#Canederli Bread

[moor-mother]

Canederli (Tyrolean Bread Dumplings)

[chusthestore]

Canederli Tyrolean Bread Dumplings

[loraxyaoi]

Canederli Tyrolean Bread Dumplings

[starryfishbonesoup]

Canederli Tyrolean Bread Dumplings

[nancyfmccarthy]

A Taste of Germany

For a complete change of pace, we took the train 2 1/2 hours north to Bolzano. Bolzano is a town in South Tyrol. Though Italian, it was like entering a Swiss or German village. Street signs are in both Italian and German. The language on the street is German. The food is definitely German, or maybe Austrian ( it’s a distinction beyond me. ). It’s “Tyrollean village” cute and the Dolomites provide an amazing backdrop.

German food is not my favorite but we dutifully tried the local specialties: canederli, which are dumplings made from bread and speck (Paul); schlutzkrapfen, which are mezzelune pasta, in this case filled with spinach and Graukase, a local grey cheese (me). Paul also tried the goulash and I tasted some ox with a lingonberry sauce. All of this was good but I won’t be moving to South Tyrol for the food.

But, I could move here for the scenery. We hiked two different trails during our two days here, and both were beautiful.

The town is surrounded by The Dolomites.

.

View from our first, shorter hike with less altitude but…

…nice views back to Bolzano.

Today, we got up high.

The trail climbed through vineyards.

There were also nice views of the town and the whole valley.

When we got back to town, we treated ourselves to sandwiches and another local specialty…

Apple Strudel. Fabulous.

We also stopped at the Archeological Museum to meet Otzi. Otzi is a mummified man, over 5000 years old which was found frozen in the ice in the mountains above Balzano. This handsome version is a scientific recreation of what he might have looked like back in the Copper Age.

[belle-princess]

Canederli (Tyrolean Bread Dumplings)

[sapper-in-the-wire-old]

I watched a video about a Florentine sandwich shop and was driven to madness so this morning I bolted upright and immediately started assembling A Sandwich.

Also made canederli tirolesi, which is bread dumplings made with day old bread, sautéed onions and herbs, boiled in a broth. I had leftover mushroom broth I combined with box chicken broth. It turned out super great.

[welcometoitalia]

Italians and Food - The North

The first thing to be understood is that northern Italy differs in an enormous way from southern Italy in terms of culinary distinction.

The North is filled with a great variety of dishes and outside influences. Visitors to Trieste will be offered Hungarian goulash as the local food, in Venice it will be Austrian pastries filled with Oriental spices, in Turin peasant-style dishes are served with sophisticated French sauces. If you want the best risotto, go to the Veneto and Piedmont; for pasta, Emilia; for rice and polenta, Lombardy. Sauerkraut and dumplings in alpine Trentino-Alto Adige, delicious vegetable-based cuisine in Liguria. 

A typical meal for North Italians will mostly be made up of regional foods. They might eat pasta from Bologna, salad from Cremona, pizza from Pavia, eggs from Vicenza, veal and milk from Lombardy, basil from Liguria, flour from the Po Valley, Parmesan from Parma, and sugar and peaches from Ferrara. It is said that the further South you go, the better the gelato gets, but it is also true that the further north you are, the better the café. Turin, Trieste, Venice, Milan, and Padua have grand historic cafés of great warmth and elegance. 

When the mists close in on Venice, comfort food suitable for sustaining people is required - thick soup or creamy risotto is popular. But the cuisine here can be very sophisticated, too, serving dishes such as risotto with shrimps, or carpaccio (wafer-thin raw beef with olive oil, rocket & parmesan). For seafood, soft shell crabs from Murano, plump red mullet, and pasta with lobster. As well as being a rice-growing region, the Veneto is Italy's main area for poultry, from chicken and goose to guinea fowl and duck. Offal, spicy black pudding, horsemeat, and capretto (kid) are also local delicacies, matched by whole-wheat spaghetti (bigoli), subtle cheeses, and honey.

Austrian influence prevails in Trentino/Alto Adige. Typical dishes include smoked meats such as Speck, sauerkraut, roast venison with polenta, red cabbage and goulash, and other filling stews. Dumplings are preferred to pasta, known as Canederli in Italian and Knoedel in German. A famous dish is Strangolapreti – gnocchi made of potato, bread, or spinach, coated with butter and cheese. Desserts are Austrian-inspired pastries like Apfelstrudel, a pie stuffed with apples, nuts, and raisins, or Sachertorte (a special chocolate cake). 

Gorgonzola, the blue-veined cheese, originated in the foothills of the Alps near Milan. It's ideally served runny or as a sauce for pasta, polenta, or risotto. 

Liguria is ideal for growing tomatoes, artichokes, peaches, apricots, and lemons. There is little meat and dairy production here, but a large array of fruit and vegetables are grown. Famous Pesto Sauce is from Liguria, made from basil, olives, and pine nuts or walnuts, ground with garlic and Parmesan. According to purists, it should only be made when basil is in flower. Liguria also produces the only olive oil to rival the finest Tuscan varieties. 

