Sicilian Cannolo

Sicilian Cannolo

"Il cannolo" is a dessert typical of the most beautiful Sicilian traditions, loved and appreciated by many generations. It has ancient origins even though it has undergone several transformations over the centuries. Legend tells that he was born in Caltanissetta; in the period of Arab domination, the emirs possessed a harem rich in women and these, to satisfy the pleasures of the same, used to devote themselves to the preparation of many dishes, including "cannolo". With the arrival of the Normans, the harems emptied, but the Arab culinary tradition remained and "cannoli" continued to be produced in the city’s convents.
It is served mainly as a dessert and its characteristic lies in the cylindrical sheet, produced by hand, with a pleasantly crunchy consistency. According to the classical tradition, its interior is filled with fresh sheep’s ricotta, but there are many modern variations such as cocoa cream, Bronte pistachio cream and chantilly cream, enriched with candied fruit, chocolate drops, vanilla and cinnamon aroma. The cannoli are usually decorated with icing sugar and dried fruit grains (almonds, pistachios, hazelnuts) which is placed on the portion of filling that protrudes from the wafer.
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