Cannoli are one of the best-known specialties of the Sicilian pastry. Were originally prepared at the carnival; over time the preparation has lost its character of occasional and experienced a remarkable spread throughout the country, soon becoming a well-known example of Italian pastry in the world. It consists of a wafer of fried dough (called the bark is from 15 to 20 cm long with a diameter of 4-5 cm) and a filling made with ricotta cheese. For the bark, forming small discs of dough (made of wheat flour, wine, sugar and lard) that are rolled on small metal tubes and then fried, traditionally in lard. The traditional filling is ricotta sieved and sweetened with the addition of cioccoloato, pistachios, candied fruit and other creams depending on your taste.
Legend has it that the cannoli takes its name from the vulgar word “cane”, or “tap” in Sicilian. And so it is, as also shown us by various contemporary documents that prove beyond a shadow of a doubt that the connection between the sweet and the taps from which to exit joke was made ricotta cream instead of water, actually exists. And a cake with such a long history that can not become a legend, and get to us so that we can prove what we tried our ancestors hundreds of years ago, tasting this delicacy.