the family run hotel is in the heart of town this is where head chef antonen views are creature traditional italian and regional dishes like three stick on a daily two releases or two broken three of. the. dumplings used to be the farmer's main meal today they are a speciality like that. you need stale white bread for the dumplings stephanie barnhart the hotel housekeeper pick some up every day from the local baker. the photographer at the bakery it's cut into small chunks this is day old white bread the basis for our traditional dumplings. the two were only in trio with ravioli and two kinds of dumplings. one is a cheese don't like to make it anton these are needs day old bread milk cheese eggs chives and green onions first he saw it taste the green onions and butter. again and some milk. the milk is only warm slightly and then poured over the chunks of day old bread. bread so. just. add the cheese john eggs. and then season to taste and lastly some plower to bind the dough together. mix well. it's tough to say how to make the optimal dough because it depends how hard the brand is somethin