Canèderlo al formaggio o Gnoches dà formài

Canèderlo al formaggio, also known as Gnoches dà formài, is a traditional dish from the Trento region in Italy. This dish consists of small dumplings made with bread crumbs, cheese, and eggs, which are then boiled and served in a flavorful broth. It is a popular dish in several towns and communes of Trento, including Trento, Rovereto, and Pergine Valsugana.

In Trento, you can find Canèderlo al formaggio at various local restaurants and trattorias. Some popular places to try this dish include Ristorante Antica Trattoria Due Mori and Ristorante Al Volt. In Rovereto, you can visit Ristorante Al Fortino or Ristorante Pizzeria La Rocchetta to savor this traditional delicacy. Pergine Valsugana is home to Ristorante Pizzeria Al Cervo, where you can also find this dish on their menu.

To make Canèderlo al formaggio, you will need ingredients such as stale bread, Parmigiano Reggiano cheese, eggs, garlic, parsley, and broth. The bread crumbs are mixed with the cheese, eggs, garlic, and parsley to form small dumplings, which are then boiled in the broth until cooked through. The dumplings are typically served in the flavorful broth, making it a comforting and delicious dish.

Canèderlo al formaggio has received the prestigious PAT (Traditional Agri-Foodstuffs) recognition, which highlights its traditional and cultural significance. The specifications for this recognition include using specific ingredients, following traditional preparation methods, and being produced in the designated geographical area. This recognition ensures the authenticity and quality of the dish.

– “Canèderlo al formaggio” –
– “Canèderli al formaggio” –