Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

In a terrina softened the molllica of bread in the warm milk.
In a padellino, you cook in the oil the bacon, cut to dadini, until it will be trsparente (not crisp), you add the minced onion, do you her to fade to low fire and you pour the everything in the terrina of the bread by now soft. You unite the crumbled sausage, the egg, the nutmeg, the parsley and the necessary flour to get an I mix soft.
You bathe the hands and formed with I mix him prepared of the big balls as an egg (they will go out from there around a dozen). Dip as soon as her in the hot broth and cook her a quarter of now around.
You serve this soup with grated cheese and pepper.
The "canederli" they also use as I edge to stewed meats, in damp, etc. or as unique dish with sauerkrauts.