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| Type | Pastry |
|---|---|
| Place of origin | Italy |
| Region or state | Sicily |
| Main ingredients | Fried pastry dough, ricotta filling[1] |
| Variations | |
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Cannoli (/kəˈnoʊliː/, Italian: [kanˈnɔːli]; Sicilian: cannola, Sicilian: [kanˈnɔːla]; sg.: cannolo) are a pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine.[2][3] They range in size from 9 to 20 centimetres (3+1⁄2 to 8 in). In mainland Italy, they are commonly known as cannoli siciliani (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.[4]
- ^ "Homemade Cannoli". Food Network. Retrieved 20 February 2023.
- ^ Gangi, Robert (2006). "Cannoli". bestofsicily.com. Retrieved 15 May 2014.
- ^ "The Cannoli of Piana degli Albanesi". A Taste of Travel. 21 June 2011. Retrieved 15 October 2014.
- ^ Vicenzino, Cettina (2020). The Sicily Cookbook: Authentic Recipes from a Mediterranean Island. DK. p. 208. ISBN 978-1465491107.
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