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I love them both. It depends on my mood. The only difference between cannelloni and manicotti is fresh pasta rolled around filling and dry tube pasta stuffed. I prefer manicotti, because the pasta is firmer when it is baked.
It's been awhile since I've had either but if I remember correctly, Manicotto was made with ricotta filling and cannelloni was made how you just made it. Can't wait to make your recipe, thank you!
My grandmother came here from Italy as a child and grew up in Little Italy in NYC. Manicotti was always made with crepes and just had cheese. Canelloni was made with tube shaped pasta with meat and cheese.
Yes! My grandmother made manicotti from a thin crepe, stuffed only with seasoned ricotta; they were lighter than air. Cannelloni are made from tubes of pasta and are much heavier. My family never ate them.
i agree. Manicotti is a differnt dish than Canelloni. My Calabrese Nonna would always make the crepes in a pan using flour, water, and a pinch of baking powder, filling always a ricotta mixture. They never did Canelloni, always Lasagna with a meat sauce and cheese filling.
My family is from Naples. Came to Chicago in the 1890's. We've always called the rolled "crepe" type pasta filled with cheese Manicotti. Cannelloni is traditional pasta filled with meat.
I grew up in Chicago. My mother's family was from Piedmonte, my father's from Palermo (talk about opposites!). Manicotti was stuffed with ricotta, cannelloni was stuffed with meat. My maternal great-grandmother, who was born in Italy, was a very sophisticated cook. She always made pasta with meat stuffing for ravioli or manicotti from a stew of pork butt, chicken, spinach, broth and vegetables, which was then ground with bread (to soak up the broth). I'm so lucky that I was able to see her wield her mattarella in person and taste her wonderful history.
@@PastaGrammar I think I know where the name difference comes from. When my mom got married in 1960 she was given the Betty Crocker cookbook. It was very popular in the USA from the 1950s onward, and was the only introduction for most Americans to many foreign foods. In that book this dish is referred to as Manicotti.
@@PastaGrammarapparently not, unless you are insinuating the family of the poster, all of whom are Italy born, are wrong. My own mother in law, who is as stubbornly and know it all italian as they come, has always referred to both manicotti and cannelloni. If I have learned anything from the many, many italians I know, is that every one of them thinks everyone else is wrong and doesn't know how to cook. Fact is, every Nonna, every mother, every relative down the line for generations has always had their own way to make something and sometimes what to call something. And not one of them did it wrong. They did it their way. To say that everyone that does it different than you is wrong is really just insulting and narrow minded. You are just cooking how you were taught and how your Nonna did it. This applies not just to italians. I've watched Chinese, South Americans and Indians absolutely savage everyone else as being wrong just because the person beside them coo,s a dish differently. Maybe celebrate the difference rather than trashing them.
Being a librarian, I checked out the Oxford English Dictionary for the first known examples of the word "manicotti" being used in English. The first was in 1941, in a newspaper in Nebraska surprisingly. It sounds like an excerpt from a restaurant review: "Their manicotti served now. Crisp ‘pasta’ rolls filled with Mozzarella cheese." Since they used quotes around the word "pasta", maybe this particular dish wasn't exactly pasta. Maybe a crepe, as some people have said in their comments, or maybe some other kind of dough or shell. What I think is interesting is they said it was crispy, suggesting frying or maybe baking without sauce. The next instance was in 1947, in the New York Herald Tribune. "She does the specialties, the ravioli, the gnocchi, the lasagna, the manicotti." There it is grouped with names of other more common Italian-American pasta dishes, so maybe that one is more like the dish as we know it today.
"Being a librarian" I'm not, but was just thinking about looking it up myself. So thanks for that. A bit of historical context adds value to any current opinion.
I assume the quotes are in fact because Italian food was not widely known in Amerikkka in 1941, so most people wouldn't have known what "pasta" was unless you said "noodles" (which doesn't explain the phenomenon of pasta sheets or tubes).
I am from Catalonia in Spain and we call them "canelons" in catalan (canelones in spanish). Here they're usually filled with either meat (roasted leftover meat) or vegetables (spinach, carrot, onion...). They are both combined and topped with "beixamel" (besciamella) and some cheese. Definitely one of my all-time favorite dishes ❤
I’m from Brooklyn NY. I grew up eating Manicotti on a regular basis. I still make them the way my grandmother did. She didn’t use a traditional pasta dough it more like a Crepe 1c flour, 1c water 1 egg and a pinch salt. Each shell is cooked in a small frying pan like a crepe.
I was born and raised in Flushing, Queens (New York). My grandparents were from Naples and Sicily. My Napolitano grandmother called the dish manicotti (using crepes) and called the pasta shells cannelloni, which was a different dish altogether. Always homemade crepes (she used the same recipe for crispelles). Never store bought pasta ones. She filled them with ricotta, eggs, pecorino romano, garlic powder, salt, pepper and either basil or mint (which was surprisingly delicious). I make them exactly the same way she did. They are absolutely heavenly - like little ricotta pillows covered in red sauce.
I was born in Northern NJ, My grandparents from Naples. My grandmother & Mother called them Manicotti made there own fresh crepes & filled them with ricotta cheese eggs Romano cheese parsley salt & pepper. Covered with nothing less then home made sauce. It took all day but was well worth it !!! Usually we're made for special occasions!!!! Just delicious ❤
@@gboof1682 exactly the same with my grandma. Homemade crepes (not pasta - more like crepes made with flour, eggs and water, and then fried in the pan like a pancake). Mixture was ricotta, eggs, pecorino romano cheese, garlic powder, salt, pepper, and either basil or mint. Covered with her absolutely delicious sauce (most of the time, a meat sauce). I make it periodically when I feel like making a bunch of crepes lol. Nothing like it!!! 😍🥰
You are 100% correct. I grew up on Long Island. My family is from a small town near Salerno. Manicotti was always made with crepes. Cannelloni is always made with pasta.
I was born & raised in CT, USA, and in my experience, I've always known that 'manicotti' and 'cannelloni' are two completely different dishes: Manicotti is traditionally made with homemade crepes-(although most people seem to use pasta tubes)-and stuffed w/cheese (mostly ricotta and some mozzarella) and cannelloni is a pasta tube stuffed with a meat mixture.
My mother was from Tuscany, and of my father's (born in America) ancestry comes from Sicily. Whenever my Dad's Dad (his parents were born in Sicily, as were my Grandmother's on Dad's side) came to our house we made "Cannelloni". My Grandfather and my Mom, who always got along great, had a wonderful time making it. Mom would make the pasta, I was the cranker, and Grampa would make the sauce and the stuffings. It was grand. I never heard of "Manicotti" until I moved to NY State, and had no idea what my new neighbors were talking about when they raved on about "Manigot"...I would look at it and say it looked like "Cannelloni". Thank you so much for this episode.
I'm in Australia and we call it cannelloni. I make meat filled, spinach and ricotta and spinach and mushroom. I don't use cannelloni shells though, I use lasagne sheets (if dried sheets, I soak them in warm water to soften them) that I spoon the filling onto, then roll. I find it less fiddly and you can make the cannelloni as big or small as you fancy. I put a layer of tomato sauce on the bottom of the pan, then the cannelloni, then top with layers of bechamel sauce and tomato sauce and top with grated cheese. Edited to add that I also add bechamel and cheese to my meat filling. I'm very pleased to see that I actually make the meat filling the same way she does! I love lasagne but I do prefer cannelloni.
My family calls it manicotti, but we make it with an egg based crepe-like pasta shell that is filled with a ricotta mixture and then rolled, placed in the pan seam side down. Then the manicotti are covered with sauce and baked. They are delicious! Light, melt in your mouth clouds of decadence! My family is Neopolitan and Sicilian. I'm 3rd generaltion from Brooklyn! Oh! When we stuff the crepes with meat, we call them cannelloni!
my sicilian born grandmother made this dish with crepes and called it manicotti. it was served every Christmas for dinner, and at midnight we had homemade pizza, which was a very deep dish, mostly bread soaked in olive oil so the crust was very chewy and savory, with light topping of slivers of garlic and anchovies in tiny bits and a bit of tomato sauce and a sprinkling of either parmesan or romano. another pizza with some bread below and above and stuffed with some sort of greens. and hot and mild italian sausages with fennel in them. good times were had by all.
I am from NY and a baked cannelloni filled with ricotta cheese and covered with tomato sauce, mozzarella and pecorino was called "manicotti". This is the common name in the U.S. and the only cannelloni that most Americans know. Some families made the tubes from crepes and others used tubes made of pasta (sometimes even homemade pasta). Almost all of the families who made this were from Southern Italian extraction. To many of us, the word "cannelloni" referred to meat filled past tubes baked in sauce (sometimes a combination of tomato sauce and bechamel sauce with some pecorino sprinkled over the top). The legend of "manicotti" is that St. William the Hermit, a Northern Italian monk who, among other things, established monasteries in Sicily and raised charity for Sicily's poor, was invited to dinner by a land owner. The wealthy host who, like many of Sicily's wealthy, hated St. William, served him tubes of pasta filled with earth and baked in tomato sauce. While the wealthy guests giggled at St. William when he tasted the dirt, he calmly blessed his plate and the earth became ricotta cheese. (Source is Ada Boni's Regional Italian Cooking-1968, a great cookbook.) Of course the legend is absolutely ridiculous because St. William was alive in the late 1000s to the early 1100s and the tomato would not even be introduced to Europe until over four hundred years later.
My grandmother was born in Sicily in 1875 and she emigrated to Brooklyn in 1900. She was part of a large cohort of western Sicilians who came from the area around Salemi and spoke the dialect and cooked the food. She never once consulted a cookbook or accepted recipes from any formal sources. She never did anything that was not done in her part of Sicily. She vehemently eschewed culinary practices from say Messina or Agrigento as wierd and incorrect and viewed things like Neapolitan practices with something like contempt. She made both cannelloni and manicotti and never confused the two. The cannelloni were like the ones in the video but they always used Ricotta with beaten eggs, parseley and usually pecorino in place of the balsimella (bechamel is the French name for this). Manicotti was a crepe. The recipe was an eight ounce glass of water beaten with an egg and salt and perhaps a half cup of flour to make a batter the consistency of heavy cream. This was filled with a very fresh tasting mixture of ricotta eggs and pecorino and covered with a very fresh simple pure tomato sauce and baked rather briefly just enough to warm it. The emphasis for manicotti was simplicity and freshness while for cannelloni it leaned toward unctuous richness.
I wonder what they did before tomatoes since that is a Native American food. That is around the time Sicily became a part of Italy. Sicilians were not treated well. Many Americans picture Italians as Sicilians. The truth is they are not Italian and there are like 12 different dialects.
Cannnelloni ❤. My dad born and raised in San Francisco. His family is from the Naples area. My grandma was an amazing cook who never had a recipe. Unfortunately I was just a child and did not pay attention to the cooking. So happy to have found your channel and learn to make Italian food like I remember. She always had pastina soup if we were sick and always ravioli for Xmas eve before midnight mass. Miss her so much. ❤
My parents were both of Italian decent I was born and raised in the San Francisco Bay area, growing up in Fremont . My mother used to make pastina soup . My favorite. Who knew other people existed with such similarities?
