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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 (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]

References

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

Pasta

Types

Long pastas	Bigoli Bucatini Busiate Capellini Fettuccine Fileja Lasagnette Lasagnotte Linguettine Linguine Mafaldine Pappardelle Pici Spaghetti Stringozzi Stroncatura Tagliatelle Taglierini Tagliolini Trenette Tripoline Troccoli Vermicelli
Short pastas	Calamarata Campanelle Casarecce Cascatelli Cavatappi Cavatelli Cencioni Conchiglie Corzetti Farfalle Fiori Foglie d'ulivo Fusi Garganelli Gemelli Lanterne Lorighittas Macaroni Malloreddus Orecchiette Paccheri Passatelli Penne Pillus Pizzoccheri Radiatori Rigatoni Rotelle Sagnarelli Scialatelli Sedani Su Filindeu Testaroli Tortiglioni Trofie Ziti
Pastina	Acini di pepe Alphabet pasta Anelli Ditalini Fregula Orzo Stelline
Stuffed pastas	Agnolini Agnolotti Pavese Piedmontese Cappelletti Casoncelli Casunziei Cjarsons Culurgiones Fagottini Mezzelune Ravioli Sacchettoni Sorrentinos Tortellini Tortelli Tortelloni
Other or variable	Cannelloni Fusilli Lasagna Occhi di lupo Strozzapreti Vincisgrassi

Cooking

Producers

Italian	Agnesi Bertagni Barilla Buitoni De Cecco La Molisana Poiatti Rana Rigo Voiello
American	National Pasta Association A. Zerega's Sons, Inc. C.F. Mueller Company New World Pasta American Italian Pasta Company V. La Rosa and Sons Macaroni Company

Equipment manufacturers

See also

References