Canederli are bread dumplings from northeastern Italy (Trentino-Alto Adige, Friuli, Veneto), where they’re served as a first course or main dish. Variations are common around Europe, usually served with meat dishes. The word derives from the German Knödel (dumplings). They’re considered part of the Italian “cucina povera” (cuisine of the poor), as they’re made of simple, inexpensive ingredients - stale bread soaked in milk with eggs and flour. Today, they’re often enriched with cheese and Speck (German word for smoked ham also from the north-east). Once they’re prepared and boiled, they’re either served with melted butter and cheese, or in broth.