Cannolino Salmone Philadelphia Cipollina con le Noci

The Cannolino Salmone Philadelphia Cipollina con le Noci is a contemporary Italian antipasto or light secondo that combines a crispy fried pastry shell with a savory filling of salmon, cream cheese, spring onion, and walnuts. Its name translates to "small cannoli with salmon, Philadelphia, spring onion, and walnuts," reflecting a modern Italian fusion approach that marries classic cannolo technique with international ingredients. The dish likely originated in the Veneto region, where seafood and creamy dairy are common culinary partners, and has gained recognition through venues such as Cantinetta Venegazzù in Treviso, Italy, where it is featured and documented by ReTubeIt contributor JustUs.

Key ingredients include a deep-fried or baked cannolo shell (often made from dough similar to traditional sweet cannoli but unsweetened), smoked or cured salmon, Philadelphia-style cream cheese, thinly sliced or minced cipollina (spring onion), and chopped walnuts. A great version is distinguished by a shell that shatters upon biting while remaining light and not greasy; the filling should be well-chilled and balanced—creamy cheese offset by the briny salmon, with the sharpness of raw spring onion and the earthy crunch of walnuts adding textural contrast. The proportions must avoid overwhelming the salmon’s flavor.

Regional variations may substitute other soft cheeses such as ricotta or mascarpone, use different nuts like pistachios or hazelnuts, or replace salmon with trout or smoked mackerel. Some interpretations add lemon zest or capers for acidity. In the Treviso–Veneto area, the dish may appear as part of a cicchetti spread, served in miniature form. Cantinetta Venegazzù’s version, as noted by JustUs, adheres to the classic combination listed in its name, emphasizing local ingredient sourcing and precise execution.