I took cooking classes in 7th & 8th grade, all from scratch back in 1983-1985. My teacher who was a dark haired Dolly Parton gave me the BEST recipe I still have. One of my favorite dishes! It takes a few hours, but worth it!
My mother came to the US in the early 1960’s at about 21 or 22. Her holiday recipe was often “manicotti”. Manicotti were made with crepes filled with a ricotta mixture similar to what goes into ravioli and also mozzarella. Then they were baked with just a simple tomato sauce. Actually, Benedetta Rossi’s crespelle recipes are closer to my mom’s manicotti recipe. Cannelloni are different. They were the pasta often served dish served at family dinners in Italy.
that is what I recall as well. grandparents are split 50/50 Provincia di Solerno & Cababria (Vito/ Gallina & Soverato). I tend to associate the crepe type manicotti with grandmother frome Auletta in Salerno. Filling was always ricotta/egg/cheese/parsley based
I was born and raised in St. Louis - we have "The Hill" here, where Italians settled years ago, mostly from Sicily. Our Italian restaurants here vary somewhat, but we mostly have manicotti (filled with cheese) and cannelloni (filled with meat). Both can have white or red sauce, or a mix.
Italian here, from Lombardy, but I lived 10 years in Pennsylvania. My mother still makes cannelloni, either with a prosciutto cotto (ham) and mozzarella filling, or an asparagus and ricotta filling, topped with a tomato sauce, using the same kind of pasta Eva is making here. The first time I saw manicotti was in the USA, where a friend of mine makes them with a Chili filling and he uses tube shaped durum pasta (no eggs, he gets it at the store). I think I never saw "manicotti pasta" in a grocery store here in Italy, so in my mind manicotti is an Italian American dish, the kind of recipe that probably track back to a traditional Italian one (cannelloni in this case) but then changed once it arrived in North America. TLDR version: cannelloni is the Italian recipe, manicotti is the Italian-American recipe.
Yeah I am 99.9% sure Manicotti is an Italian-American pasta shape that is extruded similar to rigatoni, meant to expedite the creation of cannelloni, or cannelloni-type dishes
My ex-inlaws were Italian and they made as much of their food as possible at home, hand made gnocchi, all the pasta was hand made as well as pasta sauce, sausages, and including butchering the baby goats in the garage with not a drop of mess. All the food was exceptional (except too much salt sometimes) 😁😁
Here in Canada, generally, cannelloni is a tube pasta that is about the diameter of a quarter. Manicotti is about twice as wide. At least with the dried pasta that is available for sale.
I'm from NYC. My grandparents are from Italy and came early in the 1900s. We rarely had manicotti which is stuffed with ricotta. More often, grandma would make stuffed shells. You do have to remember that there is a difference between Italian food and Italian American food because they had to use what they could find here in America, and over the years it became tradition. Here's something that few Italian Americans have heard of. My grandfather's family put cinnamon and sugar in the ricotta when making lasagna, manicotti, stuffed shells, and even in zeppole, so that's how my grandmother made it. We LOVE it and when I eat those dishes without it, they seem so bland to me! 😊
Well said about Italian-American immigrants making due with what ingredients they could find. So true for one of the major factors in how Italian-American food evolved (probably the other factor is things like restaurants putting cream in the carbonara for reasons (probably to make it easier to serve (timing with other dishes at the same table) / easier to deal with health code stuff?)
My family is from Abruzzo (Ortona) and we make the manicotti using crepes instead of the pasta. The traditional filing is ricotta, spinach, mozzarella and we top it with a ragu. It is so delicious!
This is what I make in the states, and I call it Canelloni. He only difference is hat I make fresh pasta on the thinnest setting and wrap the ingredients in it. But I’m intimidated by making crepes.
Grew up in northern Washington state, family heavily German/Austrian descent. Manicotti was the pasta tubes stuffed with cheese and herbs, sometimes also spinach. Cannelloni was the same tubes but stuffed with any meat sauce. Both could be baked covered in either a red sauce or a béchamel but most often they were white/white sauce or red/red sauce.
BC, Canada, and I think it was similar. I've heard both, and never really thought about it. Just figured it was a pop/soda thing. I had a friend across the street whose family was Italian, and my eldest's best friend when she was little also had an Italian family. Unfortunately I never noted how their usage varied.
Here in the San Francisco Bay Area it's known as Cannelloni. My family is Irish / Scotch / English from the mid-west and never cooked any such thing to call it anything at all. The only 'Italian' at our table was spaghetti and meatballs in the true classic American sense. Thanks to Eva I am really upping my pasta game.
I love Manicoti. It is large.pasta tubes an inch or more in diameter, filled with cheese, and baked under meat sauce and cheese. I love Cannelloni. To me it small sheets of pasta with meat filling( ground beef and chopped chicken liver) piled all of one end then rolled to form a tube, only about 3/4" in diameter, layed in a baking sheet side-by-ide, topped with marinera sauce and a layer of bechamel baked until the sauces are bubbly and golden. I got my Cannelloni recipe from Time-Life Foods of the World series Italy book published in the 60's.
Hello! I grew up in NJ, commuting distance from NYC. Most of the Italian Americans in my neighborhood were originally from Brooklyn or Jersey City, with southern Italian heritage. To all of us, manicotti only meant pancakes, sort of like crespelle or crepes, but maybe not as delicate. And they were always filled with ricotta, raw egg, mozzarella, parm, plus parsley., nutmeg. Sometimes, but rarely, spinach. These were then coated with just the tomato sauce from a very southern Italian-American style ragu. (tomato with sausage, beef braciole, and meatballs) No fresh pasta. Still very very delish! If this was made with the large dried (eggless) pasta tubes, then they were called canneloni.
Bayonne/Jersey City … Manicotti (pronounced Man-I-gutt) Pasta crepe filled with Ra-gutt topped with marinara…cannelloni was spinach pasta(green) stuffed with finely ground veal and herbs… years later in Greenwich Village La Lanterna on MacDougal green pasta stuffed with sweetbreads and ground veal …topa the line
When I was a child, we lived outside of Boston. My mother made manicotti with ricotta and egg inside the pasta and tomato sauce on top. I think she learned it from our Italian-American neighbor across the street. Our neighbor made have made a sofrito, but my mother did not. Regardless, we loved it.
I’m Calabrese, living in South Australia and it’s called cannelloni here as it is in Calabria. From my observation through UA-cam and TV, it seems that Italian Americans have developed a “sub culture” of language and food. I think it’s happening here in Australia as well but we’re not as far down the track as over there in America. Really enjoying your program, thankyou! Buona Pasqua!
It's Cannelloni when it is Cannelloni. Manicotti is Manicotti. Manicotti is 120 years old and it is crepes stuffed with 4 Italian cheeses (Ricotta base) and a little parsley and nutmeg. I'm sure you would find it to be disgusting and "so American".
Mmmm maybe not. I really appreciate traditional Italian food but I am quite Australianised at times. I’ve been here since I was 2. Visiting some cousins in Sicily many years ago I made a ham, cheese and pineapple pizza at their country house. They thought it was disgusting but I ate it and enjoyed it. My 93 year old mum even likes pineapple on her pizza. It’s great to have the original, but recipes do evolve.
My grand parents came to Montreal from Abruzzo and the dish was called cannelloni some stuffed with ricotta some with meat. The wraps were a type of crepe not pasta, not as heavy. Manicotti was never stuffed only served as a pasta dish with my Mom's 'Sunday sauce'. Sunday lunch was always an Italian dish and supper was home made pizza. Ciao, Ricardo.
I grew up in Venezuela and we call it Cannelloni. We had lots of Italians immigrating to Venezuela and we adopted their cuisine and the nmes of their dishes. Actually, recently we went to Siena and I was pleasently surprised of the fact that the smell coming out of the houses and restaurants during lunch time resembles a lot the smell of houses and restaurant in my native Caracas.
My Irish/German mother from Brooklyn, learned how to cook Italian from an Italian woman in her apartment building. We called in monigott. (Manicotti) stuffed with ricotta, Parmesan, an egg and parsley. Delisio!!
I never had it when I was growing up in the States and when we moved back here to Greece I learned that it was cannelloni and that's what |I call it and eat it joyfully. I totally enjoy your videos, so thank you for them!
I'm from Australia and we call it Cannelloni. I put spinach and cream in the meat filling and it is not runny like in the video. It is then covered in a layer of bechamel sauce and a ragu before being topped with a mixture of mozzarella and parmesan cheese.
Harper, in America- manicotti is made with a cheese filling. Some folks use the store bought pasta tube. My family did not. We made the Italian crepe to make ours. Cannelloni is made with a meat filling. Beef or pork, or a combination of the two. I enjoy your videos. Ciao Harper and Eva.
Eva your cannelloni looks amazing. Glad to see that you mixed the béchamel into the bolognese sauce. When I make lasagna with béchamel I do add alternate layers of meat sauce and bechamel. My nonna was an extraordinary cook. Everything so light, delicious and delicate. Every Christmas she made manicotti with homemade crepes. They were stuffed with ricotta, mozzarella, Parmesan cheese and little bits of Italian sausage. Her family was from Avellino and her husband’s family from Palermo. Her husband had his mother teach her all of her recipes. So I grew up eating Sicilian food instead of Napliotano food. There is a distinct difference between manicotti and cannelloni. Manicotti is always made with ricotta and is stuffed in a crepe. Cannelloni is made with pasta and is stuffed with meat. Either way it’s delicious. 😋
We called it cannelloni. Never had the white sauce with it. We also had a dish called fathinata that was minestrone mixed with polenta. Not sure on the spelling but is a family favorite. The soup requires black cabbage to make the dish correctly. Thank you. Love your show.
I live in Windsor Ontario Canada. We border Detroit. So many Italian immigrants came after WWII to our city. I have only ever heard this dish being called Cannelloni. Most of our friends are from Rome and Calabrian region. I’m French/Irish but culturally grew up with many non as in my neighborhood. Since Pasta Grammar has debuted I have made almost every dish Ava has presented. My friends and relatives all come here now for real Italian dishes. They live my Cannelloni. 😊
You probably don't know about Manicotti because the CBC is very good at "programming" Canadians to be serfs and not to cross the border where all those monsters and dragons are. Where you sit in Windsor you probably believed them considering what you can see across the river. All Canadians believe them though, so the scenery of a failed city was only confirmation.
Too bad Windsor is becoming the ganja smoking, crackhead, cocaine, catalytic converter theft capital of ontario . Im disgusted with ottawa and local city admins. A beautiful city reduced to rubbish
Im from Puglia (Italy). We call them cannelloni of course. The most popular kind of cannellone is with ragu' and bechamel. The second most popular type of cannellone is stuffed with ricotta and spinach. We make a type of cannellone with a crepe batter, and in that case we call it Crepes ripiene or Crespelle. I never heard of Manicotti.
Manicotti for sure, old school Italian American in the Ohio Valley of Pittsburgh-Steubenville-Wheeling. The crepes are made eggier than you would for a classic French crepe.
