Cannelloni (Italian: large reeds) are rectangular or circular pasta sheets that are rolled into a cylindrical shape encompassing a filling.
After a pasta sheet has been boiled, it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically a classic tomato or béchamel sauce.
Cannelloni is often erroneously referred to as manicotti (Italian: sleeves) which is actually a filled Italian dinner crepe, as opposed to pre-rolled pasta.
While many Americanized versions believe manicotti and cannelloni are interchangeable, traditional Italian dishes make cannelloni with pasta and manicotti with a specialized crepe pan.
The cannelloni was invented in 1907 at the restaurant La Favorita better known as the ‘O Parrucchiano in Sorrento, Italy by the chef Salvatore Coletta.
Class Menu
Bruschetta with red onion jam, provolone and prosciutto
Pork and Veal Cannelloni
Cooked in a napolitana pasta sauce
Red wine poached pears
with mascarpone cream filling