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Uncooked cannelloni
Alternative names Large reeds
Type Pasta
Course main / primo piatto
Place of origin Italy
Serving temperature Baked warm to hot
Main ingredients Wheat flour (durum), water
Variations Manicotti
Other information cannaciotti, manfriguli/manfrigoli (Valtellina), cannerone/cannarone (Naples),cannoli or crusetti (Sicily)[1]
  • Cookbook: Cannelloni
  •   Media: Cannelloni

Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of 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 pasta is then typically covered with tomato sauce and Béchamel to cover the top.

Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Boxing day.[2]

Early references to macheroni 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 difference may originate in the fact that cannelloni initially consisted of pasta sheets wrapped around the filling, as opposite to machine-extruded cylinders that needed filling from one end.[3]

See also


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