These hearty bread dumplings from Italy’s Alpine north are a winter staple.

As a Tasty contributor, I write test-driven stories about grocery store staples, viral recipes, and cozy comfort foods, focusing on what’s actually worth making at home.

I love the balance of thrift, comfort, and cultural identity and can see why canederli are exactly the kind of thing you want waiting for you at the end of a cold day.

- 4 ounces stale white bread, crusts removed and torn into small pieces (about four good-sized pieces)

- ¼ cup pancetta (or speck, prosciutto, or salami), finely minced

- 3 tablespoons chopped parsley (or finely chopped chard or spinach)

- 3 tablespoons finely grated Parmigiano-Reggiano

You should be able to press a small portion in your palm and have it keep its shape without sticking everywhere. You want it to feel somewhat similar to a meatball.