“Canederli” are the most traditional dish of the Trentino peaks. They’re big bread dumplings, that you eat in brothor topped off with melted butter, sage and a generous sprinkling of alpine cheese. The ones with speck are a true sensory experience. And to top it all off, these dumplings also have Trentino’s extraordinary Lucanica sausage, rich in taste and pleasantly spicy.

Making them at home is anything but simple, but luckily Corrà Brothers offer us all the goodness of Trentino comfortably at home, without the slightest effort. Each dumpling is handmade in the Non Valley, in the utmost respect of the original recipes and traditional tastes. Regarding the doses, it really depends on the appetite and the dish they come with. If you choose them as first course, consider two apiece, if you’re thinking of a single dish with sauerkraut, cheeses and meat one will suffice (maybe…).

The Corrà Brothers’ company was founded in 1850 in the Non Valley and it’s the oldest production of cured meats in Trentino. It’s a passion passed down from father to son – we’re at the fifth generation! – and the recipes are unchanged as well. From cold cuts to cheeses, from flours to jams, from traditional dishes of the territory to grappa, here everything speaks of tradition and authenticity.