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Meat CannelloniDelicious 'sleeves' of hand made pasta, layered on bchamel, stuffed with Stefania's special mix of beef, chicken and pork, and topped with tomato & basil sauce, and a sprinkle of parmigiano. Like most fresh egg pasta dishes, Cannelloni are a tradition of Emilia Romagna (in the northeast of Italy). Early references to macheroni ripieni (stuffed pasta) can be traced back to 1770; but the word 'cannelloni' seems to have appeared at the turn of the 20th

I finish it with a sprinkle of grated Italian Parmigiano cheese

)* = 2 servings

and mop-up the plate with focaccia bread

or to make some pretty amazing bruschetta

and topped with tomato & basil sauce

extra virgin olive oil

Rigatoni or Pappardelle

In Bologna

I make these with local organic eggs and flour

These came to Europe from the New World in the 16th century

warm up in a pan

This is meat-lovers dish