Cannelloni are large hollow cylinders of pasta that are stuffed and baked. In her book, the Food of Italy, the great cookbook writer Claudia Roden attributes the origins of this pasta dish to Amalfi, a town in the Southwestern Italian region of Campania.
Making cannelloni will require a filling. There are many cannelloni filling recipes but this recipe for stuffed cannelloni calls for a filling of salmon fillet wrapped in spinach, a unique filling that will surely delight your guests.
The Brazilian chef from O Bar da Dona Onça and A Casa do Porco in São Paulo has been recognised for her outstanding contribution to the restaurant industry and her role in driving positive change in her community.