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LEAVE THE GUN, TAKE THE CANNOLI - from the movie The Godfather (Francis Ford Coppola)

The cannolo is a part of the history of the Sicilian sweets and one of most the popular Sicilian food. The cannolo takes its name from its long tubular shape, a little fried pastry dough, filled by sheep’s milk ricotta cheese.  You must know that the expression “cannolo” has also a double meaning, it clearly represents a phallic shape and that’s why some popular Sicilian poem mentioned it as “Moses’ stick” (Lu cannolo è la virga di Moisè).

The best cannolo we’ve ever come across was during our trip in Marsala. If you visit this city then go and eat “Cannoli” in the Pasticceria Dolce Tentazione, that literally means sweet tentation. Located in the very centre of Marsala is one of the oldest cannoleria in the city; this little pastry shop is the place where the sweets lovers go to venerate Sicilian pastry and in particular cannoli, each one is filled at the moment of serving, as it must do, and there are no words to describe the pleasure of eating it.

 Would you try to make “cannoli” by yourself? Here the recipe!

Ingredients for 10 people:

For the dough: 30 gr white flour – 30 gr sugar – 25 gr butter – 1 glass of Marsala wine – 1 pinch of salt – 1 egg – frying oil.

For cannoli’s shape: oily metal cylinders, 10 cm long and 3 cm in diameter.

For the cream: 300 gr sheep’s milk ricotta cheese – 150 gr sugar – 50 gr candied orange peels – 50 gr bitter chocolate – 1 tea spoon of rum – ½ vanilla bag

Preparation: mix all the ingredients together, but the egg, until the mixture is smooth. Form a ball, cover it and leave to rest for 30 minutes. Than knead again the dough before rolling it out with a 2 mm thickness. Divide the dough into 10 cm squares: roll them up around the cylinders, side-long, starting for one edge and joining with the opposite one. Than fry in hot oil. Slide out the cylinders when the wafer is cool. Prepare the stuffing by sieving the ricotta cheese and adding sugar, orange peels, grated chocolate, vanilla and rum. Fill the wafers with these cream using a pastry bag, than garnish to taste the ends with candied fruit.

Thank for this unforgettable culinary experience to Mr. Giacomo, the charming owner of Dolce Tentazione pastry shop, Corso Calatafimi, 10, Marsala – Trapani province – Sicily.