Sicilian Cannoli Pastry Shells 65 mm MIO – Empty 120 pcs

Sicilian cannoli pastry shells 65 mm MIO: empty shells, ready to fill

The Sicilian cannoli pastry shells 65 mm by MIO are the famous crisp tubes of Sicilian confectionery, supplied empty and ready to be filled at the moment of service. Designed for the Swiss food service sector, these shells allow restaurants, pastry shops, gelaterias, bars and caterers to offer an iconic dessert with maximum freshness, without the preparation time of the pastry. Each carton contains 120 pieces in the practical mignon format of 65 mm, ideal for buffets, plated desserts and sweet finger food.

The cannolo is one of the most beloved symbols of the Italian confectionery tradition: a fried, crumbly and slightly blistered wafer enclosing a creamy filling. By purchasing only the empty shells, you keep full control over the filling and quantity, reducing waste and always guaranteeing a crisp product at the moment of service.

The tradition of the Sicilian cannolo

The cannolo has its roots in the pastry tradition of Sicily, where it has represented the dessert of festivities and hospitality for centuries. Its distinctive feature is the contrast between the crisp outer shell and the soft, creamy filling inside. Precisely to preserve this crispness, the shells are traditionally kept separate from the cream and filled only at the moment of serving.

The MIO shells revive this classic processing: a thin, golden and fragrant pastry, shaped into a tube to hold any kind of filling. The 65 mm mignon format makes them perfect for an elegant tasting and for mixed pastry compositions.

Format and characteristics

• Brand: MIO
• Type: Sicilian cannoli pastry shells, empty to fill
• Shell length: 65 mm (mignon format)
• Packaging: carton of 120 pieces
• Origin: Italy
• Use: to be filled at the moment of service

The 120-piece format is designed for the needs of professional catering and pastry making: a single reference to cover multiple services, with consistent yield and easy portioning.

How to fill the cannoli

The MIO shells are a versatile base that lends itself to countless interpretations. The most classic filling is sweetened ricotta cream, often enriched with chocolate chips, candied orange peel or chopped pistachios. For modern proposals you can use hazelnut creams, pastry cream, mascarpone, chocolate ganache, pistachio creams or savoury fillings for gourmet appetisers.

• Ricotta cream with chocolate chips and chopped pistachios
• Pistachio cream and hazelnut cream
• Pastry cream, chantilly or mascarpone
• Dark chocolate ganache
• Savoury versions (ricotta salata, mousse, soft cheeses) for finger food

For a professional finish, decorate the ends with chopped pistachios, candied cherries, orange peel or a dusting of icing sugar.

The chef's tip: fill at the moment

The secret of a perfect cannolo is its crispness. That is why we recommend filling the shells only at the moment of service: prolonged contact with the moist cream softens the pastry and compromises its crumbliness. Filling the cannoli just before serving at the table guarantees the ideal contrast between the crisp exterior and the creamy interior, exactly as Sicilian tradition demands.

Storage

Store the empty shells in a cool, dry place, protected from light, humidity and heat sources, keeping them in the well-sealed original packaging. Humidity is the main enemy of the pastry: correct storage preserves the freshness until the date indicated on the packaging. Once filled, the cannoli should be consumed quickly and kept refrigerated.

Delivery throughout Switzerland

LAPA supplies the Swiss food service sector with fast and regular deliveries to Zurich, Geneva, Lugano and Basel and to all cantons. Order the MIO cannoli shells on our B2B portal and receive a product of Italian tradition, ready to enhance your dessert offering.