Cannoli Siciliani: Original Recipe and Secrets of the Sicilian Tradition

Cannoli siciliani are the dessert that best represents the soul of Sicily. Crispy, creamy and extraordinarily indulgent, cannoli embody centuries of history, culture and pastry-making mastery. The fried pastry tube filled with sweetened sheep's milk ricotta represents one of the most celebrated creations in world pastry-making.

For hospitality professionals in Switzerland, offering authentic cannoli siciliani means providing a unique gastronomic experience. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality ingredients needed: sheep's milk ricotta, premium pistachios and candied orange peel.

Origins and History of Cannoli Siciliani

The Arab and Saracen Influence

The origins of cannoli siciliani reach back to the Arab domination of Sicily, between the 9th and 11th centuries. The Saracens brought to the island the culture of cane sugar, candied fruits and almonds, ingredients that became fundamental in Sicilian pastry-making. According to tradition, cannoli were born in the harems of Caltanissetta, where the sultan's concubines created sweets to entertain their lord.

In summary, cannoli siciliani are the result of an extraordinary cultural fusion between Arab and Sicilian traditions. Sicilian monasteries perfected the recipe over the centuries, and nuns became masters in the preparation of this dessert. Originally a carnival dessert, cannoli became available year-round thanks to their growing popularity. LAPA enables professionals in Switzerland to access the same authentic ingredients used in Sicilian pastry shops.

The Shell: Original Recipe with Marsala and Lard

The key point is the shell, the crispy casing that makes the cannolo unique. A perfect shell must be thin, crumbly and covered with bubbles on the surface. The secret lies in two traditional ingredients: Marsala wine and lard.

Ingredients and Shell Preparation

• 300 g type 00 flour, 30 g sugar, 30 g lard, 1 egg, 50 ml dry Marsala wine, 30 ml white wine vinegar, 5 g cocoa powder, a pinch each of salt and cinnamon
• Sift the flour with sugar, cocoa, salt and cinnamon, then work in lard pieces until a sandy mixture forms
• Add egg, Marsala and vinegar, kneading until a smooth compact dough is obtained
• Wrap in cling film and rest in the refrigerator for at least 2 hours
• Roll the dough to 1-2 mm thick and cut discs of 10-12 cm in diameter
• Wrap each disc around metal cannoli tubes, sealing the edge with egg white
• Fry in lard or oil at 180 degrees for 2-3 minutes until golden
• Drain on a wire rack and carefully slide off the tubes while still warm

Marsala wine gives the shell an unmistakable aroma and contributes to the formation of the characteristic bubbles on the surface. Lard guarantees superior crumbliness and crispness compared to butter. LAPA offers quality Sicilian Marsala and all the traditional ingredients for perfect shells.

The Ricotta Filling: The Heart of the Cannolo

The filling is the soul of the cannolo siciliano. Sheep's milk ricotta is the only cheese accepted in the authentic tradition and its preparation demands care and first-rate ingredients.

Ingredients and Filling Preparation

• 500 g very fresh sheep's milk ricotta, 200 g icing sugar, 100 g dark chocolate chips, 50 g candied orange peel, 50 g chopped pistachios
• Drain the sheep's milk ricotta in a fine-mesh sieve for at least 12 hours in the refrigerator
• Pass the drained ricotta through a fine sieve for a perfectly smooth and creamy texture
• Add the icing sugar gradually, mixing gently with a spatula from bottom to top
• Fold in the dark chocolate chips and the candied orange peel cut into small cubes
• Allow the filling to rest in the refrigerator for at least 1 hour
• Fill the cannoli only at the moment of serving, using a piping bag with a wide plain nozzle
• Decorate the ends with chopped pistachios, candied orange peel or chocolate shavings

The sheep's milk ricotta available in the LAPA catalogue comes from selected Sicilian producers and guarantees the authentic flavour of a true cannolo siciliano. Pistachios and candied orange peel are also available in the LAPA catalogue with delivery in 24-48 hours throughout Switzerland.

Regional Differences: Palermo versus Catania

In Sicily, two great schools of thought exist when it comes to cannoli, and each city proudly defends its own version.

