Canederli allo Speck (Speck Dumplings)

Cut the Pane raffermo into small cubes, approximately 1 cm. Place the bread cubes in a large bowl.

Warm the Latte intero slightly, then pour it over the Pane raffermo cubes. Let it soak for 15-20 minutes, gently turning occasionally, until the bread is thoroughly softened.

In a small pan, melt 30g of Burro non salato with a drizzle of Olio extra vergine di oliva over medium heat. Add the finely chopped Cipolla and sauté until translucent and soft, about 5 minutes. Add the finely diced Speck and cook for another 3-4 minutes until lightly crispy. Remove from heat and let cool slightly.