Megan Chromik - CC2.0
The Sicilian Cannolo is considered the king of Sicilian pastry. The cannolo boasts many centuries of history and consists of a fried dough wafer rolled up and filled with fresh ricotta. Depending on the area in which you are located, the external filling can be enriched with candied orange peel, pistachio grains, chocolate drops; or the filling may contain chocolate cream instead of ricotta. According to a tradition, the profane one, today's Sicilian cannoli has Arab origins. In the harems of Caltanissetta, women delighted in the preparation of new and delicious dishes to deceive the long absences of the Emir. The other version, the more sacred one, attributes the origin of the famous dessert to cloistered nuns who, in a convent in Caltanissetta, prepared the cannoli for the carnival, The term "cannolo", on the other hand, refers to the river reed, a tool used to roll the dough, giving the wafer the classic cylindrical shape. The cannolo was initially prepared on the occasion of the carnival, but its unparalleled goodness has allowed a wider diffusion, thus becoming a renowned example of Sicilian and Italian pastry art in the world.