Canederli
Preparation time: about 1 h 05
Ingredients for 4 persons:

200 g white stale bread
150 g speck(bacon) cut in thin slices
150 g salami
100 g lard, cut in one single slice
150 g flour
3 small eggs
1, 6 litres of vegetal soup 3 dl milk
a bunch of herbs and parsley nutmeg salt and pepper
How to prepare:
Beat the eggs into a pot with milk and some smashed pepper. Add bread cut in cubes and let it rest for a few minutes, mixing up from time to time to soften the bread. Add 70 g. of speck which has been previously cut in pieces and smashed. Add also salami, the smashed herbs and parsley, a pinch of salt and a spread of nutmeg. Mix it all up and add some flour from time to time, until you obtain a mix not too wet. Make some small balls with the mix, as small as a nut, and plunge them into the boiling soup. Cook for 12 minutes. Meanwhile, cut the lard into small cubes and the remaining speck in thin slices, then fry both separately into a hot pan(the lard before, then the speck). Drain the canederli from the cooking soup and lie them on a large warm dish. Season with lard, speck and herbs. Serve hot.

Chocolate Mousse

Preparation time: about 1 h 05
ingredients for 6 persons:

400 g bitter chocolate
3 eggs,
1 spoon of rum
1 lt. cream.
To properly whip the cream we recommend to leave it in the fridge at least one hour into a glass container, in which it will be whipped.
How to prepare:
Steam the chocolate until it melts. Beat the eggs until they form a cream. Let it cool down naturally. Whip the cream. Mix the eggs, chocolate, rum and cream. Keep in the fridge until time of serving.

Apfelstrudel

preparation time: 2 hours including cooking
ingredients for 4 persons:

250 g white flour
100 g sugar
150 g butter
50 g raisins
50 g peanuts
800 g apples (the "renette" quality)
1 egg
3 spoons of crust bread
1 tea spoons of cinnamon
1 tea spoon of icing sugar
1 lemon
salt

How to prepare:
put some flour into a pot, with the egg, 25 g sugar, 50 g melt butter, a pinch of salt and a little bit of water. Mix all up by hands until you obtain a soft but not sticky mix. Lay the mix on a table, make a ball and cover it with a warm saucepan being careful to avoid contact between the two. Soften the raisins with warm water, drain it and dry. Peel off the apples and cut them into thin slices. Fry some bread into 25 g of melt butter. Lay the mix keeping 2 mm thickness, then cover it with the apples, raisins, peanuts and crust bread. Leave an edge of 2 cm all around. Spread with sugar, lemon peel and a bit of cinnamon. Roll on the cake and close the edges. Put the cake into a saucepan previously spread with butter, and cook in the oven
(160°) for about 1 hour. Let it rest in the oven (switched off) for another 15 minutes. Gently spread with sugar and serve warm.

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