Cannelloni alla Spoletina

Davanti filled fresh pasta tubes with beef and vegetables, covered them with a light béchamel, and baked the dish au gratin. Fresh summer black truffle provided the final Umbrian accent.

“Alla Spoletina” points toward Spoleto and its surrounding landscape, where black truffles are an important ingredient. The label here describes Chef Roberto’s regional inspiration; it should not be read as a claim that every Spoleto household follows one fixed cannelloni recipe.

The dish was announced June 10, 2026 for service beginning June 11.