cannelloni

‘Big reeds', cannelloni were originally known as strascinati, pasta squares rolled around a filling to form tubes, then baked with sauce and usually cheese. In the 20th century it became possible to purchase the pasta in ready made tubes, similar to manicotti.

Cannelloni is the form of pasta most popular on the former Tuscan/Genoese island of Corsica. In the Abruzzo, cannelloni all'abruzzese uses two kinds of flour (wheat and corn) and three kinds of meat.