The Cannolo Siciliano is the most famous dessert of the traditional Sicilian pastry. Although some sources report that it was already present in Roman times, a legend tells that in Caltanissetta (in Arabic "Qalc'at al-Nissa" which means Castle of women) the concubines of the harem of the Saracen emirs had created a special dessert, as a vaguely phallic homage to their sultan. The reference to the term "cannolo", furthermore, derives from the fact that once all the ingredients to make the wafer had been imparted, this was rolled in river reeds during its preparation and subsequently fried in lard.
Cannolo Siciliano is the most famous dessert of traditional Sicilian pastry making and as such has been recognized and included in the list of traditional Italian agri-food products (P.A.T.). Originally prepared only for Carnival celebrations, today Cannolo Siciliano has lost its occasional character and is prepared and enjoyed throughout the year, and having acquired international fame, it is known today as an example of Sicilian pastry art throughout the world. May contain traces of nuts.
Today you can have our Villa Dafne apron directly on our online shop. Apron with logo and...
Sicilian Savoyards are large oval-shaped biscuits, very soft and fragrant, ideal to be soaked...
(€4.00 500 gr)
The Chocolate Tart is your ideal breakfast. There is nothing better than waking up in the...
(€14.00 800 gr)
Breakfast Biscuits are made according to an ancient recipe of Grandma Giovanna. Only eggs,...
(€2.50 250 gr)
The Apricot Jam Tart is your ideal breakfast. There is nothing better than waking up in the...
(€14.00 800 gr)
The Apple Tart is your ideal breakfast. There is nothing better than waking up in the morning...
(€14.00 800 gr)
The Cannolo Siciliano is the most famous dessert of the traditional Sicilian pastry. Although some sources report that it was already present in Roman times, a legend tells that in Caltanissetta (in Arabic "Qalc'at al-Nissa" which means Castle of women) the concubines of the harem of the Saracen emirs had created a special dessert, as a vaguely phallic homage to their sultan. The reference to the term "cannolo", furthermore, derives from the fact that once all the ingredients to make the wafer had been imparted, this was rolled in river reeds during its preparation and subsequently fried in lard.
