How to make cannoli: the secret to the perfect recipe

The history of Sicilian cannolo is characterized by legends, traditions and customs which began with the Arab domination and continue up to present times.

Today, Sicilian cannolo is, without any doubt, one of the symbols of Sicilian gastronomic imagery all over the world and today we want to reveal you the secret of its preparation.

Ready to find out more about Sicilian cannoli and how to make some really delicious (and also attractive) homemade Sicilian cannoli? Well, let’s get started!

Sicilian Cannolo: a story between sacred and profane

Since the times of Arabs and Romans, the ancient recipe of cannolo has been the main protagonist of stories and popular legends which have defined, more and more, its image and distinctive features. The cannolo takes its etymological origin from the river cane (cannello) around which, in the past, the dough was rolled in order to give it its typical cylindrical shape.

Its origin is influenced by the bizarre and original aspect of the king of Sicilian sweets.

According to the most common tradition, Sicilian cannolo was born during the Arab domination in Sicily, in an area of the island called Qal’at al-Nissa, today Caltanissetta, which literally translates as “Castle of women“.

And women are the protagonists of the stories and legends about its birth. Because cannolo has a sacred origin, it is true, but also a profane one. According to the sacred tradition, the Sicilian cannolo was born inside a convent of Caltanissetta where nuns, in occasion of Carnival, delighted in the preparation of sweets made of ricotta cheese and chopped almonds, decorated with delicious pieces of chocolate.

Yet, there is a more remote tradition which leads back, instead, the origins of cannolo to the time of the Arab domination. According to this ancient legend, in fact, the cannolo was born within the walls of the Harem inside the Castle of Caltanissetta where the Emir lived with his concubines.

In the palace of the Emir, Arab women used to experiment new recipes and prepare dishes and sweets to pay homage to him, inspired by the ancient Roman recipe but revising it in the form to give it an unusual phallic shape (yes).

The recipe of the Sicilian cannolo? Not only one

The recipe of Sicilian cannolo can certainly be related to Romans, as Cicero mentions cannolo in his texts.

It is Cicero who describes cannolo as “tubus farinarius dulcissimo edulio ex lacte fartus“, that is a “farinaceous tube filled with a very sweet food made of milk“.

Later however, the ancient recipe of cannolo was changed and made the one we all know and taste today, bite after bite. Besides the legend about its clear phallic shape, it is certain that Arabs were the ones who gave it the shape Sicilian cannolo has today.

Of course, cannolo has crossed the borders of ancient Qal’at al-Nissa and has spread in other parts of the island, changing in flavors but never in shape.

According to gastronomical tradition, Sicilian cannolo is made of a “peel” , “zest” or “scorcia“, that is a crispy wafer made of wheat flour, wine and sugar and then stuffed with sheep ricotta cheese and other decorative elements.

In the countries of western Sicily, cannoli are usually decorated with pieces of chocolate and candied orange and cherry, whereas in the eastern part, cannolo is almost always garnished with almonds and a sprinkling of grains of pistachios.

The Sicilian Cannolo: between tradition and innovation

Caltanissetta, still today, is called “City of the cannolo“, but although its origins are from Nise, the Sicilian cannolo is the star of festivals and celebrations in other Sicilian towns, such as the one which takes place every year in Piana degli Albanesi.

One thing is for sure: cannolo is not only the king of celebrations, but also an essential product in bakeries and pastry shops which display it during the whole year in their taste windows.

In addition, its clear character of “street food” product has made it possible that, during the decades and since its most ancient origins, the sweet recipe of Sicilian cannolo did not stop only in Sicily. It is mainly thanks to the confectioners of Palermo and Messina that cannolo has crossed regional borders and has spread all over the world, turning from a typical product of Sicilian tradition into a real emblem of local culture at an international level.

How to make cannoli: the secret of the peel

But how to prepare cannoli that perfectly respect the Sicilian tradition? Well, the secret is in the ingredients, but above all in the preparation and cooking of the peel.

A fundamental step is to prepare a peel made of flour, wine vinegar, marsala and a pinch of cocoa that is crispy, thin, light and full of bubbles able to accompany the ricotta cream without covering its flavor.

Impossible? No, not at all! Preparing it is quite simple, the important thing is to roll out the pastry well so that it is thin and then roll the pastry in aluminum cylinders. Cooking? Dip the cannoli in plenty of oil!

How to make cannoli filling that melts in your mouth

Creamy, sweet and tasty. Making cannoli filling may seem simple, but you don’t always get the cream you want.

According to tradition, cannoli filling must be super creamy, almost velvety. It is therefore important to work well the ricotta cheese with sugar, so that it does not present lumps and is perfectly homogeneous.

As for the decoration of your cannoli, you can use candied fruit, dark chocolate drops, pistachio grains, cherries and anything else you want. In the end, what counts is the taste!

Here is the recipe on how to prepare perfect cannoli!

Sicilian Cannoli: other tips

A recipe with hundreds of years of tradition behind it carries just as many tips and tricks. But here are a few secrets for making your own Sicilian cannoli:

• Add a little marsala in the mixture of the cannoli peels, they will be more aromatic and tasty.
• The wafer of the cannoli must be crispy at the time of tasting, so it is important to stuff the cannoli at the time and not hours before! If you’re going to stuff them and store them in the fridge, it’s important to use them up within two days.
• The pastry must be thin. The thinner it is, the more bubbles you will get.

I hope this article will help you prepare some tasty and beautiful Sicilian cannoli!

And if you have other tips and suggestions to give us, write in the comments.

Clara Amico

A full-time content creator. I create text that Google likes, but mostly people like.