Cannelloni

This article is about the Italian pasta. For the kidney bean, see Cannellini. For the pastry dessert, see Cannoli.

Cannelloni

Uncooked extruded cannelloni
Alternative names	Cannaciotti, manfriguli/manfrigoli (Valtellina), canneroni/cannaroni (Naples), cannoli, crusetti (Sicily),[1] canelons (Catalonia)[2]
Type	Pasta
Place of origin	Italy
Serving temperature	Baked warm to hot
Main ingredients	Wheat flour (durum), water
Variations	Manicotti
Media: Cannelloni

Cannelloni compared to other pasta

Baked cannelloni

Cannelloni

Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine.^[1] Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.

Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.^[2]

Early references to maccheroni ripieni (stuffed pasta) can be traced back to 1770, but the word cannelloni seems to have appeared at the turn of the 20th century.^[1] Manicotti are the American version of cannelloni, though the term may often refer to the actual baked dish.^[3] The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end.^[3]

See also

Media related to Cannelloni at Wikimedia Commons

• List of pasta
• Barquillo

References

1. Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 50. ISBN 9782501072441. OCLC 762599005.
2. "Canelons | Cultura Popular". lameva.barcelona.cat. Retrieved 2018-01-16.
3. Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. [Paris]: Marabout. p. 168. ISBN 9782501072441. OCLC 762599005.