Cannolis: The most Iconic Dessert in Italy

By Alyssa Barnes

Cannolis are one of the most iconic desserts from Italy. They can be spotted in just about every bakery and cafe throughout the country. The popularity of this dessert is no secret. From the first bite of the crunchy, flaky shell and the creamy, sweet filling you’re sure to be on the hunt for cannolis around Florence.

Cannolis are made to order at some places and filled when order one.

HISTORY OF CANNOLIS

Cannolis originated in Sicily. These deep-fried pastry shells are filled with sweetened whipped ricotta and are decorated with a variety of toppings such as pistachios, orange zest or, most notably, chocolate chips.

Arabs dominated Sicily for the majority of the 10th and 11th centuries. The Sicilian city of Caltanissetta is credited with the legend of women creating the first cannolis. Although this cannot be proven because there is no physical evidence, it is a widely believed legend in most of Italy. It is also said that cannolis were first introduced during Carnevale, a month-long celebration that signals that the start of Lent restrictions are about to begin in Italy.

Caption: Cannolis and cannoli-related items are seen everywhere in Italy including bakeries, cafes and gelato shops.

The cannoli is a long, circular tube with a creamy filling. Most people have definitely noticed the phallic shape of the pastry and have questioned it at least once. Turns out there's a reason for this shape. This shape was intentional to represent the genitalia of women’s husbands. During Carnevale at this time, cannolis were even dramatically large to emphasize the meaning behind the shape and give the people of Italy a good laugh. The Italians not only appreciated nudity and erotica in art but also in their pastries.

The famous dessert started to circulate around Italy and then eventually made its way to America around the 1880s. Cannoli is actually the plural version of the singular form cannolo, although cannolo is rarely used in the English language.

THE PROCESS

Different flavors of cannolis are often featured in displays.

The process of making cannolis can be long and tedious, but it is for sure worth it. To make a cannoli like the ones in Italy, it is best to follow an authentic recipe. Before you need to start making the cannoli shells, you will need to drain the ricotta and place it in the refrigerator.

Now on to the shell. You can start by mixing flour, salt, cinnamon, powdered coffee, cocoa powder and powdered sugar into a bowl. Then add lard, egg, vinegar and Marsala wine to the dry mixture. While mixing all of the ingredients the dough should be both soft and firm so it will be malleable enough to shape but not firm or dry enough to crack.

Once you knead this mixture enough, cover it in plastic and place it in the refrigerator to set for an hour. Now you can start to prepare the filling. Take the drained ricotta out of the refrigerator and place it into a bowl with sugar. Mix the two ingredients well and place in the refrigerator for an hour again.

After the mixture has chilled it is now time to place it in a sieve and press it until it turns into a fine, creamy consistency. After this step, you can add chocolate chips, pistachios or whatever mix-ins you desire.

Then take the dough out of the refrigerator and start to roll it out thin and cut out ring shapes. Wrap the pastry circles around a cannoli mold and then fry the dough until they come out golden brown.

All that is left to do now is to fill the shells with the ricotta mixture and add toppings to the ends of the pastry. And now you have made a cannoli like a professional. There are so many different ways that different bakers in Italy make cannolis, but this is seen as one of the most authentic recipes for a classic cannoli.

Caption: Different places display cannolis and present them differently.

GINO’S BAKERY

Gino’s Bakery is one of the most popular bakeries in Florence to get a cannoli. Noted one of the “best cannolis in Florence” by tourist Sasha Macall. Sasha has been in Florence for almost a week now and has tried nearly a dozen cannolis during her time here already but has gone back to Gino’s multiple times because she likes it the best.

“I love the cannolis here and so does my husband,” Macall said. “I tried to get him to try cannolis before, but he has never liked them before he tried Gino’s.”

Caption: Gino's Bakery is a beloved spot in Florence shown by the polaroid pictures that people leave in the bakery.

Gino’s Bakery is a small bakery just past the Ponte Vecchio. This unsuspecting shop is run by Gino himself. As soon as you walk in you are met with glass cases packed with pastries and Gino asking you what you would like. You can hear people ordering in Italian and English and the line wraps outside the door.

Tommaso Scarlo is a Florence local who frequents Gino’s Bakery often and his favorite pastry to order is the pistachio cannoli. “I love Gino’s. I come here at least a few times a week,” Scarlo said. “Best cannoli in all of Florence.”

When he orders he is immediately met with an expresso and pastry of choice in his hand. Gino works fast to make sure all of his customers are satisfied. Scarlo often enjoys his breakfast or midday treat by the Ponte Vecchio taking in all of the people and jewelry on his walk back home.

Scarlo said that he often loves to bring his friends and family to Gino’s Bakery and that it is always a welcoming place to visit. “Gino is one of the nicest people ever,” Scarlo said. “Tourists always come back to visit him.” He also said that while he has tried just about everything that Gino’s has to offer, he always goes back to the cannoli there and that is what he recommends everyone to get at least once.

Wherever in Italy you go you are sure to encounter a great cannoli. The recipe was perfected hundreds of years ago and is a staple in many Italian households. This pastry was originally only ordered during celebrations but became so popular and loved among the Italian people that bakers just started to make them more frequently and now they are enjoyed every day and there is rarely a bakery that does not consistently carry them.