The first time I tried Cannelloni was in Northern Italy in 1993 and it broke my brain. One of the best things I've ever tasted, and you're right...I've never had it like this in the U.S. Can't wait to try and make this. Step one, learn how to make fresh pasta! Thank you for this video.
Forza Italia!! I am a native New Yorker and am living in Frankfurt, Germany. I have been watching your channel for some time now and have learned so much from you. I began watching while you lived in Maine. I adore your channel and Eva you are an amazing woman. Thank you both for sharing your life and with us out there. I have taken it to heart to use more olive oil (as your mom told you) and to put in the pepperoni (as your dad suggested). So, being from New York City one just flows with the Italian way of like. My brother married an Italian woman and we have had a wonderful experiencing the Italian way of like. So (again), I have eaten lots of Italian food either in a restaurant , but especially privately. So (again), in New York i remember hearing only manicotta. It was mostly filled with ricotta cheese and a plain sauce (they call a plain tomato sauce - marinara?) or meat sauce. BUT I lived and worked in Roma for some time. I even met President Alessandro Pertini in a magnificent practice where I had worked in. It was one of the most memorable times my like. How could I leave Italy for Germany (loooong story). Anyway, when I was in Roma, they had no idea what I was talking about when I even mentioned baked ziti. So, I made it for about 25 people (all Romans). They never mentioned manicotti they called it cannelloni. So, when I mention cannelloni in New York, I get corrected and they say it is called manicotti. So, I leave it at that. Because this could start a huuuge discussion. So (finally), that's that. I wish both of you so much happiness and keep those podcasts (or whatever they are called) coming. The one about the Italian cocktails was so funny. I just had to get up and make myself one! Viva Italia!
You probably don't know about manicotti because the CBC is very good at programming Canadians to be serfs and not to go visit the savages south of the border.
Manicotti is usually a one-inch tube that comes out of the box, while cannelloni is made from a rectangular piece of pasta that's rolled into a tube. Manicotti is often cut at a diagonal, like penne, and can have ridges, while cannelloni is often straight cut with smooth sides. Manicotti pasta has ridges that give it some bite, while cannelloni is smooth and more tender. In traditional Italian cuisine, the dishes are quite different, but in the United States, the terms "cannelloni" and "manicotti" are often used interchangeably. The word manicotti translates into "sleeves", while cannelloni comes from the Italian word for “reeds” In the United States, manicotti has become Americanized with premade noodles, and many consider it the American version of cannelloni.
I realize in the US it's regional, but discovering cannelloni and manicotti in central Texas 45 years ago, cannelloni was always homemade and rolled like you make and manicotti was stuffed store-bought pasta tubes with a much larger diameter then cannelloni. Fillings varied, but cannelloni was typically meat and manicotti was usually a mixture of cheeses. I can't wait to make yours
I call it manicotti. My family is from Northern New Jersey. My family is mostly Irish. I live in Virginia now and we can find both at local Italian restaurants though, not both in same restaurant. Love you guys! Hugs and smiles 🤗🙂
New Haven, CT...Manicotti are made with crepes, like Italian American savory blintzes. Cannelloni are pasta tubes filled with meat and cheese. But the two terms are used almost interchangeably.
@alicetwain My off the boat nonna called them "manneegot" when she made them with crepes, and most of the kids I went to school with called them "manneegot" and practically everyone who shops at Liuzzi's Cheese and Italian products call them "manneegot," so that's what we go with. 😉
That is the opposite to where I am from. Manicotti are the tubes, often filled with ricotta filling and covered in a red sauce. Cannelloni are sheets wrapped around a meat filling with bechamel on the top.
@@HeyBoz-04you get that sound change in southern Italy. I wish Eva would talk about language sometimes. All the time I thought we were saying things “wrong” when my family probably spoke Napolitano and not Italian.
I grew up in New York with a Sicilian grandmother. She made manicotti - crepes filled with a mixture of ricotta, mozzarella, egg, basil & oregano and topped with "gravy" (marinara sauce), topped with mozzarella, and baked. Cannelloni was a stuffed large tubed-shaped pasta usually filled with meat and baked and something that I never recall her making.
Manicotti vs cannelloni - I learned the US New England way. Manicotti is a cheese filled egg crepe “pasta” dish. Cannelloni uses pasta and a meat filling. Either way both are delicious! Me? I prefer the manicotti, as the commercially made pastas (lasagne, cannelloni) are too thick for my taste (I know, I know… I need to make my own 🤦🏻♀️). I’m drooling over your recipe. It sounds so darn delicious!
Dutchman here. We call the meat version 'canneloni al forno' and then we have also 'canneloni ricotta e spinaci', which is also very delicious. I think it's the same all over Europe.
In Finland cannelloni alone typically implies a meat filling and other kinds would be specified, as in, mushroom cannelloni etc. Never realised manicotti is the same thing before now 😂
I'm from Nebraska, my grandmother had a friend who was Italian. She taught us to make cannelloni with crepes and stuffed with cheese and manicotti stuffed with meat. We preferred the cannelloni as it is so light and delicious, I've forgotten the manicotti recipe. Both are time consuming labors of love and worth every minute you spend preparing them!
my grandparents are from Italy. I remember the manicotti stuffed with cheese blend and a meat sauce. Cannelloni was a stuffed with meat dish. I make my crepes and stuff with a ricotta, mozzarella with egg, nutmeg, sometimes adding a little bit of spinachas well. Restaurants are the same with cheese manicotti and meat cannelloni. I'm in Texas but in California and other states are the same. On your napolitan sauce, I realized that my great aunt and great grandma made that with lamb, beef and pork when I was 7 for Thanksgiving. I got to grind the tomatoes for the sauce.
My first encounter with Manicotti was at Osteria dei Panzoni in downtown Montreal around 1970. Cannelloni was the one with meat filling (veal, pork) and manicotti was the pancake like one with ricotta and spinach. Both were served with marinara and béchamel and mozzarella.
My grandparents came to NYC from Palermo, Sicily. My mother made manicotti, homemade crepes filled with ricotta, mozzarella, pecorino Romano and parsley topped with a ragu.
I am not Italian, but I'm an Italian-want-to-be, though my first wife was half Italian, and we would host Christmas each year with all her Italian family. I make both Manicotti and Cannelloni. For the Manicotti, I use ground meat, ricotta, parmesan, and spinach in the filling, with an egg to hold it together. It is stuffed in the tube pasta and I serve it with alfredo sauce and then tomato sauce over it, with Parmesan cheese over it. Cannelloni, on the other hand was made from a pasta that I would roll very thinly. It is cut in about 4" pieces. The filling is made with ground meat, prosciutto,, mortadella, Onion, garlic, Parmesan, parsley and egg. It is processed in a food processor to a paste. I thin it with a little water. The filling is spread thinly on the pasta, rolled, then covered by tomato sauce and some Alfredo sauce over the middle. Between the two, I prefer the Cannelloni, though both are very good.
I was asked to my daughter in law’s family for-dinner on Easter, when I asked what I could bring they all asked for my homemade Italian bread. I was told her sister was making raviolis and asked if I could bring a dish. I made the Cannelloni and was loved by all. I have made the kind with just paste and water and water the 7 hour version. But your version is so much better. For the pork I made some Italian sausage, I started making the milder but it never comes out that way, when I taste it I add a little more and all of a sudden it’s almost hot. The way I like it. Thanks love it.
In Argentina they are canelones, which is the translation to spanish of cannelloni. We usually have two types, the mince meat filling or spinach and ricotta filling, these are my favourite 😚👌
@@salvadorbarreiros9376 yeah, the lazy way 😂 but we’re lucky to have fresh pasta shops over there, I’m in the UK right now and it’s impossible to get any pasta like back home 🇦🇷
Here in Bavaria we call this dish "gefüllte Cannelloni" (stuffed Cannelloni), however, whatever it is called or should be called - it's a gift from heaven... then again, isn't this true for most every Italian dish 😂 As to what team I'd support I really can't say. I love my lasagne as much as I love cannelloni. Actually, right now, it's Sunday 2.30 p.m. - time for coffee/tea and a piece of cake here in my neck of the woods and I do have made a lovely cake this morning. Still, I'd much rather go for a nice plate of your cannelloni ❤❤❤
@@voidbetweengalaxies779 Koa Wunda.... Oberpfalz und Oberfranken... 😂 des war dann eher GGGannelloni 😂 Nix für Unguad und Frohe Ostern vom Tegernseer Doi 🙋🏻♀Immerhin gibt's bei Eich die beste Wurscht und richtige Schmankerl ❤ außerdem, mia singa ned umsunst Da Woid Is Schee. In Bayern is's überoin g'riabig. 🥨🍺
New Haven, CT here. Manicotti in my family is made with a crepe shell rolled into tubes with the stuffing, usually ricotta and baked with sauce and cheese. Cannelloni is essentially the same but is made with regular egg pasta dough.
Humble BUT ACCURATE opinion.... In the Fort Worth area where urban legend says 90% of Italian restaurants are owned by Albanians (who do an excellent job in most cases), the Manicotti are cheese filled while the Cannelloni are meat or spinach filled. One of my cousins in Mexico whose husband is of Italian extraction refers to them as Italian Enchiladas which, if you think about it makes sense...
Middle of Nowhere Texas, honestly I've only 'heard' of the two dishes, and ONLY in restaurants or Frozen TV Dinners. I have never eaten either of them, because we love lasagne and the big stuffed shells. Yes, I thought they looked like enchiladas, well TexMex enchiladas. New Mexico gets lazy and layers the corn tortillas in a pan, like lasagne.
I haven't watched your videos in months. I got so discouraged after commenting that I would love to make a certain sauce at home and was told it couldn't be replicated. I guess this one can't either. Good luck to you both.
I grew up in a small city in Massachusetts that had a large Sicilian community (back in the day) and my mom learned to make cannelloni for us, we're Puerto Rican. We've always called this dish Cannelloni. We also enjoy crispelli with ricotta or anchovies, and over the labor day weekend every year there's a feast to the three saints, St. Alfio, Filadelfio and Cirino. I love your recipes!
My dad’s family is from NE of Torino, San Giusto Canavese. I love this lady! What wouldn’t I give for that fabulous head of hair! The sauce and Manicotti look great, too!🌞 Watching her handle that pasta dough with the ease and expertise of my grandma Bertetto-Miller takes me back many years!🌻 The lasagna Bolognese image you put up looks like the pasta was a spinach pasta! I will definitely look for that video because spinach pasta is almost impossible to find where I live and I just love it, especially in milk soup (with lots of cheese and black pepper)!
