The history of the well-known Sicilian Cannoli 

Sicilian cannoli have a rich history, originating in monasteries and traditionally made with a special regional flour.

Sicilian Cannoli. This crisp, tube-shaped cake is filled with ricotta cheese, and it’s almost impossible not to love it. It is impossible to imagine a trip to Sicily without eating Cannoli; it is like a weekend in Germany with no Bratwurst sausages, cabbage, potatoes, or Beer. Not to mention Paris without croissants. 

They are officially called Cannoli Siciliani in Sicily. One is sufficient, even though their sizes vary from 3.5 – 7.8 inches (9-20 cm). It is also commonly known as cannolo, even though it is singularly cannolo. It is a complicated story. It starts with one and ends with the entire dish.

They are available all over the world, but you should still try them right where they were made. Similar story to the one of Sorbillo and L’Antica Pizzeria Da Michele. It’s about more than self-suggestion.

If you like this cannoli recipe, try Sicilian Cassata cake, Maritozzi (Italian Sweet Bun), and Canestrelli (Italian Egg Yolk Cookies).

Caltanissetta

Every food has a story. The history of Sicilian Cannoli is found in Caltanissetta. This gives another perspective on the delicious pastry. It can be accompanied by chocolate, candied fruit, and bits of Italian pistachio.

Caltanissetta, located in central Sicily, is often called Cannoli’s birthplace. This delicious delight is often called “Moses’ staff” or “King’s scepter.”

All this was at 568 meters (1,864 ft), the second highest point of Sicily (after Ena at 912 meters 2992.13ft). Caltanissetta is derived from the Arabic kalat-nisa, which means Women’s Castle. 

While there are many legends about cannoli’s origins, one thing is certain: Caltanissetta’s Arab roots shaped this classic treat, and you’ll still find touches of that influence in local food and language today.

Caltanissetta used to be a strategic outpost and one of the largest Arab centers in Sicily. Pietrarosa is one of the most significant castles in Sicily. It was built in the 9th Century as a military watchtower on the Salso River, which is where the city was developed. Only a remnant of the “Redstone” is left today.

For hundreds of years, Sicily was under Arab rule. This left behind a rich legacy, including culinary traditions and cult dishes like the famous Sicilian pastry.

One of the stories often associated with “Women’s Castle,” who created the tradition of stuffing puff pastry filled with ricotta as a way to welcome their loved ones when they arrived from Palermo, northern Sicily. Cannoli was the perfect dessert to make upon arrival.

The hollow shell was created by wrapping the dough in thick, imported, and cultivated sugarcane. This grew in the surrounding areas, creating tube-shaped biscuits with crunchy, bubbly, rough surfaces resembling volcanic craters.

The hard “zest,” which is the outer shell of Sicilian Cannoli, remained fresh for days. It was then stuffed with fresh sheep’s milk ricotta just before it was served. This ensured that it remained firm. 

Special flour

Lilo Defria is a Caltanissetta “master” who has been making desserts for over 25 years and also keeping track of their history. He was awarded numerous recognitions and awards, including the “Star for Labor” assignment by the President of the Republic for his “exceptional merits in competence, diligence, and morality during his work”. His efforts were also a part of the promotion of the cultural tradition of Sicily.

Caltanissetta’s ancestors cultivated a soft, diverse, and delicious variety of wheat flour that was perfect for desserts. This was the first type to make cannoli, and it was originally filled with ricotta and honey. This type of flour, called maiorca flour, is still produced in Sicily by the old stone mill. 

The local masters make cannolo with sheep and goat ricotta today. However, they also use sheep’s milk which, according to confectioners, is more delicious and easier to digest. Also, vanilla, pumpkin seeds, and chocolate are added. Cannoli can be enjoyed with coffee or as a dessert after a meal. It is a timeless symbol of the multi-culturalism of all Sicilians.

Original Sicilian Cannoli Recipe

Even the most skilled Sicilian chef will admit that it is difficult to make cannoli shells. The dough is made from flour, lard, and Marsala. It can also be sugar, egg, cocoa powder, cinnamon or orange zest.

