First dishes

Pasta is always pasta! Our secret? The Vismara ingredients! How can you resist?

I canederli trentini

  • media
  • 60 minuti
  • 4 porzioni


1 thick slice of Vismara Cooked Ham
1 thick slice of Vismara Parma Ham
4 slices of bread
½ glass of milk
50 g of Parmigiano Reggiano DOP
1 sprig of chives
100 g of pumpkin
salt and pepper

For the broth:
1 leg of capon
1 leek
1 stick of celery
1 clove


  • Start with the capon broth by placing the leg in a saucepan with the leek, the celery cut into pieces and the clove;
  • add 2 litres of water and bring to a boil.
  • Cook for an hour over a moderate flame, reducing the amount of water by about a third.
  • Remove the crust from the slices of bread and crumble the slices into a bowl.
  • Add the grated Parmigiano Reggiano, the two hams cut into chunks, the chives, a sprinkling of nutmeg, salt and pepper.
  • Mix everything and, if necessary, soften the mixture with the milk.
  • Model the mixture by hand forming balls.
  • Dip the balls into the broth and add the diced pumpkin.
  • Cook for 10 minutes and voila … the Canederli are ready to be served.

Useful tip: to make sure that the canerderli are of the right consistency, first dip only one into the broth: if it breaks, add a little flour to the dough.