Cannoli siciliani

We went to the restaurant A Cannata, on the island of Salina, to try some of their delicious dishes like this iconic dessert.



For 4 servings


500 grams of flour
2 egg yolks
30 grams of alcohol
50 grams of lard
15 grams of old or Muscat wine
lemon juice
1 tablespoon of sugar

Ricotta cream

250 grams of ricotta
125 grams of icing sugar
50 grams of diced candied fruit
10 grams of ground pistachios 



Place the flour on a board and make a well in the center, and add lard, egg yolks, alcohol, wine, lemon and sugar. Knead until it gets a good consistency and let it rest for an hour, covering everything with a damp cloth. Roll out the dough to a thickness of 3 mm, cut into circles of ⌀10 cm. Wrap the circles of dough on a cannoli mould and fry them in abundant lard until they are golden. Let them dry and remove the shells which, once cooled, will be filled with the ricotta.

Ricotta cream

Whisk all the ingredients in a bowl, incorporating the fruit at the end. Put some of this mixture in each cannolo with the help of a knife and place in the fridge for two hours. Before serving, decorate with icing sugar and pistachio.

click for recipe
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Architecture, Design & Decor
I am a Milan based photographer and journalist. My first love has always been publishing and over the last twenty years I've had a front row seat into the world of interior, fashion and design magazines. Whether as an editor, writer or on the back end of the camera I have witnessed the gradual decline of paper and the rising supremacy of touchscreens. Just like my personal journey switching from film to digital, I am now sharing my experiences and passions with you here.
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