When frying, it must be wrapped carefully around a rod. Cannoli are a popular dessert all over the globe. They taste best when they are filled right before eating to preserve the contrast between the creamy center and the crisp outer layer.

Although the shells are typically fried, there are many pastry shops and cookbooks that offer baked versions. Vacuum-packed shells are also available commercially. They used sheep’s or goat’s milk ricotta in Sicily for their cannoli.

The fillings for cannoli are varied around the globe, from whipped cream to pastry cream and custard to cow’s milk cream ricotta.

Luigi Falanga is the owner of Falanga, a prestigious Sicilian pastry business. He says that the secret to sumptuous cannoli fillings is to let the ricotta mixture and sugar rest in the refrigerator overnight. This allows the sugar to dissolve and the cheese to combine seamlessly to give it that rich mouthfeel.

Ingredients

For the Cannoli Shells:

• 2 cups Maiorca flour (or all-purpose flour)

• ¼ tsp cocoa powder

• 2 Tbsp confectioners’ sugar (or granulated sugar)

• Pinch of salt

• ⅛ cup cold butter, cut into cubes

• 1 egg

• ¼ cup Marsala wine (plus a little more if needed)

• 8 cups canola or vegetable oil (for frying)

• 1 egg, beaten (for egg wash and sealing)

For the Filling:

• 3 cups ricotta cheese, well-drained (strain overnight for best results)

• ¾ cup powdered sugar

• Pinch of salt

• ½ cup mini chocolate chips

Toppings:

• Candied orange slices

• Chopped pistachios

• Extra mini chocolate chips

Instructions

1. Make the Dough

1. In a large bowl, whisk together flour, cocoa powder, sugar, and salt.

2. Cut in the cold butter with your fingertips or a pastry cutter until the mixture is crumbly.

3. Add the egg and mix until just combined.

4. Gradually add Marsala wine, mixing until a soft, slightly tacky dough forms. You may need a splash more wine for the right texture.

5. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.

6. Shape into a ball, wrap, and let rest at room temperature for 30 minutes to 2 hours (covered).

2. Shape and Fry the Shells

1. Heat the oil in a large, deep pot to 340–355°F (170–180°C).

2. Working with half the dough at a time, keep the other half covered to prevent drying.

3. Roll out the dough very thin (about 1/16 inch) with a rolling pin or pasta machine.

4. Cut into 4-inch circles using a cookie cutter or glass.

5. Wrap each dough circle around a metal cannoli form. Brush a little egg wash on one end and press to seal.

6. Fry 4–6 shells at a time for 1–2 minutes, until golden and crisp. Adjust heat to maintain oil temperature.

7. Using tongs, carefully remove shells and drain on paper towels. While still warm, gently slide off the metal forms.

8. Let shells cool completely before filling. Gather and reroll scraps as needed.

3. Make the Filling

1. Place ricotta in a large bowl. Stir or beat gently by hand until smooth.

2. Sift in powdered sugar and add a pinch of salt. Mix until creamy.
   Tip: Avoid using a mixer, which can make the filling runny. If it seems loose, refrigerate for 1–2 hours or add a little more powdered sugar.

3. Fold in chocolate chips.

4. Fill and Decorate

1. Just before serving, pipe the filling into both ends of each shell using a piping bag (or use a plastic bag with the tip snipped off).

2. Dip the ends in chopped pistachios, chocolate chips, or decorate with candied orange as desired.

3. Dust with extra powdered sugar if you like, and enjoy immediately for best crispness.

Notes & Tips

• For best flavor and texture: Drain ricotta overnight in the fridge and let the prepared filling rest at least a few hours (preferably overnight).

• Don’t fill the shells until ready to eat, or they’ll get soggy.

• No cannoli molds? Use cleaned metal tubes or even shape foil into logs.

• Leftover shells can be stored in an airtight container for several days.

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