How to Prepare

1. Cook the onions and bacon Heat a large pot over low heat.

2. Add 2 tablespoons of Vito and Joe's extra virgin olive oil, 1 tablespoon of butter, and the Speck or bacon.

3. Add the finely chopped onions, 1/4 teaspoon of salt, and 1/2 teaspoon of fresh ground black pepper.

4. Cook until the onions are soft and caramelized.

5. Cut the stale or toasted Italian bread into small cubes. You may need to dry the bread in a low-temperature oven if it's not already stale.

6. Finely chop the flat parsley.

7. In a bowl, combine the bread cubes, chopped parsley, 1/2 cup of grated Parmesan Reggiano cheese, and an 1/8 teaspoon of nutmeg.

8. Pour a mixture of 2 whole eggs and 3/4 cup of whole milk over the bread mixture.

9. Gently mix the bread mixture with the cooked onions and bacon. Ensure the mixture is moist but not overly wet. You may need to adjust the consistency by adding more milk or bread.

10. Using an ice cream scoop or your hands, form the mixture into balls, making sure they are compact and hold their shape.

11. Heat the chicken stock in a large pot, but do not let it reach a rolling boil.

12. Gently place the dumplings into the simmering chicken stock and let them cook for about 5 minutes or until they become solid.

13. Carefully remove the dumplings from the stock using a slotted spoon.

14. Serve the dumplings with some of the chicken stock poured over them. Garnish with additional Parmesan Reggiano and fresh parsley.

15. Optional: Drizzle with Vito and Joe's extra virgin olive oil for extra flavor.

16. Enjoy your delicious and hearty Bread Dumplings, a Northern Italian classic! Don't forget to pair it with a nice glass of wine or sparkling water. Buon appetito!