So I am second generation Italian-American, native New Yorker, and both sides of my family have been making manicotti for generations. I have the very pan my paternal grandmother used to make her crepes and that is what I use. The crepes are stuffed with ricotta, grated cheese, and mozzarella. The sauce is a meat sauce, but there is no meat inside the crepe. I love your recipe for cannelloni bolognese and I want to surprise my family with it😊❤ I hope I can do it!! Recently found your channel and I love you guys❤❤
I'm in England and call it Cannelloni....i used to make it all the time ....my 4 children love it ....they are All adults now and still talk about my Cannelloni 😂 xxx
A.) I’m half Italian of Abrruzese and Basilicata grandparents, and I was raised in South Jersey. B.)Italians (if they are, shall we say, blue collar) in America pronounce it as “muhnagut” B.) In my family, in fact all the Italians I know in South Jersey, “Mah-na-coat-tee” is filled only with ricotta. Cannelloni is filled with ground meat. Both are baked in the oven. C.) In my family, manicotti is made with a crepe, not a pasta shell, filled with ricotta (NOT MEAT) covered with a marinara and topped with BECHAMEL. D.) Cannelloni are filled with ground beef and prepared EXACTLY as shown in this video. E.) My family rarely made cannelloni. We made manicotti almost exclusively. I mean A LOT and only with crepes, NEVER with pasta.
I grew up eating cannelloni. I am an American from a military family where we grew up around the world. Never lived in Italy but my mom did her best to introduce us to foods from around the world. Often her versions where not authentic but still good. Her cannelloni was usually a bolognese wrapped in crepes. We loved it. Her manicotti was typical American version of ricotta, spinach, mozzarella and Parmesan stuffed in tubes and bathed with a red sauce and mozz and parm toasted on top. Not necessarily traditional Italian but still decadent comfort food.
Hi guys, I just made this recipe with just the sauce no pasta just to get the crunch. Omg. It was like parm brittle. Sending you love and blessings from St.Croix U.S.V.I. buon natale, ciao franco
I love watching "cooking" shows, but your channel is really so above and beyond! Your simple at home cooking... so inspiring, fun to watch! Food network is more about the presenter and the actual food and joy if preparation gets lost. You two have perfected sharing the journey of delicious food start to finish! ❤❤❤
We just got back from spending 9 days in Rome. Tried the food and it was awesome. Here's the funny part. I've been making Eva's recipes and nothing we tasted while there was any better than what I made thanks to you two. We made sure to try things that I didn't make following your recipes and that was fun. When we tried things that I made at home, they weren't any better than what Eva taught me. Thank you so much. I am really looking forward to my next trip to Italy.
Cannelloni, I live in Hawaii and grew up in Bellevue, Washington. My childhood best friend was italian. His mother's family was from Northern Italy and his father was Sicilian. I loved eating at their house!
Stuffed manicotti and I was born in Malta but my parents immigrated to Canada (Toronto) when I was 4 months old. Then we moved to Detroit, Michigan when I was 2 1/2 years old so mostly raised in the Detroit area. I first started watching you when I searched for the Zepolle recipe and loved watching you two. I think your channel is awesome and I definitely consider myself a “FOODIE” but not only that part of it but also because you two make an awesome team and are very enjoyable to watch. You’re a charming couple and thank you for all you do and please don’t stop doing what you’re doing!! Where are you guys at in the United States? You need to open a restaurant!!
From the lower east side in NYC from an Italian neighborhood, family were from Ragusa, Sicily. Great grandparents & grandparents called it cannelloni. Usually half made with meat filling and half made with cheese to please everyone! 😂 A big favorite for holidays. ❤❤❤ Grandmothers made the egg pasta crepes for cannelloni and aunts made with dried pasta tubes & they called it manicotti.
I made your lasagna bolognaise, and my wife (who is from Germany) absolutely loved it. I am going to try this as well. Every recipe I have tried from your site is absolute gold. Please don't change a thing.
My family is from Orsogna, in Abruzzo and came here (New England) in the 50's and we have always made the pasta for manicotti more like a crepe and roll the filling in. It's delicious :)
Though not so kosher....! and not Manicotti or Canelloni. But I have reversed Type 2 Diabetes with low-carb/keto eating and hoped I could make this Keto, so I will never be diabetic again! Amazing and I am so happy! I followed Eva's recipe in the amazing Ragù Alla Bolognese . But of course, I have to use a keto flour to make the Besciamella, and had to form the whole thing more like a lasagne, using egglife egg white wraps instead of the egg pasta noodles. Lots of parmigiana, nice crusty top! I just arranged the ragù/besciamella,parmesan mixture between two layers of the wraps,(trimmed to fit the pan as they are round) covering the ragu-ed bottom. Over the second layer, I spread with the ,rest of the Ragu, the Besciamella, and the Parmesan. It was so delicious, and that crusty layer is amazing contrasting with the rest! Hope you don't mind!
My grandmother was born in the village of Santa Ninfa and grew up in Salemi. She was born in 1875 (I am over 80). She came to NY in 1900. She was my baby sitter and she ran the kitchen in our home until she was 75. I grew up speaking her dialect of Sicilian and I knew many of her Sicilian contemporaries. To them manicotti and cannelloni were totally different dishes. Cannelloni were like the ones you make with variations-- ricotta eggs and cheese rather than balsimella and other things but rather similar. Manicotti were different. They were made with a kind of crepe. The recipe for the batter was this. One glass of water and one egg beaten together with a pinch of salt and one glass of flour. The glass was a bit bigger than a cup. This made a batter which was fried over low heat to make approximately 8 0r 9 inch rounds. The heat was low enough so that they did not even slightly brown. They were filled with a mixture of ricotta egges and pecorino seasoned with salt pepper and a lot of fresh parseley. The idea behind manicotti was that they should be very fresh and pure with no hint of meat or mushrooms or any other rich darker flavors. They were dressed with a very fresh plain tomato sauce and served wit a gravy boat of sauce and grated pecorino. The sauce typically had some fresh basil in it. They were just fantastic and not at all like cannelloni. Furthermore manicotti means a muff-- a tube of fur -- carried by women in winter. It was used to keep one's hands warm and toasty in winter.
My wife is Lebanese and made mannacontti a lot. It was a favorite. Cantelloni pasta stuffed with ground, cooked, italian spices, covered with tomatos spiced like sauce, covered with mozzarella and provolone. Hot oven till cheese is bubbling and brown spots. 😋
My mother’s side of the family are all Italian. While my mom and her parents were born and raised in Brooklyn and the Bronx, my great grandmother, who also lived with them, was a direct transplant from Sicily, (and going back, all of the family came from Naples, Sicily, or Sardinia). They used to make manicotti regularly, but we also had cannelloni. When I was a child, I had a fatal allergy to milk, so I wasn’t allowed to eat any of it just smell it, so I can’t tell for certain what the differences were, but I believe the it was both in the shape and size of the pasta that was used and I believe one of them had meat and the other did not. Hope that helps.
I'm Colombian, I used to have that dish as kid living in my country, it was called cannelloni. Then, when I was in my teenage years, my family moved to Costa Rica. My high school cafeteria served this dish at least once a month, also called it cannelloni.
My Italian grandmother from Priano, Italy. This is on the Amalfi coast. Used to make both manicotti which is made with mozzarella, ricotta, egg, and parsley filling using homemade pasta, which she would fill and then roll and put it into the tray. Cannelloni, which was filled with chopped meat, onions, garlic browned. Then add tomato sauce and filled the homemade pasta roll it, and put it in the tray, then covered with tomato sauce. This is the difference that we were taught in America.
I grew up in Philadelphia, Pennsylvania. The Nonnas I knew called it both manicotti and cannelloni. One taught me to make it with spinach and a lot of herbs in the tubes with the ricotta and called it a la Fiorentina. I still make it here in Maryland occasionally for my wife. Basically, it's enchiladas a la Italiana.
I grew up in Europe and it was called Cannellloni (stuffed with meat)and was everyone's favorite. it is made by rolling up thin sheets of pasta stuffed with cheese or meat --not made with a tube of pasta. I ordered cannelloni in Milano that came as rolled pasta sheets stuffed with the most delicious ricotta and spinach filling and was lighter than a cloud. Growing up, my Italian neighbor used to make cannelloni with hand made pasta sheets. The only place I have seen cannelloni on the menu and served as rolled up sheets of pasta in the USA is Sardi's Restaurant in NYC. I have heard something about manicotti being tube pasta stuffed with cheese (like a cannolo) and cannelloni being rolled and stuffed with meat, but as I said, I have had rolled cannelloni in Milano and it was stuffed with ricotta. I love cannelloni but nobody in the US knows what it is.
Are you team cannelloni or team lasagna? Thanks to Helix for sponsoring this video! Visit www.helixsleep.com/pastagrammar for 20% off and two free pillows!
Team I don't care, I just want a second helping!
@@RejistaniaI second that!
I love them both. It depends on my mood. The only difference between cannelloni and manicotti is fresh pasta rolled around filling and dry tube pasta stuffed. I prefer manicotti, because the pasta is firmer when it is baked.
It's been awhile since I've had either but if I remember correctly, Manicotto was made with ricotta filling and cannelloni was made how you just made it. Can't wait to make your recipe, thank you!
I worked with a kindly Nonna name Carm! She would bring these into work and, yes, she made them with the crepes!
My grandmother came here from Italy as a child and grew up in Little Italy in NYC. Manicotti was always made with crepes and just had cheese. Canelloni was made with tube shaped pasta with meat and cheese.
Can confirm, via Little Italy Newark NJ
To funny my nona did the opposite she was Connecticut Italy branch.
Yes! My grandmother made manicotti from a thin crepe, stuffed only with seasoned ricotta; they were lighter than air. Cannelloni are made from tubes of pasta and are much heavier. My family never ate them.
i agree. Manicotti is a differnt dish than Canelloni. My Calabrese Nonna would always make the crepes in a pan using flour, water, and a pinch of baking powder, filling always a ricotta mixture. They never did Canelloni, always Lasagna with a meat sauce and cheese filling.
@@deidrecalabro5725same, Connecticut also….
My family is from Naples. Came to Chicago in the 1890's. We've always called the rolled "crepe" type pasta filled with cheese Manicotti. Cannelloni is traditional pasta filled with meat.
Chicago in the house ❤
I’ve heard both too. I wasn’t ever able to understand the difference. Thanks for the explanation! Chicago is a true foodie city.
I grew up in Chicago. My mother's family was from Piedmonte, my father's from Palermo (talk about opposites!). Manicotti was stuffed with ricotta, cannelloni was stuffed with meat. My maternal great-grandmother, who was born in Italy, was a very sophisticated cook. She always made pasta with meat stuffing for ravioli or manicotti from a stew of pork butt, chicken, spinach, broth and vegetables, which was then ground with bread (to soak up the broth). I'm so lucky that I was able to see her wield her mattarella in person and taste her wonderful history.
Interesting! In Italy, it’s cannelloni no matter what it’s stuffed with. Wish we knew where the name change came from!
@@PastaGrammar I think I know where the name difference comes from. When my mom got married in 1960 she was given the Betty Crocker cookbook. It was very popular in the USA from the 1950s onward, and was the only introduction for most Americans to many foreign foods. In that book this dish is referred to as Manicotti.
You guys always make me hungry. I love both lasagna and manicotti.
I grew up in Chicago too. Our manicotti was stuffed with cheese. Cannelloni was stuffed with meat. I am definitely a manicotti person!
