Crespelle alla Fiorentina offers a delicate alternative to classic manicotti, with soft, lacy crêpes standing in for pasta sheets. Yet this technique is far from unusual in parts of Italy. In Tuscany, particularly Florence, crespelle have long been treated much like fresh pasta, folded or rolled around ricotta and spinach and topped with béchamel and tomato. This Florentine tradition is centuries old: Catherine de' Medici is widely credited with popularizing crespelle in both Tuscany and France, helping shape what we now recognize as the French crêpe.
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Author
Gabriele Bertaccini | 2026-05-29
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