Cartellate used to be depicted on cave paintings dating back to VI B. C. and were given to deities to invoke for blessings on harvest.
The process of making cartellate is divided into two phases. Firstly, you need to: cut the dough into 2-inch-wide thin and long strips; wrap each strip around itself to form a loose coil; then, roll to form little wheels with several indentations and to shape them like a rose.
To make calzonelli you need manual skills. Once you have made a thin dough for the outer shell, you need to add the almonds paste in small portions; then wrap the pasta around the filling and cut it with a fluted pasta cutter wheel. It will look like a tiny raviolo.