The Palermo Style: Pistachio Cannolo

In Palermo, the traditional cannolo is characterised by generous dimensions and decoration with chopped pistachios on the ends. The ricotta is enriched with candied pumpkin rind, known locally as cucuzzata. The Palermo-style shell tends to be larger and more robust. The pistachios used are those from Bronte, considered the finest in the world for their aromatic intensity and brilliant green colour. LAPA supplies premium quality pistachios for Palermo-style cannoli.

The Catania Style: Chocolate Chip Cannolo

In Catania, the cannolo is distinguished by decoration with dark chocolate chips on the ends instead of pistachios. The dimensions are often more compact and the shell may be slightly darker due to more cocoa in the dough. The chocolate used is typically that of Modica, cold-worked according to a technique inherited from the Aztecs through Spanish domination. The answer is that both styles are authentic: LAPA recommends offering both versions with ingredients from the catalogue of over 3,000 Italian products.

Professional Frying Tips

Frying the shell is the most delicate step in preparing cannoli siciliani. Perfect frying determines the crispness and shelf life of the cannolo.

Temperature, Technique and Mistakes to Avoid

• Ideal temperature of lard or oil: 170-180 degrees, using a kitchen thermometer for precise control
• Do not immerse more than 2-3 cannoli at a time to avoid lowering the oil temperature
• Turn the cannoli during frying for even browning, approximately 2-3 minutes total
• Drain on a wire rack rather than paper towels to maintain crispness
• Lard is the traditional frying fat and guarantees a superior result compared to seed oil
• Oil too cold: the shell absorbs fat and becomes soft
• Oil too hot: the shell burns on the surface while remaining raw inside
• Dough too thick: the cannolo becomes hard and not crumbly
• Removing tubes too late: the shell sticks and breaks

The key point is to maintain a constant temperature throughout the entire frying process. LAPA offers high-quality lard and all the ingredients for professional frying.

Frequently Asked Questions about Cannoli Siciliani

Why is sheep's milk ricotta used instead of cow's milk ricotta?

Sheep's milk ricotta has a more intense flavour and a drier consistency than cow's milk ricotta. Sicilian tradition mandates the exclusive use of sheep's milk ricotta, which gives the filling that slightly savoury note that perfectly balances the sweetness of the sugar. LAPA imports authentic Sicilian sheep's milk ricotta for professionals in Switzerland.

Can cannoli be prepared in advance?

The empty shells can be prepared up to 3-4 days in advance and stored in an airtight container at room temperature. The ricotta filling keeps for 2 days in the refrigerator. Cannoli must be filled exclusively at the moment of serving to prevent the shell from softening.

What is the difference between Sicilian cannoli and American cannoli?

American cannoli typically use cow's milk ricotta mixed with mascarpone, making them much sweeter and heavier. The American shell is often thicker and less crispy. Original Sicilian cannoli are lighter, made with sheep's milk ricotta and an ultra-thin shell flavoured with Marsala.

What type of oil is best for frying cannoli?

Traditionally, lard is used, which gives the shell superior crispness and flavour. As an alternative, peanut oil can be used for its high smoke point. LAPA recommends quality lard for a result faithful to the Sicilian tradition.

Can cannoli be frozen?

The empty shells can be frozen for a maximum of 2 months, individually wrapped in cling film. The ricotta filling does not freeze well as it tends to release water during thawing, compromising the creamy consistency.

How many calories does a cannolo siciliano contain?

A medium-sized cannolo siciliano contains approximately 250-350 calories, depending on the size and quantity of filling. Although it is not a light dessert, the quality of artisanal ingredients makes every calorie an experience of authentic flavour.

Quality Ingredients for Professional Pastry-Making

The difference between a good cannolo and an extraordinary one lies in the quality of ingredients. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for accessing the finest Italian and Sicilian raw materials.

In summary, LAPA offers a catalogue of over 3,000 authentic Italian products including everything needed for professional cannoli siciliani: fresh sheep's milk ricotta, quality pistachios, candied orange peel, Marsala wine, dark chocolate and every other ingredient of the tradition. Delivery in 24-48 hours throughout Switzerland.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every product. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland. Visit our website to order: lapa.ch