Mi Amore Cannolo

Byfrancescadzani@gmail.com
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As I travel around Italy I would love to find the best cannoli on the street!  We made Italian street food in class and I was thrilled to make the cannoli, a task I did not want to pass up. This delicacy is mostly found out on the streets of Sicily, the place of their origins. Traditionally cannoli are made with sheeps milk ricotta since there are not many cows roaming Sicilian territory. This time the shell contained cocoa and coffee although I am used to seeing the lighter version of these shells. As well, the Sicilians have adopted an Arab tradition of adding candied orange and lemon peel to the filling. We added the candied citrus and small chunks of chocolate in the ricotta filling with granulated sugar and sprinkled one end with pistachios, a nut popular in Sicily. I don’t normally like candied citrus peel, but somehow they defeated my distaste for them once I took a bite of the cannolo. The textures of chocolate, citrus, and creamy ricotta were heavenly beneath that crispy crunchy shell. I ate one too many but, they were so worth it!

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142 Comments

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