Cannelloni n°100

The origin of Cannelloni is very old: among the first forms of pasta born from the mixture of flour, water and salt, we find Gnocchi and Cannelloni, that is to say, strips of pasta of different lengths rolled up on them. - even by forming perfect small cylinders for stuffing.

Cannelloni, thanks to their large size, are particularly suitable for filling with meat or vegetable and ricotta stuffing. The most common recipes for Cannelloni are those in the oven, filled with a tasty stuffing and covered with a thin layer of tomato sauce and bechamel sauce.