@@PastaGrammarapparently not, unless you are insinuating the family of the poster, all of whom are Italy born, are wrong. My own mother in law, who is as stubbornly and know it all italian as they come, has always referred to both manicotti and cannelloni. If I have learned anything from the many, many italians I know, is that every one of them thinks everyone else is wrong and doesn't know how to cook. Fact is, every Nonna, every mother, every relative down the line for generations has always had their own way to make something and sometimes what to call something. And not one of them did it wrong. They did it their way. To say that everyone that does it different than you is wrong is really just insulting and narrow minded. You are just cooking how you were taught and how your Nonna did it. This applies not just to italians. I've watched Chinese, South Americans and Indians absolutely savage everyone else as being wrong just because the person beside them coo,s a dish differently. Maybe celebrate the difference rather than trashing them.
Being a librarian, I checked out the Oxford English Dictionary for the first known examples of the word "manicotti" being used in English. The first was in 1941, in a newspaper in Nebraska surprisingly. It sounds like an excerpt from a restaurant review: "Their manicotti served now. Crisp ‘pasta’ rolls filled with Mozzarella cheese." Since they used quotes around the word "pasta", maybe this particular dish wasn't exactly pasta. Maybe a crepe, as some people have said in their comments, or maybe some other kind of dough or shell. What I think is interesting is they said it was crispy, suggesting frying or maybe baking without sauce.
The next instance was in 1947, in the New York Herald Tribune. "She does the specialties, the ravioli, the gnocchi, the lasagna, the manicotti." There it is grouped with names of other more common Italian-American pasta dishes, so maybe that one is more like the dish as we know it today.
"Being a librarian"
I'm not, but was just thinking about looking it up myself. So thanks for that.
A bit of historical context adds value to any current opinion.
The funny thing is that here in Italy we use the word manicotti only referring to coupling for cars
I assume the quotes are in fact because Italian food was not widely known in Amerikkka in 1941, so most people wouldn't have known what "pasta" was unless you said "noodles" (which doesn't explain the phenomenon of pasta sheets or tubes).
I am from Catalonia in Spain and we call them "canelons" in catalan (canelones in spanish). Here they're usually filled with either meat (roasted leftover meat) or vegetables (spinach, carrot, onion...). They are both combined and topped with "beixamel" (besciamella) and some cheese.
Definitely one of my all-time favorite dishes ❤
The English word for the sauce you mention is Bechamel. Which is French...
I’m from Brooklyn NY. I grew up eating Manicotti on a regular basis. I still make them the way my grandmother did. She didn’t use a traditional pasta dough it more like a Crepe 1c flour, 1c water 1 egg and a pinch salt. Each shell is cooked in a small frying pan like a crepe.
Exactly a dry cast iron pan 6”
I was born and raised in Flushing, Queens (New York). My grandparents were from Naples and Sicily. My Napolitano grandmother called the dish manicotti (using crepes) and called the pasta shells cannelloni, which was a different dish altogether. Always homemade crepes (she used the same recipe for crispelles). Never store bought pasta ones. She filled them with ricotta, eggs, pecorino romano, garlic powder, salt, pepper and either basil or mint (which was surprisingly delicious). I make them exactly the same way she did. They are absolutely heavenly - like little ricotta pillows covered in red sauce.
Feel free to share the recipe in a little bit more detail, but we don't need to know amounts or temperatures.
I was born in Northern NJ, My grandparents from Naples. My grandmother & Mother called them Manicotti made there own fresh crepes & filled them with ricotta cheese eggs Romano cheese parsley salt & pepper. Covered with nothing less then home made sauce. It took all day but was well worth it !!! Usually we're made for special occasions!!!! Just delicious ❤
@@gboof1682 exactly the same with my grandma. Homemade crepes (not pasta - more like crepes made with flour, eggs and water, and then fried in the pan like a pancake). Mixture was ricotta, eggs, pecorino romano cheese, garlic powder, salt, pepper, and either basil or mint. Covered with her absolutely delicious sauce (most of the time, a meat sauce). I make it periodically when I feel like making a bunch of crepes lol. Nothing like it!!! 😍🥰
Anche mia nonna lo faceva così 😊
You are 100% correct. I grew up on Long Island. My family is from a small town near Salerno. Manicotti was always made with crepes. Cannelloni is always made with pasta.
I was born & raised in CT, USA, and in my experience, I've always known that 'manicotti' and 'cannelloni' are two completely different dishes: Manicotti is traditionally made with homemade crepes-(although most people seem to use pasta tubes)-and stuffed w/cheese (mostly ricotta and some mozzarella) and cannelloni is a pasta tube stuffed with a meat mixture.
In my family opposite. Manicotti is the tubes and conaloni is square pasta or “pancake” that we roll up.
My mother was from Tuscany, and of my father's (born in America) ancestry comes from Sicily. Whenever my Dad's Dad (his parents were born in Sicily, as were my Grandmother's on Dad's side) came to our house we made "Cannelloni". My Grandfather and my Mom, who always got along great, had a wonderful time making it. Mom would make the pasta, I was the cranker, and Grampa would make the sauce and the stuffings. It was grand. I never heard of "Manicotti" until I moved to NY State, and had no idea what my new neighbors were talking about when they raved on about "Manigot"...I would look at it and say it looked like "Cannelloni". Thank you so much for this episode.
I'm in Australia and we call it cannelloni. I make meat filled, spinach and ricotta and spinach and mushroom. I don't use cannelloni shells though, I use lasagne sheets (if dried sheets, I soak them in warm water to soften them) that I spoon the filling onto, then roll. I find it less fiddly and you can make the cannelloni as big or small as you fancy. I put a layer of tomato sauce on the bottom of the pan, then the cannelloni, then top with layers of bechamel sauce and tomato sauce and top with grated cheese.
Edited to add that I also add bechamel and cheese to my meat filling.
I'm very pleased to see that I actually make the meat filling the same way she does!
I love lasagne but I do prefer cannelloni.
My family calls it manicotti, but we make it with an egg based crepe-like pasta shell that is filled with a ricotta mixture and then rolled, placed in the pan seam side down. Then the manicotti are covered with sauce and baked. They are delicious! Light, melt in your mouth clouds of decadence! My family is Neopolitan and Sicilian. I'm 3rd generaltion from Brooklyn! Oh! When we stuff the crepes with meat, we call them cannelloni!
my sicilian born grandmother made this dish with crepes and called it manicotti. it was served every Christmas for dinner, and at midnight we had homemade pizza, which was a very deep dish, mostly bread soaked in olive oil so the crust was very chewy and savory, with light topping of slivers of garlic and anchovies in tiny bits and a bit of tomato sauce and a sprinkling of either parmesan or romano. another pizza with some bread below and above and stuffed with some sort of greens. and hot and mild italian sausages with fennel in them. good times were had by all.
I am from NY and a baked cannelloni filled with ricotta cheese and covered with tomato sauce, mozzarella and pecorino was called "manicotti". This is the common name in the U.S. and the only cannelloni that most Americans know. Some families made the tubes from crepes and others used tubes made of pasta (sometimes even homemade pasta). Almost all of the families who made this were from Southern Italian extraction. To many of us, the word "cannelloni" referred to meat filled past tubes baked in sauce (sometimes a combination of tomato sauce and bechamel sauce with some pecorino sprinkled over the top). The legend of "manicotti" is that St. William the Hermit, a Northern Italian monk who, among other things, established monasteries in Sicily and raised charity for Sicily's poor, was invited to dinner by a land owner. The wealthy host who, like many of Sicily's wealthy, hated St. William, served him tubes of pasta filled with earth and baked in tomato sauce. While the wealthy guests giggled at St. William when he tasted the dirt, he calmly blessed his plate and the earth became ricotta cheese. (Source is Ada Boni's Regional Italian Cooking-1968, a great cookbook.) Of course the legend is absolutely ridiculous because St. William was alive in the late 1000s to the early 1100s and the tomato would not even be introduced to Europe until over four hundred years later.
My grandmother was born in Sicily in 1875 and she emigrated to Brooklyn in 1900. She was part of a large cohort of western Sicilians who came from the area around Salemi and spoke the dialect and cooked the food. She never once consulted a cookbook or accepted recipes from any formal sources. She never did anything that was not done in her part of Sicily. She vehemently eschewed culinary practices from say Messina or Agrigento as wierd and incorrect and viewed things like Neapolitan practices with something like contempt. She made both cannelloni and manicotti and never confused the two. The cannelloni were like the ones in the video but they always used Ricotta with beaten eggs, parseley and usually pecorino in place of the balsimella (bechamel is the French name for this). Manicotti was a crepe. The recipe was an eight ounce glass of water beaten with an egg and salt and perhaps a half cup of flour to make a batter the consistency of heavy cream. This was filled with a very fresh tasting mixture of ricotta eggs and pecorino and covered with a very fresh simple pure tomato sauce and baked rather briefly just enough to warm it. The emphasis for manicotti was simplicity and freshness while for cannelloni it leaned toward unctuous richness.
I wonder what they did before tomatoes since that is a Native American food. That is around the time Sicily became a part of Italy. Sicilians were not treated well. Many Americans picture Italians as Sicilians. The truth is they are not Italian and there are like 12 different dialects.
Cannnelloni ❤. My dad born and raised in San Francisco. His family is from the Naples area. My grandma was an amazing cook who never had a recipe. Unfortunately I was just a child and did not pay attention to the cooking. So happy to have found your channel and learn to make Italian food like I remember. She always had pastina soup if we were sick and always ravioli for Xmas eve before midnight mass. Miss her so much. ❤
My parents were both of Italian decent I was born and raised in the San Francisco Bay area, growing up in Fremont . My mother used to make pastina soup . My favorite. Who knew other people existed with such similarities?
I took cooking classes in 7th & 8th grade, all from scratch back in 1983-1985.
My teacher who was a dark haired Dolly Parton gave me the BEST recipe I still have.
One of my favorite dishes! It takes a few hours, but worth it!
My mother came to the US in the early 1960’s at about 21 or 22. Her holiday recipe was often “manicotti”. Manicotti were made with crepes filled with a ricotta mixture similar to what goes into ravioli and also mozzarella. Then they were baked with just a simple tomato sauce.
Actually, Benedetta Rossi’s crespelle recipes are closer to my mom’s manicotti recipe. Cannelloni are different. They were the pasta often served dish served at family dinners in Italy.
that is what I recall as well. grandparents are split 50/50 Provincia di Solerno & Cababria (Vito/ Gallina & Soverato). I tend to associate the crepe type manicotti with grandmother frome Auletta in Salerno. Filling was always ricotta/egg/cheese/parsley based
I was born and raised in St. Louis - we have "The Hill" here, where Italians settled years ago, mostly from Sicily. Our Italian restaurants here vary somewhat, but we mostly have manicotti (filled with cheese) and cannelloni (filled with meat). Both can have white or red sauce, or a mix.
I always wish Harper and Eva could come to our Hill neighborhood!!
@@susanwickiser5960 I think we'd have a great crowd to welcome them! And they could try our toasted ravioli!
@@WriterJenOnYT, I wonder what Eva would think of toasted ravioli?
I'd love to see their opinion of The Hill!
