The dumplings – in many variations – are a typical dish of the Trentino
Dumplings can be enjoyed in plenty of variations. No matter if with cheese, ham or bacon – they are a delicious and typical meal in the Trentino area. The dumpling dough is made of bread cubes, milk and eggs. Round dumplings are formed (approx. 7-8 cm of diameter) and then boiled in hot water for several minutes before served.
Dumplings have a long tradition. It is assumed, that already in the 13th century the dish was known in the area due to a fresco in the chapel of Appiano Castle which shows a woman eating dumplings. The recipe is well-known in the entire Alpine region and there is a vast number of variants. Spinach dumplings, beetroot dumplings, speck dumplings, liver dumplings or sweet ones, like prune or apricot dumplings.
Below you can find a traditional dumpling recipe of the Val di Sole valley:
cut the hard white bread in little cubes (three Kaiser rolls), put them in a bowl and pour over warm milk. Leave it for a few minutes and add a mixture of 2 eggs, 3 tablespoons of flour, 100 g bacon, 300 g Lucanica (special sausage) and 200 ml milk. Mix all ingredients well and add salt and parsley to taste. The dough is ready now to form the dumplings, put them in hot water for approx. 10 minutes and serve them. Enjoy your meal!
