The Sicilian cannoli is one of the best-known Sicilian pastry specialties in the world . They are a typical traditional dessert, they are tube-shaped fried waffles called "Cannolo"; filled with sheep's ricotta cream and chocolate chips, finally decorated with icing sugar and chopped dried fruit: pistachios, candied orange which are added to the filling that emerges from the wafer.
The best time to enjoy them is during the winter. Originally they were prepared for the carnival. Over time the preparation has lost its occasional character and
it experienced a notable diffusion first in the national territory and then throughout the world.
The cannoli is included among the traditional Italian agri-food products of the Ministry of Agricultural, Food and Forestry Policies. This is a unique goodness that has ancient origins, which dates back to the times of Arab domination in Sicily (from 827 to 1091) born from the hands of the nuns of a convent.
Legend has it that the cannoli originated in Caltanissetta, whose name in Arabic means "women's castle" ; in the period of Arab domination, the emirs had a harem full of women and these, to satisfy their pleasures, used to dedicate themselves to the preparation of many dishes, including cannoli. With the arrival of the Normans, the harems emptied and the population converted to Christianity. But the Arab culinary tradition remained and in the convents of the city of Caltanissetta cannoli continued to be produced, becoming the dessert to be prepared on all occasions.
Today, together with cassata, they are the most famous Sicilian desserts in the world. Sicilian cannoli are a pastry classic from splendid Sicily and are never missing during the Christmas holidays. The cannoli is also the gift par excellence, which Sicilians bring to friends, relatives, simple acquaintances when
outside the island and it is sometimes surprising to see two separate packages arrive, one with the wafers and one with the filling.
The real cannoli does not carry the layer of chocolate in the wafer and above all it is filled at the moment so as not to soften the wafer; therefore in the classic one, there is no chocolate inside, which serves as insulation in case the cannoli are transported already filled. In the original Sicilian cannoli the protagonist is sheep's ricotta. In the Catania and Palermo areas, tradition dictates that this is used as a filling. In reality, the beauty of Sicily lies in its thousand faces that it becomes
different features and declinations, both cultural and traditional. It is also found with chopped pistachios and almonds, obviously with candied fruit, with and without chocolate chips, so the originality loses that characteristic of exclusivity and becomes a territorial interpretation.
