Canederli, known for being one of the most traditional recipes of Trentino-Alto Adige, are prepared in different variations based on the area of origin. This recipe comes from Moena, at Agritur El Mas, a restaurant awarded the green Michelin star. Considering that Moena is famous for Puzzone cheese, we could not overlook this element in the preparation of this authentic regional dish. The recipe is from the talented chef Stefano Croce of the Agritur, who advised us to steam the dumplings if you are not particularly expert, as this technique reduces the risk of falling apart. Although this cooking method may deviate from tradition, it can represent a valid aid in obtaining a perfect result.