CANNELLONI, meaning ‘large reeds’, is a made by wrapping 4 inch square sheets of partly cooked sheets of egg pasta around various fillings of meats, fish or cheese. Its origins date back to early references to ‘macheroni ripienti (stuffed pasta) in late 1700s. The name ‘cannelloni’ appears at the turn of the 20th century.
Legend has it that it was the composer Gioachino Rossini who was from Pescaro, in the central Italian region of Marche. Cannelloni is still popular in the Marche and in Abruzzo.
Similar to MANICOTTI, meaning ‘big sleeves’, cannelloni showcases the art of pasta making. Manicotti is an American invention and is extruded into ridged tubes of about 1 inch in diameter, that are cut in a diagonal at the ends. Much like penne. Manicotti are most often filled with ricotta cheese and baked in a tomato sauce.