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{{short description|Cylindrical pasta baked with a filling and covered by a sauce}}
{{Short description|Cylindrical pasta baked with a filling and covered by a sauce}}
{{about|the Italian pasta|the kidney bean|Cannellini|the pastry dessert|Cannoli}}
{{About|the Italian pasta|the kidney bean|Cannellini|the pastry dessert|Cannoli}}
{{Infobox prepared food
{{Infobox food
| name = Cannelloni
| name = Cannelloni
| image = Cannelloni2.png
| image = Cannelloni2.png
| image_size = 250px
| image_size =
| caption = Uncooked cannelloni
| caption = Uncooked extruded cannelloni
| alternate_name = ''cannaciotti'', ''manfriguli''/''manfrigoli'' ([[Valtellina]]), ''canneroni''/''cannaroni'' ([[Naples]]), ''cannoli'', ''crusetti'' ([[Sicily]]),<ref name="caz">{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=50|oclc=762599005}}</ref> ''canelons'' ([[Catalonia]])<ref name=":0"/>
| alternate_name = ''Cannaciotti'', ''manfriguli''/''manfrigoli'' ([[Valtellina]]), ''canneroni''/''cannaroni'' ([[Naples]]), ''cannoli'', ''crusetti'' ([[Sicily]]),<ref name="caz">{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=50|oclc=762599005}}</ref> ''canelons'' ([[Catalonia]])<ref name=":0"/>
| country = [[Italian cuisine|Italy]]
| country = [[Italian cuisine|Italy]]
| region =
| region =
| creator =
| creator =
| course = main (''primo piatto'')
| course =
| type = lasagna
| type = [[Pasta]]
| served = baked warm to hot
| served = Baked warm to hot
| main_ingredient = wheat flour (durum), water
| main_ingredient = Wheat flour (durum), water
| variations = [[manicotti]]
| variations = [[Manicotti]]
| calories =
| other =
}}
}}
[[File:Pasta 2006 7.jpg|thumb|Cannelloni compared to other pasta]]

[[File:Baked cannelloni, Rauenthal.jpg|thumb|Baked cannelloni]]
⚫
'''Cannelloni''' ({{IPA-it|kannelˈloːni|pron}}; Italian for "large reeds") are a cylindrical type of [[lasagna]] generally served [[Baking|baked]] with a [[filling (cooking)|filling]] and covered by a [[sauce]] in [[Italian cuisine]].<ref name="caz"/> Popular stuffings include [[spinach]] and [[ricotta]] or [[minced beef]]. The shells are then typically covered with [[tomato sauce]].
[[File:Pasta 2006 1.jpg|thumb|left|Thin varieties of Italian [[pasta]]]]
[[File:Cannelloni ready to eat (504724484).jpg|thumb|Cannelloni]]
⚫
'''Cannelloni''' ({{IPA|it|kannelˈloːni|lang}}; [[Italian language|Italian]] for 'large reeds') are a cylindrical type of egg-based [[Filled pasta|stuffed pasta]] generally served [[Baking|baked]] with a [[Stuffing|filling]] and covered by a [[sauce]] in [[Italian cuisine]].<ref name="caz"/> Popular stuffings include [[spinach]] and [[ricotta]] or [[Ground beef|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]].<ref name=":0">{{Cite web |url=http://lameva.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/canelons |title=Canelons {{!}} Cultura Popular |publisher=lameva.barcelona.cat |language=en|access-date=2018-01-16}}</ref>
Cannelloni are also a typical dish of the [[Catalan cuisine]], where they are called ''canelons'' and traditionally consumed on [[Saint Stephen's Day]].<ref name=":0">{{Cite web |url=http://lameva.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/canelons |title=Canelons {{!}} Cultura Popular |publisher=lameva.barcelona.cat |language=en|access-date=2018-01-16}}</ref>


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.<ref name="caz" /> [[Manicotti]] are the American version of cannelloni, though the term may often refer to the actual baked dish.<ref name=":1">{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=[Paris]|pages=168|oclc=762599005}}</ref> 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.<ref name=":1" />
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.<ref name="caz" /> [[Manicotti]] are the American version of cannelloni, though the term may often refer to the actual baked dish.<ref name=":1">{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=[Paris]|pages=168|oclc=762599005}}</ref> The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-[[Wiktionary:extrude#Verb|extruded]] cylinders filled from one end.<ref name=":1" />


==See also==
==See also==
{{Commons category-inline}}
⚫
* [[List of stuffed dishes]]
{{Portal|Italy|Food}}
⚫
* [[List of pasta]]
* [[Barquillo]]


==References==
==References==

Latest revision as of 00:53, 11 November 2024

This article is about the Italian pasta. For the kidney bean, see Cannellini. For the pastry dessert, see Cannoli.
Cannelloni
Uncooked extruded cannelloni
Alternative namesCannaciotti, manfriguli/manfrigoli (Valtellina), canneroni/cannaroni (Naples), cannoli, crusetti (Sicily),[1] canelons (Catalonia)[2]
TypePasta
Place of originItaly
Serving temperatureBaked warm to hot
Main ingredientsWheat flour (durum), water
VariationsManicotti
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

[edit]

Media related to Cannelloni at Wikimedia Commons

References

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