Cannelloni ripieni. – Stuffed Cannelloni.

Cannelloni ripieni. – Stuffed Cannelloni. – Cooperativa Produttori Latte e Fontina

Cannelloni ripieni. – Stuffed Cannelloni.


  • crepes
  • 200 g of fondue (you can find it ready in our cans)
  • 200 g of spinach
  • 400 g of potatoes
  • Two eggs
  • breadcrumbs
  • 200 g of Fontina cheese
  • nutmeg
  • salt
  • pepper
  • butter

How to make Cannelloni ripieni. – Stuffed Cannelloni.

Prepare crêpes and let them cool.
Separately, boil the spinach and potatoes; then mix with the fontina cheese cut into small cubes, two eggs, some breadcrumbs, a pinch of grated nutmeg, pepper to taste, and a bit of salt. Stuff the crepes with the prepared filling as if they were small sausages. Pour the hot fondue over them, dot with butter, and bake for 10 minutes in the oven. Serve hot.

p.s. with the leftover fondue, the next day, you can cream a good risotto, gratinate vegetables, as well as indulge in excellent appetizers!

Cannelloni ripieni. – Stuffed Cannelloni. is a Regional Recipe from Aosta Valley

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at