Canederlo made with caciotta-cheese from Tremosine, mint and zucchini

A recipe of the restaurant of Hotel San Giacomo in Brentonico

A traditional recipe to promote different local products like the renowned caciotta-cheese from Tremosine, ricotta-cheese and milk produced by Mortigola Mountain hut and mint from Monte Baldo.

Ingredients for 4 people

  • 4 pieces of stale bread
  • 300 g of caciotta
  • Mint
  • 2 glasses of milk
  • 3 eggs
  • 1 pound of ricotta-cheese
  • Salt
  • 1 zucchini


  1. In a mixing bowl add eggs, ricotta-cheese, grated caciotta, salt and minced mint, milk and add the grated stale bread until you get a soft mixture
  2. Leave to rest for half an hour
  3. With a spoon pick up a little amount of the mixture and form some medium-sized balls
  4. Cook in hot salted water until the canederli rise to the surface
  5. In the meantime, grated the zucchini and season it with salt, oil and lemon juice
  6. Drain the canederli and toss them in a pan with butter and sage, then put it on the grated zucchini.

Preparation time: 1 hour.

We recommend pairing with: Müller Thurgau “Pendici del Baldo” of Mori Colli Zugna winery

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