Re: [Sca-cooks] Information and History of Cannelés

[Lorenz Wieland]

Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach Susan Fox-Davis:
>
>> Hullo Emma!
>>
>> I've never heard of these.  They sound cognate to Italian Cannolis 
>> somehow.  Sounds yummy!
>>
>> Selene Colfox, Caid
>
>
> I could be wrong, but I suspect that they're actually named for the 
> channelled mold (Emma described it as crown-shaped) they're 
> traditionally baked in. It's a little fluted copper cup. I did a Web 
> search and found a page in French advertising the molds, which, when 
> translated by Google, said something about channelled molds from 
> Bordeaux. I at first scoffed at this, figuring, "another bad computer 
> translation," but when I looked more closely, that's exactly what they 
> were...


I'm not sure the two ideas above are contradictory, especially if 
canneles do indeed go back to the 14th century, as claimed (is there any 
documentation on this?).  "Cannoli" could very well be a corruption of 
"cannele."  There's certainly abundant evidence of various food items 
and terms crossing back and forth between southern France and northern 
Italy over the last thousand years or so...

-Lorenz