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.
Jerome Ianmark Calayag has been crowned winner in the regional heat of the world's biggest talent search to find the best young chef. He was joined on stage by three other special award winners. Discover all the winners and their signature dishes.