Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.

Cannelloni originally came from Italy, brought to Catalonia at the end of the 18th century by foreign chefs working in the first inns, or fondas. By the 19th century, thanks to emblematic restaurants such as the Maison Dorée, it had become popular with the bourgeoisie, who saw it as very refined food.

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.

Cannelloni is a tube shaped dry pasta about 7 cm / 3″ long and 2cm / 2/3″ wide. It is stuffed with filling, covered in a sauce and cheese then baked. It does not need to be cooked before filling, it softens when baked in the oven.

Cannoli are a truly timeless dessert that will usher you back into the heart of ancient Sicily.

• Origin Story. The traditional cannoli originated in the Sicilian city of Palermo.
• Cannoli Variations.
• Make it Cannoli Night at Basta Pasta.

You usually have them for Sunday lunch, but cannelloni can be prepared any time for a perfect dinner. They're a traditional Italian dish, and can be filled in an infinite number of ways, meeting everyone's needs and desires.

Large, hollow, cylindrical pieces of pasta. “Cannelloni” in Italian literally means “large reeds,” which, appropriately, is what this pasta resembles.

If rumours are anything to go by, history would have it that this shape was created over 100 years ago, in the coastal town of Sorrento by a young chef named Nicola Federico. Today, cannelloni are often conflated with manicotti pasta, being used interchangeably to denote the same shape.

They also introduced the technique of combining nuts and fruits with sugar and honey. Gaetano Basile claims that cannoli come from the Palermo and Messina areas and were historically prepared as a treat during Carnival season, possibly as a fertility symbol. The dessert eventually became a year-round staple in Sicily.

According to Sicilian tradition, when you offer cannoli to guests, there must be at least 12 on the serving plate. Another old tradition recommends serving them on a platter piled high in the shape of a Turk's turban, la testadelturcu “turk's head.” Sicilians believe more is best when it comes to cannoli.

SicilyItaly Cannoli/Origins

History Of The Cannoli As a staple of Sicilian cuisine, many people believe the cannoli originated in Sicily in Piana Degli Albanesi, but this traditional Italian dessert may possibly be traced back during the Arabic rule of the island, also known as the Emirate of Sicily.