Yeah until they see you covering everything in “provel” or cutting pizza in tiny squares 😂
Italian here, from Lombardy, but I lived 10 years in Pennsylvania. My mother still makes cannelloni, either with a prosciutto cotto (ham) and mozzarella filling, or an asparagus and ricotta filling, topped with a tomato sauce, using the same kind of pasta Eva is making here. The first time I saw manicotti was in the USA, where a friend of mine makes them with a Chili filling and he uses tube shaped durum pasta (no eggs, he gets it at the store). I think I never saw "manicotti pasta" in a grocery store here in Italy, so in my mind manicotti is an Italian American dish, the kind of recipe that probably track back to a traditional Italian one (cannelloni in this case) but then changed once it arrived in North America.
TLDR version: cannelloni is the Italian recipe, manicotti is the Italian-American recipe.
Yeah I am 99.9% sure Manicotti is an Italian-American pasta shape that is extruded similar to rigatoni, meant to expedite the creation of cannelloni, or cannelloni-type dishes
My ex-inlaws were Italian and they made as much of their food as possible at home, hand made gnocchi, all the pasta was hand made as well as pasta sauce, sausages, and including butchering the baby goats in the garage with not a drop of mess. All the food was exceptional (except too much salt sometimes) 😁😁
Here in Canada, generally, cannelloni is a tube pasta that is about the diameter of a quarter. Manicotti is about twice as wide. At least with the dried pasta that is available for sale.
I'm from NYC. My grandparents are from Italy and came early in the 1900s. We rarely had manicotti which is stuffed with ricotta. More often, grandma would make stuffed shells. You do have to remember that there is a difference between Italian food and Italian American food because they had to use what they could find here in America, and over the years it became tradition.
Here's something that few Italian Americans have heard of. My grandfather's family put cinnamon and sugar in the ricotta when making lasagna, manicotti, stuffed shells, and even in zeppole, so that's how my grandmother made it. We LOVE it and when I eat those dishes without it, they seem so bland to me! 😊
I’m wondering if cinnamon was used instead of the traditional nutmeg ( expensive) and got handed down
Well said about Italian-American immigrants making due with what ingredients they could find. So true for one of the major factors in how Italian-American food evolved (probably the other factor is things like restaurants putting cream in the carbonara for reasons (probably to make it easier to serve (timing with other dishes at the same table) / easier to deal with health code stuff?)
My family is from Abruzzo (Ortona) and we make the manicotti using crepes instead of the pasta. The traditional filing is ricotta, spinach, mozzarella and we top it with a ragu. It is so delicious!
In Rome these are called crespelle indeed!
@@GuidoOrefice76well, not in Abruzzo. They’re called scripelle.
Mie nonne cooked the same way
Sounds good
This is what I make in the states, and I call it Canelloni. He only difference is hat I make fresh pasta on the thinnest setting and wrap the ingredients in it. But I’m intimidated by making crepes.
Grew up in northern Washington state, family heavily German/Austrian descent. Manicotti was the pasta tubes stuffed with cheese and herbs, sometimes also spinach. Cannelloni was the same tubes but stuffed with any meat sauce. Both could be baked covered in either a red sauce or a béchamel but most often they were white/white sauce or red/red sauce.
BC, Canada, and I think it was similar. I've heard both, and never really thought about it. Just figured it was a pop/soda thing.
I had a friend across the street whose family was Italian, and my eldest's best friend when she was little also had an Italian family. Unfortunately I never noted how their usage varied.
I love her accent. Even if I couldn't cook, I would watch your videos just to listen to Ava talk the recipe. 🤣
Here in the San Francisco Bay Area it's known as Cannelloni. My family is Irish / Scotch / English from the mid-west and never cooked any such thing to call it anything at all. The only 'Italian' at our table was spaghetti and meatballs in the true classic American sense. Thanks to Eva I am really upping my pasta game.
Yes. My SF granny called it cannelloni. Maybe that name came via the Ligurians who were the main Italian speaking immigrants in the early 20th c?
I love Manicoti. It is large.pasta tubes an inch or more in diameter, filled with cheese, and baked under meat sauce and cheese.
I love Cannelloni. To me it small sheets of pasta with meat filling( ground beef and chopped chicken liver) piled all of one end then rolled to form a tube, only about 3/4" in diameter, layed in a baking sheet side-by-ide, topped with marinera sauce and a layer of bechamel baked until the sauces are bubbly and golden. I got my Cannelloni recipe from Time-Life Foods of the World series Italy book published in the 60's.
Hello! I grew up in NJ, commuting distance from NYC. Most of the Italian Americans in my neighborhood were originally from Brooklyn or Jersey City, with southern Italian heritage. To all of us, manicotti only meant pancakes, sort of like crespelle or crepes, but maybe not as delicate. And they were always filled with ricotta, raw egg, mozzarella, parm, plus parsley., nutmeg. Sometimes, but rarely, spinach. These were then coated with just the tomato sauce from a very southern Italian-American style ragu. (tomato with sausage, beef braciole, and meatballs) No fresh pasta. Still very very delish! If this was made with the large dried (eggless) pasta tubes, then they were called canneloni.
Bayonne/Jersey City … Manicotti (pronounced Man-I-gutt) Pasta crepe filled with Ra-gutt topped with marinara…cannelloni was spinach pasta(green) stuffed with finely ground veal and herbs… years later in Greenwich Village La Lanterna on MacDougal green pasta stuffed with sweetbreads and ground veal …topa the line
Forgot Canneloni was topped with bechamel
When I was a child, we lived outside of Boston. My mother made manicotti with ricotta and egg inside the pasta and tomato sauce on top. I think she learned it from our Italian-American neighbor across the street. Our neighbor made have made a sofrito, but my mother did not. Regardless, we loved it.
I’m Calabrese, living in South Australia and it’s called cannelloni here as it is in Calabria. From my observation through UA-cam and TV, it seems that Italian Americans have developed a “sub culture” of language and food. I think it’s happening here in Australia as well but we’re not as far down the track as over there in America.
Really enjoying your program, thankyou! Buona Pasqua!
When did the bulk of Italian immigrants arrive in Australia?
It is not a "sub" culture, there is no human culture that are subordinate to any other.
I’m not really sure but late 50’s, 60’s and 70’s.???
It's Cannelloni when it is Cannelloni. Manicotti is Manicotti. Manicotti is 120 years old and it is crepes stuffed with 4 Italian cheeses (Ricotta base) and a little parsley and nutmeg. I'm sure you would find it to be disgusting and "so American".
Mmmm maybe not. I really appreciate traditional Italian food but I am quite Australianised at times. I’ve been here since I was 2. Visiting some cousins in Sicily many years ago I made a ham, cheese and pineapple pizza at their country house. They thought it was disgusting but I ate it and enjoyed it. My 93 year old mum even likes pineapple on her pizza. It’s great to have the original, but recipes do evolve.
My grand parents came to Montreal from Abruzzo and the dish was called cannelloni some stuffed with ricotta some with meat. The wraps were a type of crepe not pasta, not as heavy.
Manicotti was never stuffed only served as a pasta dish with my Mom's 'Sunday sauce'. Sunday lunch was always an Italian dish and supper was home made pizza.
Ciao, Ricardo.
I grew up in Venezuela and we call it Cannelloni. We had lots of Italians immigrating to Venezuela and we adopted their cuisine and the nmes of their dishes. Actually, recently we went to Siena and I was pleasently surprised of the fact that the smell coming out of the houses and restaurants during lunch time resembles a lot the smell of houses and restaurant in my native Caracas.
My dad immigrated to Caracas from Italy back in the 50s , before coming to New Jersey in 1969.
Canelones en Caracas, si!
My Irish/German mother from Brooklyn, learned how to cook Italian from an Italian woman in her apartment building. We called in monigott. (Manicotti) stuffed with ricotta, Parmesan, an egg and parsley. Delisio!!
I never had it when I was growing up in the States and when we moved back here to Greece I learned that it was cannelloni and that's what |I call it and eat it joyfully. I totally enjoy your videos, so thank you for them!
My first job was in an Italian kitchen and they had both. Manicotti had a cheese mixture and Cannelloni had a Meat mixture.
I'm from Australia and we call it Cannelloni.
I put spinach and cream in the meat filling and it is not runny like in the video. It is then covered in a layer of bechamel sauce and a ragu before being topped with a mixture of mozzarella and parmesan cheese.
Harper, in America- manicotti is made with a cheese filling. Some folks use the store bought pasta tube. My family did not. We made the Italian crepe to make ours. Cannelloni is made with a meat filling. Beef or pork, or a combination of the two. I enjoy your videos. Ciao Harper and Eva.
That's the way my family referred to the too!
If you use crepes, then you make crespelle, not cannelloni.
@@alicetwain the crepes are crespelle, but stuffed with ricotta and they become manicotti!
@@giapetto2 No, they become crespelle al forno.
Eva your cannelloni looks amazing. Glad to see that you mixed the béchamel into the bolognese sauce. When I make lasagna with béchamel I do add alternate layers of meat sauce and bechamel. My nonna was an extraordinary cook. Everything so light, delicious and delicate. Every Christmas she made manicotti with homemade crepes. They were stuffed with ricotta, mozzarella, Parmesan cheese and little bits of Italian sausage. Her family was from Avellino and her husband’s family from Palermo. Her husband had his mother teach her all of her recipes. So I grew up eating Sicilian food instead of Napliotano food. There is a distinct difference between manicotti and cannelloni. Manicotti is always made with ricotta and is stuffed in a crepe. Cannelloni is made with pasta and is stuffed with meat. Either way it’s delicious. 😋
We called it cannelloni. Never had the white sauce with it. We also had a dish called fathinata that was minestrone mixed with polenta. Not sure on the spelling but is a family favorite. The soup requires black cabbage to make the dish correctly. Thank you. Love your show.
I live in Windsor Ontario Canada. We border Detroit. So many Italian immigrants came after WWII to our city. I have only ever heard this dish being called Cannelloni. Most of our friends are from Rome and Calabrian region. I’m French/Irish but culturally grew up with many non as in my neighborhood. Since Pasta Grammar has debuted I have made almost every dish Ava has presented. My friends and relatives all come here now for real Italian dishes. They live my Cannelloni. 😊
You probably don't know about Manicotti because the CBC is very good at "programming" Canadians to be serfs and not to cross the border where all those monsters and dragons are. Where you sit in Windsor you probably believed them considering what you can see across the river. All Canadians believe them though, so the scenery of a failed city was only confirmation.
Too bad Windsor is becoming the ganja smoking, crackhead, cocaine, catalytic converter theft capital of ontario . Im disgusted with ottawa and local city admins.
A beautiful city reduced to rubbish
Im from Puglia (Italy). We call them cannelloni of course. The most popular kind of cannellone is with ragu' and bechamel. The second most popular type of cannellone is stuffed with ricotta and spinach. We make a type of cannellone with a crepe batter, and in that case we call it Crepes ripiene or Crespelle.
I never heard of Manicotti.
I am from marche region (center east of Italy) and I have also never heard about manicotti. 😅
Manicotti for sure, old school Italian American in the Ohio Valley of Pittsburgh-Steubenville-Wheeling. The crepes are made eggier than you would for a classic French crepe.
