Cannoli
TypePastry
Place of originItaly
Region or stateSicily
Main ingredientsFried pastry dough, ricotta filling[1]
VariationsKannoli (Malta)
Kanojët (Albania)
Cannoli topped with chopped pistachios, candied fruit and chocolate chips sprinkled with confectioner's sugar
A chocolate chip cannoli (left) and cookies & cream cannoli (right) from Mike's Pastry in Boston, MA
A chocolate chip cannoli (left) and cookies & cream cannoli (right)

Cannoli (Italian: [kanˈnɔːli]; Sicilian: cannola [kanˈnɔːla]) are pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine.[2][3] They range in size from 9 to 20 centimetres (3+1⁄2 to 8 in). In mainland Italy, they are commonly known as cannoli siciliani (Sicilian cannoli).

Etymology

In English, cannoli is usually used as a singular, but in Italian, it is grammatically plural; the corresponding singular is cannolo (Italian: [kanˈnɔːlo]; Sicilian: cannolu [kanˈnɔːlʊ]), a diminutive meaning 'little tube', from canna, 'cane' or 'tube'.[4] This form is uncommon in English.[4]

History

Some food historians place the origins of cannoli in 827–1091 in Caltanissetta in Sicily, by the concubines of princes looking to capture their attention.[5][6] This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word qanawāt meaning 'tubes' in reference to their tube-shaped shells.[7][8][9] During this time, the Arabs influenced Sicilian baking with the introduction of candied fruits, pistachios, and cinnamon.[10] They also introduced the technique of combining nuts and fruits with sugar and honey.[10]

Gaetano Basile claims[11] that cannoli come from the Palermo and Messina[12] areas and were historically prepared as a treat during Carnival season, possibly as a fertility symbol.[13] The dessert eventually became a year-round staple in Sicily.

Some similar desserts in Middle Eastern tradition include "Zaynab's fingers" (أصابع زينب), which are filled with nuts,[14] and qanawāt (قنوات), deep-fried dough tubes filled with various sweets, which were a popular pastry.

The minne di Sant'Agata or minni di virgini, cream-filled half spheres with icing and fruit, are shaped like a roll in honour of St Agatha. Feddi dû cancillieri ("chancellor's slices") are similar cream and apricot jam-filled almond cookies.[15]

See also

References

  1. ↑ "Homemade Cannoli". Food Network. Retrieved 20 February 2023.
  2. ↑ Gangi, Robert (2006). "Cannoli". bestofsicily.com. Retrieved 15 May 2014.
  3. ↑ "The Cannoli of Piana degli Albanesi". A Taste of Travel. 21 June 2011. Retrieved 15 October 2014.
  4. 1 2 "Cannoli". Oxford English Dictionary (3rd ed.). Oxford University Press. 2003. (Subscription or participating institution membership required.)
  5. ↑ "History of Sicilian Cannoli. A Sweet Mystery". JustSicily. 14 November 2017. Archived from the original on 10 November 2018. Retrieved 14 January 2021.
  6. ↑ "Cannolo: The 'erotic' origins of Sicily's top pastry". CNN.
  7. ↑ Paul H. Freedman (2007). Food: The History of Taste (illustrated ed.). University of California Press. p. 159. ISBN 9780520254763.
  8. ↑ "Cannoli Sicilian Shells".
  9. ↑ "The King of Sweets: The Sicilian Cannolo".
  10. 1 2 Salloum, Habeeb; Salloum, Muna; Elias, Leila Salloum (2013-06-25). Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. Bloomsbury Publishing. ISBN 978-0-85772-330-7.
  11. ↑ "The "spicy" history of cannoli Siciliani". Life in Italy. 30 September 2019. Retrieved 14 January 2021.
  12. ↑ "30 cannoli siciliani perfetti per un tentativo di classifica definitiva". Scatti di Gusto (in Italian). 22 July 2014. Retrieved 15 October 2014.
  13. ↑ "The Cannoli and It's [sic] Rich History | Cannoli Kitchen". 26 March 2019. Archived from the original on 25 January 2021. Retrieved 14 January 2021.
  14. ↑ Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. p. 102. ISBN 9781556529542.
  15. ↑ Petroni, Agostino. "The erotic origins of Italy's most famous sweet". www.bbc.com. Retrieved 14 January 2021.
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