Cannelloni as we know them do not appear in medieval or Renaissance Italian cookbooks. The dish is generally dated to the late 19th, early 20th century, with roots in southern Italy, most often Campania (Naples area). The earliest written references show up around the 1900s, when pasta production improved enough to make large sheets practical for stuffing and rolling. The term "Cannellone" comes from “canna” (reed/tube, and it literally means “big tube”. The Italian American community calls them