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 new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.