A complete regional Italian cannelloni gratin with béchamel, Pecorino Toscano, professional technique and wine pairing.

Cannelloni di Farro Ripieni di Carciofi e Funghi Porcini con Besciamella al Parmigiano (Italian Spelt Cannelloni Filled with Artichokes and Porcini Mushrooms) Cannelloni are usually leftovers dressed up for Sunday, which is what makes them worth rebuilding properly. Here the sheets are rolled from spelt, the old grain the Romans called farro, which gives the pasta a faintly nutty flavour and a matte surface that grips sauce as white flour never does. The filling is artichoke

Cannelloni di Carne (Italian Beef and Pork Cannelloni with Besciamella and Tomato Ragu) Cannelloni di Carne are sheets of fresh egg pasta rolled around a braised beef and pork filling, veiled with tomato ragù and besciamella and baked until the top blisters and the exposed edges catch. They belong to the same family as lasagne, but the rolled tube changes the dish: every portion carries its own sealed core of meat rather than a layer that has been cut through. The whole thing