MENU
Preparation
For the preparation of the traditional and original dumpings with Speck Alto Adige PGI mix together the diced bread and Speck Alto Adige, flour and the braised onions, and season with the salt and parsley (or chives). Add the eggs and some milk and bring the mixture together until all the ingredients have combined well. Let it rest for 10 minutes, then shape the dumplings and cook for 8-10 minutes in salted water. Serve the dumplings in the soup and garnish with some fresh chives.
Wine recommendation
We recommend a glass of fresh-fruity South Tyrolean "Kalterersee"- wine.
Ready to try something new?
See more Speck recipes ...
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!