Cannoli with ricotta, Sicilian cannoli (Trapani)
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area: Paceco, Erice, Trapani and Valderice
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Paceco, Erice, Trapani and Valderice
Brief description of the product: Typical ricotta-based dessert.
Description of the processing and maturing methods: The properly processed ricotta is placed in a cylindrical wafer: the cannolo which was originally wrapped in a piece of cane (Arundo Donax). The wafer, a mixture of flour, water, marsala, lard, is fried in lard or boiling oil and left to dry, and then filled with the mixture of sheep's milk ricotta, vanilla and sugar.
In addition to the ricotta you can add candied fruit or pieces of dark chocolate and a sprinkling of icing sugar.
Specific materials and equipment used for preparation and conditioning:
Description of the processing, storage and maturing rooms: Pastry laboratories equipped according to the sanitary regulations in force.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: For over 50 years, cannolo with ricotta has been a typical homemade dessert of families of agro-pastoral origin, in use during the Carnival and Easter periods. In the last three decades, cannolo can be found in all the best pastry shops in the Trapani area during the production period of fresh ricotta.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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