Stale white bread
Stale white bread gives Trentino’s canederli their structure, absorbing milk before the dumplings are formed.
- Recipe reference
- Canederli
- Bread preparation
- Cubed and soaked in milk
At the table
Visit Trentino recommends dry white bread for canederli, including loaves, rosette or ciabatta. Its guide lets the cubes absorb milk before eggs, cooked onion and speck are incorporated. Bread is the body of the dumpling, rather than a garnish added at the end.
Our suggestion: check the dough’s consistency using the recipe’s instructions. A heavily seasoned loaf changes the starting ingredient and should not be treated as the same bread.
