Uncooked extruded cannelloni
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| Alternative names | Cannaciotti, manfriguli/manfrigoli (Valtellina), canneroni/cannaroni (Naples), cannoli, crusetti (Sicily),[1] canelons (Catalonia)[2] |
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| Type | Pasta |
| Place of origin | Italy |
| Serving temperature | Baked warm to hot |
| Main ingredients | Wheat flour (durum), water |
| Variations | Manicotti |
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 sauceinItalian cuisine.[1] Popular stuffings include spinach and ricottaorminced 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]
Media related to Cannelloni at Wikimedia Commons
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