THE SICILIAN CANNOLO.

The Sicilian cannolo was born around 74-75 BC in Sicily, precisely in the Caltanissetta area, but it is said to have Saracen origins and that the inventors of the recipe were the women of the harem. These women seem to have been inspired by a dessert of Roman origin, described as a tube of flour filled with a very sweet milk-based cream. The Sicilian cannoli has been attributed the denomination of PAT (Prodotto agroalimentare tradizionale) by the Ministry of Agricultural, Food and Forestry Policies.

The preparation starts from the fried dough wafer which is filled with sheep ricotta. The wafer disks of dough are made, they are rolled with an iron tube and then fried, while the filling is made of sweetened ricotta, then candied fruit is added. Finally, drops of chocolate are sprinkled on the top as well as icing sugar and cinnamon.

The ingredients are: 250 grams of flour ’00 +1 teaspoon of unsweetened cocoa powder, 50 grams of granulated sugar, 30 grams of lard,1 beaten egg,1 glass of marsala, a spoonful of white wine vinegar, cinnamon powder, vanilla, 3 grams of salt, frying oil.

It is generally sold in pastry shops but in Sicily also in some cafés.

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Autore:

Gabriele Casale

Classe:

1 B Liceo Classico
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