Site
Contact
One address reaches the kitchen: hello@cannelloni.net. It gets read by a person, usually within a few days — faster if the subject line says what the email is about.
What we’re glad to hear about
- Corrections. If a quantity, temperature or claim on any page is wrong, we want to know more than we want anything else. Include the page URL, the sentence in question, and — if it’s a cooking result — what you used and what happened. “The béchamel ratio on the beef page made a sauce too thick to pour” is fixable; “it didn’t work” sadly isn’t.
- Questions a page didn’t answer. If you read the filling guide or the mistakes list and your situation still isn’t covered, ask. Good questions become updates to the pages.
- Family recipes. If your family has made cannelloni or crespelle for generations and does something differently from us, we’d genuinely like to hear it — regional variations are the most interesting mail we get. Credit given if it changes a page, or anonymity kept if you prefer.
What we can’t help with
- Sponsored posts, link placements, “guest content.” We don’t publish them at any price — please don’t pitch. How the site actually earns money is laid out in the affiliate disclosure.
- Product-review requests from manufacturers. We buy what we test at retail, so a free sample can’t buy a mention.
- Live cooking emergencies. By the time we reply, dinner is decided. For mid-cook rescues, the mistakes page is organized by symptom for exactly this reason.
Privacy of anything you send is covered in the privacy policy: your email is used to reply to you, and for nothing else.