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Sicilian cannolo peels

Sicilian cannoli peels stuffed with fresh sheep's ricotta and dark chocolate chips. Originating from the Sicilian hinterland, Caltanissetta and Enna, Sicilian cannoli then made its way first throughout Sicily and later in Italy and worldwide. This pearl of Sicilian pastry was born in ancient times as an edible tool to eat while walking the fresh sweetened sheep's ricotta, but soon it passed this marginal use, becoming the king of sweets on the island's tables.

The goodness of Sicilian cannoli peels stuffed with ricotta has become over time a Sicilian and Italian pride in the world, so much so that the Ministry of Agricultural Policies has included it in the list of traditional Italian agri-food products (P.A.T.), a sort of national food heritage. The Sicilian cannoli peels are born from thin sheets of sweet dough, rolled up on themselves thanks to special cannulas equal to those of water, from which it took its name

Over time, the tastes have also evolved and, alongside the classic version, dozens of other delicious versions have been created, such as those with pistachio cream, chocolate cream, cream or even ice cream. The many dominations that were in Sicily, have left cultural and culinary traditions of great value, many of which still unmodified, such as Sicilian cannoli, seem to have been created by the sultan's concubines in the 800 AD. as a dish for their lord. Stories and legends of a product that today is one of the Italian excellence. Buy Sicilian cannoli peels on Italicum and rediscover the taste of the famous Sicilian pastry!

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