Cannoli (Italian pronunciation: [kanˈnɔːli]; Sicilian: cannula) are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine. Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi.
|Alternative names||Cannolo, singular|
|Place of origin||Italy|
|Region or state||Sicily|
|Main ingredients||fried pastry dough, ricotta filling|
|Cookbook: Cannoli Media: Cannoli|
In Italy, they are commonly known as "cannoli siciliani" (Sicilian cannoli), cannolo ([kanˈnɔːlo]; is the singular in the Sicilian language cannolu), meaning "little tube" but in English, cannoli is usually used as a singular, and cannolo is rare.
Cannoli come from the Palermo and Messina areas and were historically prepared as a treat during Carnevale season, possibly as a fertility symbol. The dessert eventually became a year-round staple in Sicily.
Some similar desserts in Middle Eastern tradition include Zainab's fingers, which are filled with nuts, and qanawāt, deep fried dough tubes filled with various sweets, which were a popular pastry across the ancient Islamic world. The dish and the name may originate from the Muslim Emirate of Sicily.
- Gangi, Robert (2006). "Cannoli". bestofsicily.com. Retrieved 15 May 2014.
- "The Cannoli of Piana degli Albanesi". A Taste of Travel. Retrieved 15 October 2014.
- Oxford English Dictionary, 3rd edition, 2003 s.v.
- Oxford English Dictionary, 3rd edition, 2003, s.v.]
- "Scatti di gusto - 30 cannoli siciliani perfetti per un tentativo di classifica definitiva". Scatti di Gusto. Retrieved 15 October 2014.
- Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. p. 102. ISBN 9781556529542.
- Paul H. Freedman (2007). Food: The History of Taste (illustrated ed.). University of California Press. p. 159. ISBN 9780520254763.