Cannelloni

Squares of fresh egg or spinach pasta wrapped around a filling and baked. Though they originated in northern Italy, probably in Piedmont, they are now prepared throughout Italy. Also see crespelle and scripelle. The word comes from cannello, which means welding torch or blow pipe. In Bologna they are traditionally called borlenghi, in Tuscany they are occasionally referred to as ciaffagnoni, and in areas near Rome they are known as fregnacce.