Manicotti/Cannelloni: Traditionally Made with Pasta or Crepes?

When it comes to cannelloni and manicotti, two popular Italian dishes, the question often arises as to whether they should be made with crepes or traditional pasta sheets. This article aims to explore the traditional origins and variations of these beloved dishes, drawing insights from the regions where they are most commonly found.

Traditional Pasta Sheets in Northern Italy

In the northern region of Emilia Romagna, particularly in areas like Parma and Modena, the traditional preparation of cannelloni minions involves using a pasta similar to crepes. These delicate sheets are made by folding flattened, thin layers of pasta dough and are then filled with ricotta, Parmigiano Reggiano, and spinach. This unique preparation is known as panzerotti, and it is a hallmark of the local cuisine.

Crepes in Italian Cooking

Crepe-like pancakes, known as scripelle, are sometimes used in southern Italian cooking, particularly in the region of Abruzzo. These thin and delicate sheets are often added to soups or served as a primi piatti (first courses) in light and flavorful dishes. While not traditionally used for manicotti or cannelloni in this region, they can be used for a unique twist that results in a lighter, more delicate dish.

Lasagna Variation with Crepes

Another interesting variation is the use of scripelle in place of traditional lasagna pasta sheets. Some chefs and home cooks experiment with this alternative, resulting in a lighter and more delicate version of the classic Italian dish. This adaptation is less common but can be found in some cuisines where experimentation with new ingredients is encouraged.

My Mother's Tradition

Even within the same region, preparations may vary. My mother, who is originally from the Emilia Romagna region, makes panzerotti with traditional pasta sheets rather than crepes. This traditional approach is still prevalent in many homes and restaurants, ensuring the authenticity and consistency of flavor that generations have come to love.

Conclusion

In summary, cannelloni and manicotti are traditionally made with pasta sheets in the majority of Italian culinary regions. While crepes and thin lasagna sheets like scripelle are used in some variations, the traditional preparation involves pasta. The choice to use crepes or pasta ultimately depends on personal preference and regional tradition.

For a truly authentic experience, stick to pasta sheets, but if you're feeling adventurous and want to try something new, give the crepe or scripelle version a go. In the end, the most important thing is to enjoy the wonderful flavors of these Italian classics!

Key Takeaways

Cannelloni and manicotti are traditionally made with pasta sheets. Crepes or thin lasagna sheets like scripelle can be used for a lighter variation. The choice between pasta and crepes depends on personal preference and regional tradition.

Further Reading

For more information on Italian pasta and regional dishes, refer to the following resources:

The History of Pasta Cannelloni Recipe with Ricotta and Mozzarella Sauce How to Make Italian Crepes and Pasta Pages (Scripelle)