fbpx

Origins

Ricotta cannolo is a typical Sicilian dessert of Arab origin.

It is said that in the late 1700s the cloistered nuns of the convent of S. Caterina, near Caltanissetta, resumed the ancient recipe making it more refined and tastier. During Carnival days the nuns sold the cannoli for self-financing. A nobleman from Palermo came to know this recipe, acquired it from the nuns and, by offering this precious dessert to the guests who attended his palace every night, spread its use in Palermo.

In 1860, when Garibaldi and his troop arrived in Sicily, the nobleman preferred to move away from Palermo and took the whole family to another residence, where the dangers of the looming advance of the Thousand were not present. During the journey, that lasted 9 days, the nobleman discovered two ingredients, which he considered important to insert in the cannolo recipe already in his possession. So he managed to perfect a dessert of inimitable taste in which the fragrant waffle melts, in a hug, with sheep ricotta artfully worked.

Our cannoli, now as at those ancient times, are made with quality raw materials:

CANDIED SICILIAN ORANGE
SWEET SHEEP RICOTTA FROM SELECTED SICILIAN CHEESE FACTORIES
CRISPY AND CRUMBY “CATANIA STYLE” WAFFLES
BRONTE PISTACHIO
DARK CHOCOLATE DROPS