Setaro's cannelloni (Italian for "large reeds") are supersized hollow tubes perfect for stuffing with anything your heart desires. The origins of this pasta shape are a minor mystery. However, it is said to have originated in Campania, the southwestern region of Italy that includes Naples, in the 19th or early 20th century.
Cannelloni is enjoyed across Italy and even in the Catalan region of Spain, known as canelons. In Emilia-Romagna, cannelloni di carne is a favorite, filled with a hearty Bolognese ragu and topped with bechamel and cheese before being baked in the oven—like a spherical lasagna, perfectly portioned for easy serving. Spinach and ricotta are another common filling found across Italy, topped with a light tomato sauce and fresh mozzarella.
Since 1939, the Setaro family has been making pasta on a winding street in Torre Annunziata in Naples. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.