The Sicilian cannolo is now a symbol par excellence, famous all over the world and officially among traditional Italian food products.
That one of the highlights of Sicily is food is known to everyone, whether sweet or savory. However, there are some typical products that are now famous all over the world and immediately come to mind the moment one thinks of the beautiful Mediterranean island, one among them being the Sicilian cannolo.
This very tasty and typical dessert is considered the undisputed prince of Sicilian pastries and has entered the list of traditional Italian food products of the Ministry of Agriculture, Food and Forestry.
The origins of the Sicilian cannolo
According to the legend, the Sicilian cannolo originated in Caltanissetta, which means “women’s castle” in Arabic. During the period of Arab rule, the emirs owned a harem full of women who, to satisfy their pleasures, used to devote themselves to the preparation of many dishes, including the cannolo. With the arrival of the Normans, the harems emptied and the population converted to Christianity. But the Arab culinary tradition remained, and cannoli continued to be made in the convents of the city of Caltanissetta.
This typical dessert has a crisp, crumbly rind and is filled with ricotta cheese. Put like that it would seem like a trivial dessert, but it is not at all. Every pastry shop has its own recipe, handed down from generation to generation, tried and tried again.
More than just waffles and ricotta cheese! The quintessential Sicilian pastry was already appreciated by the ancient Romans: “Tubus farinarius, dulcissimo, edulio ex lacte factus,” Marcus Tullius Cicero called it when he was quaestor in Sicily, in Lylibeum (today’s Marsala), before becoming Roman consul destined for imperishable fame.
Although it originated in Caltanissetta, the Sicilian cannolo owes much of its fame to the Palermitan pastry chefs who have personalized the recipe and have dedicated more than one celebration to this dessert: from the “Sagra del Cannolo Siciliano,” to “Cannoli & Friends,” which takes place in the beautiful setting of Piana degli Albanesi.
Differences between Catania and Palermo cannoli
The traditional recipe for the Sicilian cannolo, as we mentioned, is based on soft and velvety sheep’s milk ricotta cream.
A small curious note, however, divides the Sicilian cities, particularly Palermo and Catania. The zest of the cannolo is in fact made differently in the two cities. In the Palermo area, the rind (zest) of the cannolo is prepared by adding white wine and bitter cocoa, as well as flour, butter, sugar and eggs, while sheep’s milk ricotta, sugar and chocolate chips are used for the filling. Candied orange peels and a dusting of powdered sugar are added to garnish the ends.
In Catania, on the other hand, the cannolo rind is prepared by adding only white wine. For the filling, sheep’s milk ricotta cheese is also used here, passed through a sieve to be smoother, chocolate chips and cubes of zuccata to enhance the flavor even more. The topping at the ends of the cannolo involves the addition of pistachio granules and a dusting of powdered sugar.
A dessert all to try!
The Sicilian cannolo is without a doubt one of the best desserts you can find in Sicily.
After years and years of tradition, experience has ensured that every pastry shop knows its stuff so it still remains to identify the best in charge, but we certainly have a few to recommend:
Irrera 1910, Messina
Pasticceria Savia, Catania
Caffè Sicilia, Noto
Antica Dolceria Bonajuto, Modica
La casa del Cannolo, Palermo
All that remains is for us to wish you bon appetite!
