Cannelloni

This tube-shaped Italian pasta variety was invented around 1907 by a Neapolitan chef Nicola Federico, who was working at a popular restaurant in Sorrento called La Favoria at the time. Originally called strascinati, the pasta was later renamed to cannelloni after gaining popularity due to an influx of people from Naples into Sorrento during World War II.

Cannelloni are usually stuffed with meat, cheese, or vegetables, then baked in sauces based on tomatoes or cream. The pasta pairs well with meats such as beef, pork, and veal, cheeses such as mozzarella and ricotta, vegetables such as carrots, spinach, and celery, along with various sauces, herbs, apples, and walnuts.