The first time I tried Cannelloni was in Northern Italy in 1993 and it broke my brain. One of the best things I've ever tasted, and you're right...I've never had it like this in the U.S. Can't wait to try and make this. Step one, learn how to make fresh pasta! Thank you for this video.
Forza Italia!! I am a native New Yorker and am living in Frankfurt, Germany. I have been watching your channel for some time now and have learned so much from you. I began watching while you lived in Maine. I adore your channel and Eva you are an amazing woman. Thank you both for sharing your life and with us out there. I have taken it to heart to use more olive oil (as your mom told you) and to put in the pepperoni (as your dad suggested).
So, being from New York City one just flows with the Italian way of like. My brother married an Italian woman and we have had a wonderful experiencing the Italian way of like. So (again), I have eaten lots of Italian food either in a restaurant , but especially privately.
So (again), in New York i remember hearing only manicotta. It was mostly filled with ricotta cheese and a plain sauce (they call a plain tomato sauce - marinara?) or meat sauce. BUT I lived and worked in Roma for some time. I even met President Alessandro Pertini in a magnificent practice where I had worked in. It was one of the most memorable times my like. How could I leave Italy for Germany (loooong story). Anyway, when I was in Roma, they had no idea what I was talking about when I even mentioned baked ziti. So, I made it for about 25 people (all Romans). They never mentioned manicotti they called it cannelloni. So, when I mention cannelloni in New York, I get corrected and they say it is called manicotti. So, I leave it at that. Because this could start a huuuge discussion. So (finally), that's that. I wish both of you so much happiness and keep those podcasts (or whatever they are called) coming. The one about the Italian cocktails was so funny. I just had to get up and make myself one! Viva Italia!
when she said "cheese is never too much"
i felt that
As far as I've noticed here in the States, Manicotti are stuffed with cheese, while in Italy, Cannelloni are stuffed with meat.
Yea, That's How I've Always known it! Manicot is Cheese, Cannelloni Is Meat.
From Ontario, Canada and have cannelloni.
From Vancouver, Canada and I've always called it cannelloni.
You probably don't know about manicotti because the CBC is very good at programming Canadians to be serfs and not to go visit the savages south of the border.
Manicotti is usually a one-inch tube that comes out of the box, while cannelloni is made from a rectangular piece of pasta that's rolled into a tube.
Manicotti is often cut at a diagonal, like penne, and can have ridges, while cannelloni is often straight cut with smooth sides.
Manicotti pasta has ridges that give it some bite, while cannelloni is smooth and more tender.
In traditional Italian cuisine, the dishes are quite different, but in the United States, the terms "cannelloni" and "manicotti" are often used interchangeably.
The word manicotti translates into "sleeves", while cannelloni comes from the Italian word for “reeds”
In the United States, manicotti has become Americanized with premade noodles, and many consider it the American version of cannelloni.
I realize in the US it's regional, but discovering cannelloni and manicotti in central Texas 45 years ago, cannelloni was always homemade and rolled like you make and manicotti was stuffed store-bought pasta tubes with a much larger diameter then cannelloni. Fillings varied, but cannelloni was typically meat and manicotti was usually a mixture of cheeses. I can't wait to make yours
We call them Canelones in Uruguay 🇺🇾 we use crepes instead of the pasta or tubes.
I call it manicotti. My family is from Northern New Jersey. My family is mostly Irish. I live in Virginia now and we can find both at local Italian restaurants though, not both in same restaurant. Love you guys! Hugs and smiles 🤗🙂
I also moved from NJ to Virginia, and while I love the state it is severely lacking in good Italian restaurants (at least near me)
Bronx, NY to Richmond, VA here.
New Haven, CT...Manicotti are made with crepes, like Italian American savory blintzes. Cannelloni are pasta tubes filled with meat and cheese. But the two terms are used almost interchangeably.
While rolled crepes are called crespelle in Italy…
With crepes you make crespelle.
@alicetwain My off the boat nonna called them "manneegot" when she made them with crepes, and most of the kids I went to school with called them "manneegot" and practically everyone who shops at Liuzzi's Cheese and Italian products call them "manneegot," so that's what we go with. 😉
That is the opposite to where I am from. Manicotti are the tubes, often filled with ricotta filling and covered in a red sauce. Cannelloni are sheets wrapped around a meat filling with bechamel on the top.
@@HeyBoz-04you get that sound change in southern Italy. I wish Eva would talk about language sometimes. All the time I thought we were saying things “wrong” when my family probably spoke Napolitano and not Italian.
I grew up in New York with a Sicilian grandmother. She made manicotti - crepes filled with a mixture of ricotta, mozzarella, egg, basil & oregano and topped with "gravy" (marinara sauce), topped with mozzarella, and baked. Cannelloni was a stuffed large tubed-shaped pasta usually filled with meat and baked and something that I never recall her making.
Manicotti vs cannelloni - I learned the US New England way. Manicotti is a cheese filled egg crepe “pasta” dish. Cannelloni uses pasta and a meat filling. Either way both are delicious! Me? I prefer the manicotti, as the commercially made pastas (lasagne, cannelloni) are too thick for my taste (I know, I know… I need to make my own 🤦🏻♀️). I’m drooling over your recipe. It sounds so darn delicious!
Baked cheese-filled crepes are crespelle.
In Greece we also call it canelloni (κανελονια)
And that's because Italians and Greeks...
Dutchman here. We call the meat version 'canneloni al forno' and then we have also 'canneloni ricotta e spinaci', which is also very delicious. I think it's the same all over Europe.
Also in Portugal
In Finland cannelloni alone typically implies a meat filling and other kinds would be specified, as in, mushroom cannelloni etc. Never realised manicotti is the same thing before now 😂
Also in France
I'm from Nebraska, my grandmother had a friend who was Italian. She taught us to make cannelloni with crepes and stuffed with cheese and manicotti stuffed with meat. We preferred the cannelloni as it is so light and delicious, I've forgotten the manicotti recipe. Both are time consuming labors of love and worth every minute you spend preparing them!
my grandparents are from Italy. I remember the manicotti stuffed with cheese blend and a meat sauce. Cannelloni was a stuffed with meat dish. I make my crepes and stuff with a ricotta, mozzarella with egg, nutmeg, sometimes adding a little bit of spinachas well. Restaurants are the same with cheese manicotti and meat cannelloni. I'm in Texas but in California and other states are the same.
On your napolitan sauce, I realized that my great aunt and great grandma made that with lamb, beef and pork when I was 7 for Thanksgiving. I got to grind the tomatoes for the sauce.
My family is from Isernia, Italy and we live in Montreal, Canada. We always called it Cannelloni al forno
Greetings fellow Montrealer, nice bumping into you here. 🇨🇦🇨🇦
My first encounter with Manicotti was at Osteria dei Panzoni in downtown Montreal around 1970. Cannelloni was the one with meat filling (veal, pork) and manicotti was the pancake like one with ricotta and spinach. Both were served with marinara and béchamel and mozzarella.
@@ceemichelI am from Montreal, this is also what I remember the dishes being called
My grandparents came to NYC from Palermo, Sicily. My mother made manicotti, homemade crepes filled with ricotta, mozzarella, pecorino Romano and parsley topped with a ragu.
I am not Italian, but I'm an Italian-want-to-be, though my first wife was half Italian, and we would host Christmas each year with all her Italian family. I make both Manicotti and Cannelloni. For the Manicotti, I use ground meat, ricotta, parmesan, and spinach in the filling, with an egg to hold it together. It is stuffed in the tube pasta and I serve it with alfredo sauce and then tomato sauce over it, with Parmesan cheese over it. Cannelloni, on the other hand was made from a pasta that I would roll very thinly. It is cut in about 4" pieces. The filling is made with ground meat, prosciutto,, mortadella, Onion, garlic, Parmesan, parsley and egg. It is processed in a food processor to a paste. I thin it with a little water. The filling is spread thinly on the pasta, rolled, then covered by tomato sauce and some Alfredo sauce over the middle. Between the two, I prefer the Cannelloni, though both are very good.
My respect to you
Everything sounds good except for the Alfredo sauce
A lot of work, a lot of love💜💜💜 I love when Ava sings while cooking!!!
I was asked to my daughter in law’s family for-dinner on Easter, when I asked what I could bring they all asked for my homemade Italian bread. I was told her sister was making raviolis and asked if I could bring a dish. I made the Cannelloni and was loved by all. I have made the kind with just paste and water and water the 7 hour version. But your version is so much better. For the pork I made some Italian sausage, I started making the milder but it never comes out that way, when I taste it I add a little more and all of a sudden it’s almost hot. The way I like it. Thanks love it.
In Argentina they are canelones, which is the translation to spanish of cannelloni. We usually have two types, the mince meat filling or spinach and ricotta filling, these are my favourite 😚👌
The spinach and ricotta filling is tipical from north Italy, the ragù version is more used in centre/ south Italy.
And made w/ crepes instead of pasta 🇦🇷
@@salvadorbarreiros9376 yeah, the lazy way 😂 but we’re lucky to have fresh pasta shops over there, I’m in the UK right now and it’s impossible to get any pasta like back home 🇦🇷
Here in Bavaria we call this dish "gefüllte Cannelloni" (stuffed Cannelloni), however, whatever it is called or should be called - it's a gift from heaven... then again, isn't this true for most every Italian dish 😂 As to what team I'd support I really can't say. I love my lasagne as much as I love cannelloni. Actually, right now, it's Sunday 2.30 p.m. - time for coffee/tea and a piece of cake here in my neck of the woods and I do have made a lovely cake this morning. Still, I'd much rather go for a nice plate of your cannelloni ❤❤❤
Well, must depend on the part of Bavaria. We just call it Cannelloni in the north-east 😉
@@voidbetweengalaxies779 Koa Wunda.... Oberpfalz und Oberfranken... 😂 des war dann eher GGGannelloni 😂 Nix für Unguad und Frohe Ostern vom Tegernseer Doi 🙋🏻♀Immerhin gibt's bei Eich die beste Wurscht und richtige Schmankerl ❤ außerdem, mia singa ned umsunst Da Woid Is Schee. In Bayern is's überoin g'riabig. 🥨🍺
@@sassandsavvy007 It's pronounced Gannellloni or Kannaloni 🤣🤣🤣
Frohe Ostern aus dem Fränkisch-Oberpfälzischen Grenzgebiet 😂
@@voidbetweengalaxies779 😂😂😂🙋🏻♀
Cannelloni here in the UK (England specifically but I don't imagine it's different elsewhere)
You've never had Manicotti. They are as different as puttanesca and carbonara are.
Yes, it’s ‘cannelloni’ in Ireland and, I’m pretty sure, all of Britain.
New Haven, CT here. Manicotti in my family is made with a crepe shell rolled into tubes with the stuffing, usually ricotta and baked with sauce and cheese. Cannelloni is essentially the same but is made with regular egg pasta dough.
It must be amazing to have Ava as your home family cook and learn from her, I miss my Italian grandma 😊
Cannelloni in Montreal Canada 😊
Humble BUT ACCURATE opinion....
