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 ...
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.
Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.