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Cannoli
Siciliani, a typical sicilan sweet |
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Cannoli, (plural) in Sicilian, are Sicilian pastry desserts.
The singular is cannolo, meaning “little tube”, with the etymology
stemming from the Latin "canna", or reed. Cannoli originated in Sicily
and are an essential part of Sicilian cuisine. |
They are
also popular in Italian American cuisine and in America are known as a general
Italian pastry, while they are specifically Sicilian in origin (in Italy,
they're commonly known as "cannoli siciliani", Sicilian cannoli).
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a
sweet, creamy filling usually containing
ricotta cheese and chopped succade
(the candied peel of any of the citrus species).
They range in size from "cannulicchi", no bigger than a finger, to the
fist-sized proportions typically found in Piana degli Albanesi, south of
Palermo, Sicily.
The shell is a dough made of flour, butter, sugar and other
ingredients. It is formed into an oval, wrapped around a dough ring and fried.
The shells can be filled with creme by using a spoon or pastry bag. If not
served quickly, the shells will lose their crisp texture.
As with Sicilian
cassata, Sicilian cannoli probably date back
to the time of Arab domination.
