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!
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.
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.
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.
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.
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 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.
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 ❤
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 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 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 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.
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.
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.
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!
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! 😊
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
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?
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.
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.
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.
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.
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'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.
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.
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.
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!
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.
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 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.
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.
We make manicotti...crepe style...not pasta...much lighter..my Mom made them delicious..the inside was filled with ricotta mixed with fresh parsley, Pecorino, and one egg to bind it salt and pepper served usually with good Marinara tomato sauce....no meat... .
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.
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.
Cannelloni 🇦🇺 🇫🇷 🇮🇹 Origin It’s odd to cook the meat first. Normally you mix everything together and stuff (or roll) the cannelloni THEN cover with sauce, ricotta/cheese/bechamel and cook ….I don’t find any difference between boiling OR just letting it cook in the oven. The result is the same and less of a pain compared to boil and cook. (I’ve tried both ways) My stuffing is more like what you would do to make meatballs - less liquid I think yours would be much more pleasurable to eat - Grazie ….Do you have a video for Osso bucco? I’m making it in a couple of days
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 😂
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.
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.
In the television show The Sopranos, mobster Phil Leotardo often wanted manicotti (with a colloquial Italian-American pronunciation), but instead compromised and ate grilled cheese off the radiator. Source: Wikipedia
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'm from St. Louis. To me, Manicotti and Canelloni are both very similar and use the same type of pasta noodle. The only difference as far as I knew was what was stuffed into them. If it was stuffed with cheese, then it was Manicotti. If it was stuffed with meat, then it was Canelloni.
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.
In Catalonia they are also called canelons. And they have beixamel! They are divine, even the store-bought. And curiously, the older they are, the better they taste. For Saint Steven, we take all the leftovers from christmas and we use them as the stuffing. Everyone knows they taste better mid-january though, when it has aged properly😂. In my family, we also eat cannelonni every wednesday. It MAY VERY PROBABLY come from Italy 😂😂 Though removing the tomatoes was a masterclass 😐
I’m Calabrese, living in South Australia and it’s called cannelloni here as it is in Calabria. From my observation through RU-vid 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.
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 🤗🙂
Mannicotti, Canneloni Baked Ziti, all only differ by the shape and size of the pasta. We used to use, veal, pork and beef mix if doing a meat gravy. No nutmeg. Many times we would not use meat at all, only stuff with cheese (and sometimes spinach) and use tomato gravy. We also use ricotta not bechamel. Yes there can never be enough cheese. My people are from Naples and a lot of the folks here are Sicilian. Philadelphia, PA.
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. 🥨🍺
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
16:17 Love this channel! Also I just realized that Eva looks like the splitting image of a younger Mandy Patinkin from the Princess Bride and Criminal minds (one of my favorite actors and very handsome to boot)😊
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 🇦🇷
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 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!
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.
Around Chicago here, both terms are used in restaurants. I'm in no way Italian, but perhaps we started saying Manicotti because Cannelloni and Cannoli can easily be ordered accidentally in place of each other by those of us who are not as well-versed in the terms.
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.
Cannelloni and Manicotti in the context that you have described is the same thing, tubed pasta. Manicotti is a rigatoni... The Manicotti that I'm familiar with are not tubettoni pasta its a sheet pasta, a crespella.
Harper and Eva: My Grandmother's family was from San Rocco, outside of Naples, and she called the cannelloni "manicotti" most of the time, but she did not make them with pasta; she made them with crespelle,which she filled and rolled and then baked them in the oven with tomato sauce. Thought you might like another option, Thomas
A Roma li chiamiamo cannelloni. Secondo me dentro non ci va il ragù ma una cosa simile a quello che si mette dentro i tortellini o i ravioli. Altrimenti in cottura si spappola tutto. In alternativa sempre valido farli con ricotta e spinaci e poi conditi con il ragù. Il termine manicotti penso sia italo-americano. Il manicotto è anche, in idraulica, un pezzo che collega due tubi. La forma è quella e io ho sempre pensato che venisse da lì. Probabilmente i siciliani o i campani arrivati in America li chiamavano così e così sono rimasti.
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.
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)!
I'm a second/third generation Italian-American who grew up in New England. We call the pasta tube version cannelloni and the version made with crepes manicotti.
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
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!
I live in Glasgow, Scotland, we call it cannelloni and we love it. I don't make my own pasta, I use fresh Lasagne sheets lol. I'm so pleased that my recipe is very similar to Ava's. I never thought to add nutmeg to my bolognese sauce though. Thank you for sharing this video.
