Cannelloni
In Italian
I cannelloni ripieni di carne rappresentano un primo piatto sicuramente molto ricco e calorico, conosciuto ed
apprezzato dai buongustai di tutto il mondo.
Questo piatto, tipico di regioni dalla tradizione gastronomica molto varia, come la Toscana e l’Umbria, può essere
condito e farcito con una moltitudine di ripieni a seconda della zona.
Tra i più classici ripieni ci sono sicuramente quelli di carne e ricotta e spinaci, ma deliziosi sono anche i ripieni
più innovativi come quelli vegetariani o quelli light adatti per le diete.
In English
Cannelloni is a kind of pasta that is also commonly known as manicotti. Cannelloni are shaped much like tubes. They are
basically large broad noodles that have been closed on one side to create pasta tubes that are about one inch (2.54 cm)
in diameter. Cannelloni are also approximately between three and four inches (between 7.62 and 10.16 centimeters) in length.
In Italian cooking, cannelloni are used as a sort of shell, and are filled with various meats, vegetables, cheeses, and sauces.
After being boiled for an appropriate amount of time to sufficiently soften the cannelloni, they are stuffed with such savory
fillings as ricotta cheese, ground beef, ground turkey, spinach, basil, and an assortment of other Italian ingredients.
In addition to being filled with a delicious stuffings, cannelloni are also often topped with either a red, tomato-based sauce
or a white, cream-based sauce.
In the Italian language, the word cannelloni translates to “big pipes.” This is fitting as the pasta do, in fact, look much
like pasta pipes. The translation can also be taken to mean “big reeds,” which is also fitting. Manicotti, on the other hand,
is the diminutive form of the Italian word for “sleeves.” Although there are some fine distinctions between manicotti and
cannelloni, the differences between the two pastas are very slight. In the English language the two terms are generally used
interchangeably. There are, however, discerning chefs and food buffs even in English-speaking nations who are keenly aware of
the differences.
On 2 July 1891, a baby named Nicola Federico was born in the city of Naples. Although no one knew it at the time, Nicola would
grow up to be an accomplished chef, and would invent the cannelloni. Nicole invented cannelloni in 1907, while working at the
restaurant La Favorita in Sorrento, Italy. The pasta was originally named strascinati, but then became popularly known as cannelloni.
It was during World War II, when many Naples residents fled to Sorrento, that cannelloni started to become popular.
Although cannelloni was developed in Sorrento, it has become a staple in Italian kitchens worldwide. There are hundreds of
Italian recipes that call for cannelloni. There are vegetarian recipes, as well as recipes that call for numerous types of meat.
Some of them are created with very light ingredients, while others call for a good deal of olive oil, meats, and cheeses.
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