cannolo

Cannolo, plural cannoli, is a traditional Sicilian pastry consisting of a small, hollow fried pastry shell that is typically filled with a sweet ricotta-based filling. The shell is rolled into a tube around a forming stick or iron, fried until crisp, then cooled before filling. The filling is usually a mixture of ricotta cheese, powdered sugar, and often vanilla, citrus zest, or cinnamon, sometimes with mascarpone. The dessert is often finished with chocolate chips, candied citrus, or chopped pistachios.

Origin and etymology: Cannoli originated in Sicily, with regional variations. The exact origin is uncertain, but cannoli are associated with Sicilian pastry traditions and have been produced since at least the 19th century; Italian American communities helped popularize them abroad in the 20th century. The name cannolo derives from the Italian word for a reed or tube shape, reflecting the shell’s form, though etymology is not uniformly agreed.

Preparation: Traditional shells are made from flour, sugar, lard or butter, and a small amount of wine or vinegar to create a crisp dough. The dough is rolled thin, wrapped around a cylinder, fried in hot oil until crisp, cooled, and filled just before serving to prevent sogginess. Fillings range from classic ricotta to variations using mascarpone, or the addition of bittersweet chocolate, candied fruit, or pistachios.

Variations and serving: Cannoli fillings and toppings vary by region and baker. In Sicily, shells may be left unfilled until service, then filled on site; in the Italian American diaspora, pre-filled shells are common. Cannoli are typically dusted with powdered sugar and may be garnished with chopped pistachios or chocolate chips.