In the Fort Worth area where urban legend says 90% of Italian restaurants are owned by Albanians (who do an excellent job in most cases), the Manicotti are cheese filled while the Cannelloni are meat or spinach filled. One of my cousins in Mexico whose husband is of Italian extraction refers to them as Italian Enchiladas which, if you think about it makes sense...
Middle of Nowhere Texas, honestly I've only 'heard' of the two dishes, and ONLY in restaurants or Frozen TV Dinners. I have never eaten either of them, because we love lasagne and the big stuffed shells.
Yes, I thought they looked like enchiladas, well TexMex enchiladas. New Mexico gets lazy and layers the corn tortillas in a pan, like lasagne.
I'm calling them Italian enchiladas from now on.
I thought the same I’m like huh enchiladas but Italian. Or are enchiladas Mexican Cannelloni?
@@Caro_dies_a_lot That seems much more likely, considering the direction of influence in the past.
I haven't watched your videos in months. I got so discouraged after commenting that I would love to make a certain sauce at home and was told it couldn't be replicated. I guess this one can't either. Good luck to you both.
I grew up in a small city in Massachusetts that had a large Sicilian community (back in the day) and my mom learned to make cannelloni for us, we're Puerto Rican. We've always called this dish Cannelloni. We also enjoy crispelli with ricotta or anchovies, and over the labor day weekend every year there's a feast to the three saints, St. Alfio, Filadelfio and Cirino. I love your recipes!
My dad’s family is from NE of Torino, San Giusto Canavese. I love this lady! What wouldn’t I give for that fabulous head of hair! The sauce and Manicotti look great, too!🌞 Watching her handle that pasta dough with the ease and expertise of my grandma Bertetto-Miller takes me back many years!🌻 The lasagna Bolognese image you put up looks like the pasta was a spinach pasta! I will definitely look for that video because spinach pasta is almost impossible to find where I live and I just love it, especially in milk soup (with lots of cheese and black pepper)!
So I am second generation Italian-American, native New Yorker, and both sides of my family have been making manicotti for generations. I have the very pan my paternal grandmother used to make her crepes and that is what I use. The crepes are stuffed with ricotta, grated cheese, and mozzarella. The sauce is a meat sauce, but there is no meat inside the crepe. I love your recipe for cannelloni bolognese and I want to surprise my family with it😊❤ I hope I can do it!! Recently found your channel and I love you guys❤❤
I'm in England and call it Cannelloni....i used to make it all the time ....my 4 children love it ....they are All adults now and still talk about my Cannelloni 😂 xxx
A.) I’m half Italian of Abrruzese and Basilicata grandparents, and I was raised in South Jersey.
B.)Italians (if they are, shall we say, blue collar) in America pronounce it as “muhnagut”
B.) In my family, in fact all the Italians I know in South Jersey, “Mah-na-coat-tee” is filled only with ricotta. Cannelloni is filled with ground meat. Both are baked in the oven.
C.) In my family, manicotti is made with a crepe, not a pasta shell, filled with ricotta (NOT MEAT) covered with a marinara and topped with BECHAMEL.
D.) Cannelloni are filled with ground beef and prepared EXACTLY as shown in this video.
E.) My family rarely made cannelloni. We made manicotti almost exclusively. I mean A LOT and only with crepes, NEVER with pasta.
Holy moley ! That looks fantastic ! I wish I could smell and taste that ! Great job !!!
I grew up eating cannelloni. I am an American from a military family where we grew up around the world. Never lived in Italy but my mom did her best to introduce us to foods from around the world. Often her versions where not authentic but still good. Her cannelloni was usually a bolognese wrapped in crepes. We loved it. Her manicotti was typical American version of ricotta, spinach, mozzarella and Parmesan stuffed in tubes and bathed with a red sauce and mozz and parm toasted on top. Not necessarily traditional Italian but still decadent comfort food.
Hi guys, I just made this recipe with just the sauce no pasta just to get the crunch. Omg. It was like parm brittle. Sending you love and blessings from St.Croix U.S.V.I. buon natale, ciao franco
I love watching "cooking" shows, but your channel is really so above and beyond! Your simple at home cooking... so inspiring, fun to watch! Food network is more about the presenter and the actual food and joy if preparation gets lost. You two have perfected sharing the journey of delicious food start to finish! ❤❤❤
Eva's cooking is always first-rate! So appetizing!
Looks amazing. I love Italian food. It doesn't matter if it's American Italian or old world Italian food. Love it all.
We just got back from spending 9 days in Rome. Tried the food and it was awesome. Here's the funny part. I've been making Eva's recipes and nothing we tasted while there was any better than what I made thanks to you two. We made sure to try things that I didn't make following your recipes and that was fun. When we tried things that I made at home, they weren't any better than what Eva taught me. Thank you so much. I am really looking forward to my next trip to Italy.
Cannelloni, I live in Hawaii and grew up in Bellevue, Washington. My childhood best friend was italian. His mother's family was from Northern Italy and his father was Sicilian. I loved eating at their house!
Stuffed manicotti and I was born in Malta but my parents immigrated to Canada (Toronto) when I was 4 months old. Then we moved to Detroit, Michigan when I was 2 1/2 years old so mostly raised in the Detroit area. I first started watching you when I searched for the Zepolle recipe and loved watching you two. I think your channel is awesome and I definitely consider myself a “FOODIE” but not only that part of it but also because you two make an awesome team and are very enjoyable to watch. You’re a charming couple and thank you for all you do and please don’t stop doing what you’re doing!! Where are you guys at in the United States? You need to open a restaurant!!
I love this! My mother is from Puglia, and made cannelloni every Easter for as long as I can remember. This is a very special dish to me.
From the lower east side in NYC from an Italian neighborhood, family were from Ragusa, Sicily. Great grandparents & grandparents called it cannelloni. Usually half made with meat filling and half made with cheese to please everyone! 😂 A big favorite for holidays. ❤❤❤ Grandmothers made the egg pasta crepes for cannelloni and aunts made with dried pasta tubes & they called it manicotti.
I made your lasagna bolognaise, and my wife (who is from Germany) absolutely loved it. I am going to try this as well. Every recipe I have tried from your site is absolute gold. Please don't change a thing.
My family is from Orsogna, in Abruzzo and came here (New England) in the 50's and we have always made the pasta for manicotti more like a crepe and roll the filling in. It's delicious :)
My in-laws came from Sicily cant wait to try this for Christmas eve.
Though not so kosher....! and not Manicotti or Canelloni. But I have reversed Type 2 Diabetes with low-carb/keto eating and hoped I could make this Keto, so I will never be diabetic again! Amazing and I am so happy! I followed Eva's recipe in the amazing Ragù Alla Bolognese . But of course, I have to use a keto flour to make the Besciamella, and had to form the whole thing more like a lasagne, using egglife egg white wraps instead of the egg pasta noodles. Lots of parmigiana, nice crusty top! I just arranged the ragù/besciamella,parmesan mixture between two layers of the wraps,(trimmed to fit the pan as they are round) covering the ragu-ed bottom. Over the second layer, I spread with the ,rest of the Ragu, the Besciamella, and the Parmesan. It was so delicious, and that crusty layer is amazing contrasting with the rest! Hope you don't mind!
My grandmother was born in the village of Santa Ninfa and grew up in Salemi. She was born in 1875 (I am over 80). She came to NY in 1900. She was my baby sitter and she ran the kitchen in our home until she was 75. I grew up speaking her dialect of Sicilian and I knew many of her Sicilian contemporaries. To them manicotti and cannelloni were totally different dishes. Cannelloni were like the ones you make with variations-- ricotta eggs and cheese rather than balsimella and other things but rather similar. Manicotti were different. They were made with a kind of crepe. The recipe for the batter was this. One glass of water and one egg beaten together with a pinch of salt and one glass of flour. The glass was a bit bigger than a cup. This made a batter which was fried over low heat to make approximately 8 0r 9 inch rounds. The heat was low enough so that they did not even slightly brown. They were filled with a mixture of ricotta egges and pecorino seasoned with salt pepper and a lot of fresh parseley. The idea behind manicotti was that they should be very fresh and pure with no hint of meat or mushrooms or any other rich darker flavors. They were dressed with a very fresh plain tomato sauce and served wit a gravy boat of sauce and grated pecorino. The sauce typically had some fresh basil in it. They were just fantastic and not at all like cannelloni. Furthermore manicotti means a muff-- a tube of fur -- carried by women in winter. It was used to keep one's hands warm and toasty in winter.
My wife is Lebanese and made mannacontti a lot. It was a favorite. Cantelloni pasta stuffed with ground, cooked, italian spices, covered with tomatos spiced like sauce, covered with mozzarella and provolone. Hot oven till cheese is bubbling and brown spots. 😋
I like your version. Taste very similar but easier to make. 😊😋
Of course! I live in the US, but moved here from Barcelona and this is called Canelons there!
SO delicious and worth the time and effort!
My mother’s side of the family are all Italian. While my mom and her parents were born and raised in Brooklyn and the Bronx, my great grandmother, who also lived with them, was a direct transplant from Sicily, (and going back, all of the family came from Naples, Sicily, or Sardinia).
They used to make manicotti regularly, but we also had cannelloni. When I was a child, I had a fatal allergy to milk, so I wasn’t allowed to eat any of it just smell it, so I can’t tell for certain what the differences were, but I believe the it was both in the shape and size of the pasta that was used and I believe one of them had meat and the other did not. Hope that helps.
I'm Colombian, I used to have that dish as kid living in my country, it was called cannelloni. Then, when I was in my teenage years, my family moved to Costa Rica. My high school cafeteria served this dish at least once a month, also called it cannelloni.
My Italian grandmother from Priano, Italy. This is on the Amalfi coast. Used to make both manicotti which is made with mozzarella, ricotta, egg, and parsley filling using homemade pasta, which she would fill and then roll and put it into the tray. Cannelloni, which was filled with chopped meat, onions, garlic browned. Then add tomato sauce and filled the homemade pasta roll it, and put it in the tray, then covered with tomato sauce.
This is the difference that we were taught in America.
I grew up in Philadelphia, Pennsylvania. The Nonnas I knew called it both manicotti and cannelloni. One taught me to make it with spinach and a lot of herbs in the tubes with the ricotta and called it a la Fiorentina. I still make it here in Maryland occasionally for my wife. Basically, it's enchiladas a la Italiana.
I grew up in Europe and it was called Cannellloni (stuffed with meat)and was everyone's favorite. it is made by rolling up thin sheets of pasta stuffed with cheese or meat --not made with a tube of pasta. I ordered cannelloni in Milano that came as rolled pasta sheets stuffed with the most delicious ricotta and spinach filling and was lighter than a cloud. Growing up, my Italian neighbor used to make cannelloni with hand made pasta sheets. The only place I have seen cannelloni on the menu and served as rolled up sheets of pasta in the USA is Sardi's Restaurant in NYC. I have heard something about manicotti being tube pasta stuffed with cheese (like a cannolo) and cannelloni being rolled and stuffed with meat, but as I said, I have had rolled cannelloni in Milano and it was stuffed with ricotta. I love cannelloni but nobody in the US knows what it is.