Valpolicella, Soave, Barolo, and Barberesco are some of Italy's best wines, all from the North. The Veneto, covering the area from Venice to Lake Garda, is a significant wine producing region and plays host to VinItaly in Verona, Italy's largest wine fair. Prosecco, Bardolino, Valpolicella, and Soave are all from this region, as well as the famous firewater known as Grappa. Franciacorta is from Lombardy. Pinot Grigot and Riesling Italicoare from the Collio district of Friuli, Lambrusco from Emilia Romagna.

[skippyv20]

Thank you😁❤️❤️❤️❤️❤️

                KNEDLÍKY

Knedlíky (singular: knedlík) are simple boiled dumplings from the Czech Republic, a small country located in Central Europe surrounded by Poland, Slovakia, Austria, and Germany. The bread Czech dumplings are made with flour, yeast, egg, salt, and milk and are boiled and then sliced. Knedlíky are a staple food of Czechian cuisine and are served on the side of many traditional dishes.

Flour-based dumplings were first recorded in the Middle Ages and were often filled with meat and vegetables and fried in animal fat. 

Bread dumplings variations are popular in cuisines through Europe and variations are also often called knedlo, knedlíky, knödel, knédli, knedľa, kniddel, knedle, cnigle, and canederli depending on their country or culture of origin. These variations on knedlíky can be found in Germany, Austria, Poland, Slovakia, Hungary, and Italy, and each culture has created their own take on the boiled or baked bread dumpling.

Ingredients

4 cups quick-mixing or instant flour

1 cup milk ,warm

1 egg

1 teaspoon yeast

1 teaspoon sugar

1 teaspoon salt

Instructions

Combine the sugar, the yeast, and the milk. Whisk and set aside for about 10 minutes or until it is foamy.

In the bowl of a stand mixer, combine the flour, the egg, the salt. Add the yeast mixture and knead until the dough detaches from the edges of the bowl.

Cover the bowl with a cloth and let it rise for 2 hours, in a warm area away from drafts.

Dust the work surface with flour and form the dough into 3 loaves.

In a large pot, bring salted water to a boil. Carefully place the dumplings in the pot.

Reduce the heat to low and cook covered for 20 minutes, turning the dumplings half way through the cooking. You need to maintain a rolling boil throughout the cooking.

Take the dumplings out of the pot. Poke the dumplings in a few places with a fork to let the steam out.

Slice the dumplings delicately with a sewing thread, a dental floss, or a serrated knife. Slices should be about ¾ inch thick.

[cianethedevil]

Yesterday evening I invited my friends for dinner. As a starter, I prepared rolls of puff pastry and pork belly and various cured meals and cheeses with focaccia. I was too busy cooking, so I forgot to take pics. Then, I prepared canederli, sort of giant bread gnocchi with speck and a melting cheese core, boiled in broth and then served with fused butter and nutmeg, typical of our northern regions. Finally, I prepared the drunk cake, made of chocolate and red wine, cooked in the oven and then left “getting drunk” into a chocolate and red wine sauce. We had much fun, and I’m really happy of how the evening went.

[climbitaly]

Canederli from Trentino-Alto Adige (South Tyrol). Formerly Austrian and alpine, Trentino’s cuisine reflects its geography. The classic Canederli di fegato is the Italianized name for the German “Knödel.” The dish comes with 3 or 4 dumplings in either chicken broth or butter sauce with bread and vegetables of the season, and often sprinkled with grated cheese. Finish your meal with a slice of Strudel - an Austrian apple pie - further proof that Italian cuisine is based on the region and cannot be generically defined.

#italiaoutdoors #italyfoodandwine #Italy

[fedechemangia-blog]

CANEDERLI PUMPKINS&GORGONZOLA

Ingredients for 4 people:

- 200g  stale bread;

- 200g  stale bread;

- 200ml milk;

- 2 eggs;

- 40g white flour;

- 180g pumpkin;

- 100g gorgonzola;

- rosemary spring;

- 1 TS fennel seeds;

- 1 little onion;

- 2L vegetable broth;

- 2 TS olive oil;

- 2 TS parsley;

- Salt;

- Pepper.

Process

I love Canederli (Knödel), I was used to eat them since my young age.

It’s a typical poor dish from Südtirol/Austria, made using the stale bread, nobody wants to eat no more.

You start by cutting the bread in little cubs. After that whisk eggs and milk and add the compound in the bread’s bowl. Let the whole thing rest for couple hours.

Meanwhile get a skillet, brown the onion with the oil  and put in the diced pumpkin. Add rosemary and fennel seeds. Adjust with salt and pepper and let the pumpkin get tender, circa 10-15’ and them let chill.

After 2 hours put the pumpkin into the bread as well with parsley and flour and blend them gently with the hands or a ladle. Let it rest other 30’.

Finally, get 9-10 balls and let them cook for 10-15’ in the broth.

Serve hot, with a bit of parmesan on top if you like it!

