The mother's dumplings are large typical gnocchi, made with simple ingredients and can be cooked in a thousand different ways according to tastes and areas. Each mother has her own secret for the preparation of this dish, typical of this incredible country, the important thing is to find the right consistency, they must not be too hard or too soft, in any case they all agree that the meat broth is the more genuine and tasty way to cook and taste them.

The origins of the dumplings are thought to come from Bohemia, especially those made of bread, and that their fame is due to the Viennese cuisine. In fact, these tasty meatballs are a typical dish of the Alps, as evidenced by some archaeological excavations, because they are simple to prepare and can be incorporated with meat and fruit in easy-to-eat portions.

In the fresco of the "Mangiatrice di Canederli" dating back to the 12th century, located in the chapel of Castel Appiano, we can admire the oldest representation of this dish. In Italian cuisine they are widespread in the version made of bread, especially in the north-east of the country, typical of the Alpine areas influenced by the Austrian-Tyrolean tradition.

We can taste this traditional dish in the kitchens of South Tyrol, Trentino, Belluno, Friuli and Valtellina. The recipe for mother's dumplings handed down for decades provides that the meatballs are rather rustic, with pieces of meat and chives clearly visible, with a mixture that blends without losing sight and taste.

Dip the bread, preferably old, cut into cubes in milk. When it has softened, add the beaten eggs, small pieces of speck, chives and mix everything well, adding the flour if the mixture is too wet. Season with salt and pepper. Finally, form large gnocchi of 5-6 mm in diameter with your hands and immerse them in the boiling broth, leaving them to cook for about 20-25 minutes. Serve the mother's dumplings with the hot broth and a sprinkle of grated parmesan.

• Ingredients for mother's dumplings
  500 g bread
  0.5 l milk
  2 eggs
  150 g bacon
  100 g grated parmesan
  Beef broth
  Flour, salt and pepper

  Indications
  Execution: Easy
  Preparation: 30 minutes
  Cooking time: 25 minutes
  Doses for: 4 fibulae