canederlo

(Anglès)

big round poached or boiled bread dumplings from South Tyrol, made without yeast, usually filled with eggs, cheese and pork. Known as Semmelknödel in German

Amb guionet com a

ca‧né‧der‧lo, ca‧nè‧der‧lo

Pronunciat com a (IPA)

/kaˈne.der.lo/

Etimologia (Anglès)

Borrowed from Bavarian [Term?] (South Tyrol, equivalent to German Knödel), from a diminutive of Middle High German knode, knote (“knot”).

Traduccions

Knödel

🥟

dumpling

🥟

albóndiga