Top 6 Trentino Side Dishes

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper. Käseknödeln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.Expand

Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, preferably parmesan. After they have been boiled, the dumplings are traditionally drizzled with melted butter and sprinkled with grated cheese.Expand

Pilzeknödel or canederli ai funghi is a traditional dumpling enriched with mushrooms. The dumplings originate from Tyrol and South Tyrol and they're typically served as a side dish that displays an inventive way of using leftover stale bread. The bread is usually mixed with mushrooms (porcini or chanterelle), eggs, butter, milk, onions, parsley, salt, and pepper in order to make the dumplings. Pilzeknödel are boiled in water or fried in butter on both sides until golden brown. They're typically served in a broth or with a variety of stews. Mushroom dumplings can also be enjoyed as they are, sprinkled with grated Parmigiano-Reggiano.Expand

Canederli al grano saraceno are traditional dumplings originating from South Tyrol. The dumplings are typically served as a side dish that displays an inventive way of using leftover stale bread. For this version of canederli (or knödel), the bread is usually mixed with buckwheat flour, wheat flour, onions, milk, eggs, parsley, speck, chives, salt, and black pepper. The speck is chopped and fried with onions, then mixed with diced bread. The eggs are whisked with milk, seasoned with salt and pepper, and both types of flour are then added to the mixture. Bread and speck are mixed with the rest of the ingredients and the dumplings are cooked in boiling salted water. Canederli al grano saraceno can be served in broth or doused in melted butter and sprinkled with grated cheese.Expand

Although this dish is usually associated with German cuisine, it is also skillfully prepared in Italy's region of Trentino-Alto Adige. Since 1999, it has been protected as Prodotto Agroalimentare Tradizionale, which is an official approval for traditional Italian regional food products. The origin of the word refers to sauerkraut in German, literally meaning sour cabbage. This simple dish consists only of finely chopped cabbage left to naturally ferment in brine. Pepper and other flavorings can also be added to crauti, and the result is one of the healthiest fermented foods around, extremely rich in probiotics, vitamins, and minerals. To fully enjoy its health benefits, crauti is best eaten raw, but it can also be cooked, as in the typical local recipe for crauti alla Tirolese, a hearty dish consisting of crauti, smoked pancetta, onions, and spices, served with sausages, meats and canederli - local version of bread dumplings filled with speck or cheese, then cooked in meat broth.Expand

Canederli ai quattro formaggi or vier käse knödel are traditional dumplings enriched with four types of cheese. The dumplings originate from Trentino-Alto Adige, but they're also popular in the neighboring Austrian Tyrol. Canederli ai quattro formaggi are typically served as a side dish that displays an inventive way of using leftover stale bread. The bread is usually mixed with eggs, butter, milk, onions, parsley, salt, and four cheeses – Trentingrana, Puzzone di Moena, Casolet, and Fontal. The dumplings are boiled in water and served with melted butter or as an accompaniment to stews. It's recommended to pair these dumplings with a glass of red wine.Expand