[izumi89]

Canederli vegetariani😁 #canederli #vegetariano #vegetarian #tirol #foodstagram #foodphotography #food #italianfood #regional #taste #good #instafood #instagood #instagnamb #bread #pane #cucinapovera #healthyfood #picoftheday #bestoftheday #nord #cucinare #cucina #cooking #cucinaregionale

[liv-love-eat]

Trentino Alto Adige

Day eight is Trentino Alto Adige! Trentino Alto Adige is two regions in one: Trento & Bolzano. Trentino Alto Adige is a region in northern Italy bordering Switzerland and Austria. It's known for medieval castles such as Schloss Tirol, Castel Roncolo, and Castel d'Appiano. The region encompasses part of the Dolomites, a section of the Italian Alps known for sawtooth limestone peaks. Trento, the region's capital, has Renaissance palaces with frescoed facades and Buonconsiglio Castle, home to art collections. Trentino had a more “Italian” taste while in Alto Adige the combination of sugar and salt and the use of spices make it quite different. In Trentino Alto Adige they speak three languages Italian, German and Ladin.The differences between Trentino and Alto Adige is that Trentino is mostly Italian speaking while Alto Adige is almost all German-speaking because they used to be part of the Austro-Hungarian Empire. The population is almost equally split between the two provinces. The cuisine is again mostly Italian in Trentino and almost fully influenced by Germany in Alto Adige. Trentino Alto Adige has many influences from cultures specifically because of the Brenner Pass. The Brenner Pass was built in 1772 and is a mountain pass that goes through the Alps. It creates the border between Italy and Austria,  it is one of the principle passes of the Alpine range and has the lowest altitude and an important area for dairy cattle pastures. With the Brenner Pass, the transportation of goods such as spices like cumin, anise, cinnamon and cloves, plenty of cow milk cheese and a small amount of olive oil. The cuisine of Trentino Alto Adige is influenced a lot by German and Italian cuisines. Most dishes here are hearty and heavy and are mostly peasant foods. A couple of staple foods in this region include polenta which may be made with buckwheat or potatoes in addition to cornmeal that is served with wild game, mushrooms, cheese, and butter. Some famous pasta includes ravioli, tagliatelle and strangolapreti spinach and cheese flavored potato and flour gnocchi which translates to “priest stranglers”. A bread dumpling called Canederli is from Germany as well as leberknoedelsuppe which is a dumpling made with bread, calves liver and herbs. Some Distinct dishes that can be found in Trentino Alto Adige include Canederli which is a large bread dumplings that are made with speck or cheese and boiled in broth, Polenta e spezzatino which is a spicy version of Goulash, Tortel di Patate which is grated potatoes mixed with flour and fried or baked, Monograno Felicetti which is a springtime pasta, Smacafam which is a savory pie made with buckwheat flour and bacon or sausage, Schuettelbrot which is a flatbread flavored with fennel, caraway and fenugreek, Leberknoedelsuppe which is a liver dumpling soup that originates from Austria, Carne salada which is a cured beef that is sliced thin with salad, milzschnittensuppe which is meat broth with spleen, egg and marjoram-filled sandwiches and zuppa di trippa which is tripe and vegetable soup. Smacafam was one of my favorite things I made today in class because it was a whole meal by itself. It is a savory pie that is eaten before lent; it is made with buckwheat flour and sausage or bacon but we also made it with cabbage to make it even heartier. Some IGP and DOP products located in Trentino Alto Adige include Mela Alto Adige IGP, Mortadella Bologna IGP , Speck dell’Alto Adige IGP, Asiago DOP, Provolone DOP and Spressa Giudicarie DOP. The wine varieties that are predominantly found are local varieties such as Lagrein and Schiava, but since the 21st century, wines such as Pinot Grigio, Chardonnay, Pinot Noir, Pinot Bianco and Sauvignon Blanc. There are also German varieties such as Muller-Thurgau and Sylvaner. The climate in Trentino Alto Adige is like Burgundy in France because the valley floors heat up quickly in the summers which warm the vines and gives the wines a rich and ripe flavor in an overall cool region. Some wines found in this region include Cavit Bottega Vinai Pinot Grigio, Ca’ Montini Terre di Valfredda Pinot Grigio and Tesoro Della Regina Pinot Grigio. Overall the cuisine of Trentino Alto Adige was not my favorite. I did like the smacafam and the spaetzle the most out of all the dishes. A lot of the dishes were very rustic and bland in flavor. They were for sure hearty and warm which was perfect for another rainy day that we had in Ugento.

[dream-eat-blog]

The canederli are a common dish in the Austrian and German cuisine. It is large meatballs with a dough made of stale bread, eggs and milk. To the basic dough you can add bacon, cheese and parsley. In some variations they use the corn polenta. This type of meatballs has poor origins, when people used the few things available in the house. The canederli are boiled in water and seasoned with butter. They are often accompanied with vegetables such as cabbage, chicory and sauerkraut. You can also taste the sweet canederli as dessert.🍲

[julianworker]

Why dumplings are rarely off the menu in Trentino-Alto Adige, north Italy The South Tyrolean people of the Dolomites love canederli – bread dumplings, delicious when filled with tangy cheese and smoky speck