Light Mini Shells for Cannoli Siciliani Palermo Style - Ready-to-Fill Cannoli Tubes approx. 270 Pcs Carton 3,5 Kg

Shells for Cannoli Siciliani Mignon: the authentic Palermo-style tubes

The Light Mini Shells for Cannoli Siciliani Palermo Style are empty fried pastry tubes, ready to fill at the moment of service. Produced according to Palermo pastry tradition, these shells form the authentic base for one of Sicily's most iconic desserts. The light tone of the dough, the tube shape open at both ends and the mignon calibre make them perfect for buffets, mini pastry platters, catering desserts and elegant menu finales. Each carton contains approximately 270 pieces weighing 3,5 kg, a format designed for high-volume food service without compromising artisan quality.

Made in Italy by Cannolificio Padre Gioacchino, these shells keep the crispness and characteristic blistering of expertly fried tubes. The neutral, light-golden shell highlights the contrast with the filling, leaving ricotta or the chosen cream as the star.

The Palermo tradition of the cannolo

The Sicilian cannolo originates in the area of Palermo and Caltanissetta and has become the symbol of the island's pastry craft. The shell was traditionally wrapped around river reeds — hence the name "cannolo" — and fried until that blistered, fragrant surface formed. Our Palermo-style shells respect this heritage: thin dough, even frying, clean edges and a wide cavity to hold the filling.

Choosing the mignon format means offering the cannolo in its "one-bite" version, ideal for:

• Buffets and catering with small, refined portions
• Mixed platters of Sicilian mignon pastry
• End-of-menu desserts in restaurants and pizzerias
• Events, banquets and receptions with high turnout
• Bars and cafés that fill to order to guarantee crispness

Filling: ricotta, cream and creativity

The empty shell is the pastry chef's blank canvas. The classic filling is sieved, sweetened sheep's milk ricotta, optionally enriched with chocolate chips, candied orange peel or chopped Bronte pistachio. But the shells also lend themselves to modern interpretations: pastry cream, pistachio cream, chocolate mousse, ricotta-orange, or savoury fillings for the aperitif.

Professional tip: always fill just before serving. Prolonged contact between ricotta and shell softens the tube and causes the loss of the crispness that sets an excellent cannolo apart. For continuous-flow buffets, many pastry chefs brush the inside with melted chocolate as a moisture barrier.

Crispness and shell quality

The most appreciated feature of these shells is their fragrant crispness. Even frying ensures a regular thickness, natural blistering and a clean snap with each bite. The light colour indicates controlled, unburnt frying that preserves a neutral, clean taste with no oily aftertaste.

• Format: mignon, approx. 270 pieces per carton
• Weight: 3,5 kg per carton
• Colour: light / soft gold
• Origin: Italy (Sicily, Palermo tradition)
• State: empty shells ready to fill

Storage and product handling

The fried shells should be kept in a cool, dry place, away from moisture sources and in their intact packaging. Moisture is the shell's main enemy: once the carton is opened, reseal it carefully or transfer the shells to airtight containers. Stored correctly and unfilled, the shells keep their crispness for several weeks.

The 270-piece format is designed for professional catering: fill on demand, reduce waste and always serve a crisp cannolo. A practical solution for pastry shops, bars, restaurants, pizzerias, caterers and delicatessens.

Logistics and delivery in Switzerland

LAPA distributes the Shells for Cannoli Siciliani Mignon throughout Switzerland with refrigerated, well-protected deliveries to Zurich, Geneva, Lugano and Basel and their regions. Thanks to our food-service logistics network, the product arrives intact and ready to use, with reliable delivery times.