The cannelloni was invented in 1907 at the restaurant La Favorita better known as the ‘O Parrucchiano in Sorrento, Italy by the chef Salvatore Coletta.
They were known as strascinati (dragged) because the pasta was rolled and stretched by a rolling pin. They acquired a remarkable reputation along with the chef Nicola Federico (born in Naples July 2, 1891) who moved to Sorrento at a young age and married the young Sorrentina , Fortunata Scarpati (born December 26, 1901). Nicola worked in the restaurant for 31 years and became famous because of the Zeppole di San Giuseppe and the strascinati , which in the meantime had taken the name cannelloni .
During the Second World War, with many families moving to Sorrento from Naples to escape the bombings, the cannelloni experienced a boom and became the popular dish of the restaurant particularly on Sundays. It was recalled that 120 kg of pasta was prepared and completely consumed in one day.