Canederli, or Knödel, are the signature dish of Tyrolean-influenced Dolomitic cooking: large dumplings made from stale bread soaked in milk, enriched with speck, cheese or spinach.
They are traditionally served in a clear meat broth or dry, dressed with melted butter and freshly grated cheese. A staple on the menus of mountain huts and alpine dairies throughout the Dolomites.