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Overall Rating: 4 out of 5 4 out of 5
March 7, 2008
By mtriano

"Excellent taste, very similar to my grandmother's canederli from Val di Non who used American bacon and salami for the meats while in America. The speck gave a very nice flavor. However, I needed a lot more flour than the 2 Tbs the recipe calls for to keep them together. I probably used about a cup or so. I even tried to keep the water to barely a simmer but they still fell apart until much more flour was used."

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