A favorite from a local Italian restaurant, here is a group effort to duplicate the taste at home. It is the result of many conversations with the owner, whi was very reluctant to share his recipe but gladly answered questions about our technique and ingredients. It is a work in progress; thankfully each version has been tasty so far. At the time of this posting, Rosatella is not a recognized ingredient. You will need a batch of it to cover the stuffed canneloni.