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Stracci | Hidden Gem of Italian Cuisine
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Stracci | Hidden Gem of Italian Cuisine

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Today we’re back to shine a spotlight on another hidden gem of Italian cuisine! This time we’re looking at a dish that probably very few people have heard of (even in Italy) but it very well might SEEM familiar to many of our Italian-American viewers.

And we have a theory as to why that might be…

Check out today’s video to learn all about an incredible baked pasta that has all the flavor of the famous classics, but is quite a bit easier and quicker to make!

If you enjoy this video, please give it a like and subscribe to the channel!

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STRACCI DI ANTRODOCO RECIPE – https://www.pastagrammar.com/post/stracci-di-antrodoco-italian-stuffed-crepe-recipe

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31 Comments

  1. @PastaGrammar

    Very curious, if you've eaten or made manicotti… was it made with pasta or crepes? And if you're of Italian descent, what region is your family from? Trying to compile some data for our new theory!

  4. @gigibenea3529

    ❤😂Eva , your French pronunciation is perfect for crêpes😂…. not the English crap😂😂😂😂… thanks for sharing these recipe

  6. @cihualong955

    My paternal grandparents were from Casalbordino. My maternal grandparents were from Valguarnera, Sicily. Their cuisines seemed very different. My father's family ate very complex, spicy food and my mother's family prepared simple, fresh meals. I would love to learn anything about the dishes or customs of those areas. Thank you, and thanks for the great videos!

  9. @BM-ki8bn

    Same in Austria and South Tyrol (Alto Aldige) ,and Switzerland but a gryere mountain cheese instead. Different names , but same dish

  14. @ccrider-ks7hd

    There are some Italian families I know who use soft tortillas to make this dish and cannelloni instead of making the crepes from scratch.

  16. @David34981

    As has been pointed out, Harper… 🙂 Your pronunciatino of crêpes is wrong, and Eva's is correct. It might be funny, but that's just the way it is!!!

  19. @memole1308

    Not like the traditional cannelloni, but this is similar to how we would make cannelloni with "scrippelle teramane", which are popular in Abruzzo (as mentioned at the end of the video). I would use traditional ragù sauce and add ragù, parmigiano, mozzarella and a little bit of besciamella inside each single scrippella. Thank you for the video!

  21. @hetesforgo

    It is great as always! In Hungary we have a very similar dish called "Hortobágyi palacsinta". It is not an old recepie, it was made for an exhiition in the 50's, so maybe it's based on this.
    Altough the dish had a bad reputation for years becauce the restaurants could hide any leftover inside today you can find it in good quality again.

  22. @gabrielmppoa

    I have grown up eating this Stracci and never knew it was really an Italian dish. However in my family it was called by another name.

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