italy is northern los town lines at the foot of the alps and so on to roll the perfect place to enjoy civita the family run hotel is in the heart of stone this is where head chef i'm talking vs our previous traditional italian and regional dishes like three stick on a daily to really see or to rotate in three of. the. dumplings used to be the farmer's main meal today they are a speciality. 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 and. the two really and trio is ravioli and two kinds of dumplings. one is a cheese downplay to make it anton these are needs day old bread milk cheese eggs chimes and green onions first he saw it taste the green onions and butter. gave them some milk. the milk is only warmed slightly and then poured over the chunks of day old bread. at the cheese giant eggs. and then season to taste and lastly some plower to bind the dough together. mix well. it's tough