Prepare i Sicilian cannoli requires a lot of attention, especially in the frying phase. And Dora Maugeri – iconic chef from Rocca delle Tre Contrade in Santa Venerina, Catania – knows this well. Her proverbial cannoli are tiny in size but are rich in flavor and she confides to us: «The pasta is made crunchy by lard and vinegar and must be filled strictly with sheep’s ricotta.

Cannoli, a Sicilian excellence

Well known throughout the world, the Sicilian cannoli is a product of excellence included in thelist of Traditional Agri-food Products (PAT) held by the Ministry of Agricultural and Forestry Policies.

How is a Sicilian cannoli made?

The classic Sicilian cannoli is prepared with a crispy fried cylinder-shaped wafer, filled with sheep’s ricotta. There classic filling is that of sheep’s ricotta enriched with drops of chocolate or candied fruitbut today there are many filling options to choose from, such as custard, whipped cream, pistachio or chocolate cream.

How was the cannoli born?

The Sicilian cannoli certainly has it ancient origins, but there is no certainty regarding the moment of its invention. Its roots are thought to date back to Arab period of medieval Sicilywhen the Arabs introduced grain processing techniques and ingredients such as sugar and spices to the island: the word “cannolo” derives from the Arabic “qanawāt”, which means “small tube” or “cane”, which is exactly the shape of the much loved typical Sicilian dessert.

Tradition has it that cannoli originated during the Carnival celebrations, when fried and stuffed desserts were prepared to celebrate abundance before the fasting period of Lent.

Originally the filling of the Sicilian cannoli was probably already made of sheep’s ricotta, since flocks of sheep were abundant in Sicily.

Dora’s strong dishes

Also try the recipe between sea and mountains, the Marsala and orange sausages, the baked potatoes and vegetables, as well as the arancini with Dora’s ragù.