Place bread in mixing bowl and douse with milk, mixing well, and let stand 5 minutes. Meanwhile, place pancetta into a 12 to 14-inch saute pan and place over medium heat. Cook until fat is melting, about 5 minutes, and add bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute. Remove and allow to cool, about 5 minutes. Add eggs and mix well. Form into 15 to 20 quarter-sized balls. Bring 6 quarts water to boil and add 2 tablespoons salt. Place balls in water and cook 6 to 7 minutes, until tender. Meanwhile, place butter and speck in a 12 to 14-inch saute pan and melt over medium heat. Drain canederli well and toss into pan. Add grated cheese and toss to coat. Serve immediately.
Recipe courtesy of �Mario Batali