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Nope Casanti is not the same recipe as Canolli. It is a normal bread dough, flattened and cooked somewhat crisp,, spread with ground salt pork, garlic and rosemary mix, then filled with cheese like asiago or parmesan . They arent swee like cannoli. Another name for the Pasta Fritte is Frittelle.

Casanti :chef: I have done more research and found that the bread that we call Casanti is referred to as Crescentine in Modena. The "irons" that we cook them on are called "cotte" but the Crescentine were originally made in clay disks called Tigelle. The bread dough was put into the Tigelle...

Thanks for the replies. Sompanelli is a very liquified bread batter. It is cooked on the stovetop between 2 round flat "irons" until crisp. When done it is spread with a mixture of garlic, rosemary, salt pork, butter etc... and has grated asiago cheese sprinkled over it. it is folded in half...

I was wondering if you were ever able to find the recipe for Sompanelli? I also grew up with it but didnt get the recipe from my husbands relatives who had it. I do have people that I may be able to get it from but it would take some doing. If you have received it already could you please pass...