100
Years of Cannelloni

This year, we celebrate the centenary of one of Italy’s most iconic recipes: the cannelloni. “The birth of cannelloni in Amalfi” is the title of a publication by Gaetano Afeltra dated 1987, that tells the story of how the cylinder-shaped pasta filled with the freshest local ingredients was invented in Amalfi. It is said that the two Amalfitan families, Vozzi and Barbaro, respectively owners of Hotel Cappuccini and Hotel Luna, had established a courtesy rule: when one of their Chefs would come up with a new recipe, the first taste and judgement belonged to the other. Therefore, when in August 1924 the Chef of Hotel Cappuccini came up with the cannelloni, he submitted them not only to the judgement of Don Alfredo Vozzi but also to Don Andrea Barbaro, owner of Hotel Luna. They both appreciated the tasty dish so much that they ordered the bells of the Convento’s church to be joyfully rung. The bells echoed in all the city of Amalfi. This is how one of the most important dishes of Italian culinary tradition was born at today’s Anantara Convento di Amalfi Grand Hotel.