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Trento-Style Dumplings With Pregis Salted Beef With Chardonnay Athesim Flumen (Book “Cucina & Magia”)

Trento-Style dumplings with Pregis salted beef with Chardonnay Athesim Flumen (Book “Cucina & Magia”)

Trento-Style dumplings with Chardonnay Athesim Flumen

Recipe from the book “Cucina & Magia” – Trento-Style dumplings with Pregis salted beef De.Co. Riva Del Garda, on a bed of fontal di Cavalese cheese fondue and Ulidea chopped olives by Agraria Riva Del Garda – First course

with Chardonnay Athesim Flumen Trentino Doc from the Cantina Aldeno



  • 400 g Pantrentino bread (Trento Province Bakers’ Association)
  • 1 Val di Gresta onion
  • 150 g salted beef De.Co. (Pregis from Riva del Garda)
  • 50 g chopped parsley
  • 50 g white Storo flour (type 1)
  • 4 whole eggs
  • 200 ml Trento milk

For the fondue:

  • 200 g Fontal di Cavalese cheese
  • 100 ml milk
  • 1 egg yolk Ulidea chopped olives (Agraria Riva del Garda)


Cut the Pantrentino bread into small cubes; in the meantime, brown the finely chopped salted beef with the chopped onion and add to the bread. Keep mixing and add the chopped parsley, the warm milk, the whole eggs, the white flour and, after briefly leaving to rest, shape the mixture into small dumplings. Melt the Fontal di Cavalese cheese together with the milk in a bain-marie and then blend the mixture together with the egg yolk. Boil the dumplings in salted water for at least 12-15 minutes.



Once cooked, serve the dumplings on top of the creamy fondue on a flat plate. Garnish with some melted butter and chopped olives.


Preparation time: 45 minutes
Cooking time: 15 minutes


Proposed by:

Book “Cucina & Magia” – Cristian Bertol and Antonio Casanova

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