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Cannoli

This article is about the Italian pastry dessert. For the Italian pasta dish, see Cannelloni. For the kidney bean, see Cannellini.

Cannoli
Sicilian cannoli with cherry and pistachio
Alternative namesCannolo (Italian singular form), cannolo siciliano (Italian singular form), Sicilian cannoli
TypePastry
Place of originItaly
Region or stateSicily
Main ingredientsFried pastry dough, ricotta filling[1]
Variations
Cannoli topped with chopped pistachios, candied fruit and chocolate chips sprinkled with confectioners' sugar
Sicilian cannoli with chopped pistachios and candied cherries

Cannoli[a] are Sicilian pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese.[4][5][6][7] Their size ranges from 9 to 20 centimetres (3+1⁄2 to 8 in). They have since spread to mainland Italy, where they are known as cannolo siciliano (lit. 'Sicilian cannoli').

In culinary traditions across Sicily, regional variations in cannoli fillings reflect local preferences and ingredient availability. In Palermo, cannoli are decorated with candied orange zest, adding a citrusy sweetness to the filling. In Catania, chopped pistachios are favored, adding a distinctive nutty flavor and texture. Ramacca is known for its purple artichokes, which also feature as filling in some cannoli recipes.[8]

  1. ^ "Homemade Cannoli". Food Network. Retrieved 20 February 2023.
  2. ^ "Definition of CANNOLI". www.merriam-webster.com. 15 April 2024. Retrieved 19 April 2024.
  3. ^ "The American Heritage Dictionary entry: cannoli". www.ahdictionary.com. Retrieved 19 April 2024.
  4. ^ "Cannoli di ricotta, la ricetta della tradizione". La Cucina Italiana. 6 December 2022. Retrieved 29 November 2024.
  5. ^ "Digging into the Sweet History of Sicilian Cannoli". La Cucina Italiana. 10 November 2020. Retrieved 18 June 2024.
  6. ^ Gangi, Robert (2006). "Cannoli". bestofsicily.com. Retrieved 15 May 2014.
  7. ^ "The Cannoli of Piana degli Albanesi". A Taste of Travel. 21 June 2011. Retrieved 15 October 2014.
  8. ^ Vicenzino, Cettina (2020). The Sicily Cookbook: Authentic Recipes from a Mediterranean Island. DK. p. 208. ISBN 978-1465491107.


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