in Germany, are a ubiquitous treat throughout Trentino and the Alto Adige. Flavored with little bits of rich meat (liver, salami and speck are all common), the finished dumpling is served in broth, by itself, or, if you are particularly lucky, with plenty of Krauti (sauerkraut).

I love canederli. I have some sort of sentimental attachment to this simple-as-can-be vestige of a peasant lifestyle that has since been elevated to an iconic dish. The best part? Canerderli loves wine. Seriously, just about any great wine works with this recipe, and the addition of beets, spinach, carrots, sun-dried tomatoes, or re-hydrated chilies (this recipe is super flexible and fun!) makes for a wine pairing monster.

This classic is another dish that works well with Schiava, but I love the idea of pairing the earthy flavors of some of the vegetable-enriched versions with Pinot Nero.

Get The Recipe Here

Photo courtesy of Lucy Schaeffer

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Comments

  • Snooth User: tlowme
    112853 147

    This is some wonderful comfort food!!! I'm wondering why the author refers to the Valtellina as being Austrian influenced. It is actually neighboring Switzerland. One of the best dishes to come out of the Valtellina is a dish whereby steaming hot rice is directly poured on top of a round of Reggiano and scraped until the melting cheese is incorporated into the rice, at which time speck and raisinated grapes are added to the mix. I'm not sure what it is called. I just call it sublime!!!! Especially with a bottle of Valtellina Superiore 2003 Prestigio!!

    Sep 28, 2012 at 2:21 PM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 204,619

    I don't believe I mentioned the Valtellina.

    Sep 28, 2012 at 4:33 PM


  • Snooth User: tlowme
    112853 147

    Sorry for the confusion. I was referring to the author of the 'Want to Learn More' page, Eric Guido. Specifically I was referring to the statement, "The foods of the Valtellina are more recognizable as Austrian". If I am misunderstanding his statement, I would love to learn more about that. Thanks!

    Sep 28, 2012 at 9:43 PM


  • Hi everybody!

    My name is Gianni Pasolini, I'm a professional sommelier and wine blogger in Trentino Alto Adige.

    Nice work about my region!

    If you are looking for a wine journalist that describe local wines, that send you weekly information and other things about wine-event, contact me!

    Pasolini75@gmail.com

    Ciao!

    Sep 29, 2012 at 3:46 AM


  • Leek Risotto - gotta try that recipe!

    Oct 04, 2012 at 3:09 PM


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