canederlo

Italian

Alternative forms

• canedolo (rare)

Etymology

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

Pronunciation

• IPA^(key): /kaˈne.der.lo/, /kaˈnɛ.der.lo/
• Rhymes: -ederlo, -ɛderlo
• Hyphenation: ca‧né‧der‧lo, ca‧nè‧der‧lo

Noun

canederlo m (plural canederli)

1. (usually in the plural) 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

See also

• rabaton

Further reading

• canederli on the Italian Wikipedia.Wikipedia ^it

Anagrams

• Calderone, Candelore, calderone, creandole