“Tubus farinarius, dulcissimo, edulio ex lacte factus”.
Pastry cylinder stuffed with a very sweet milk filling.
This is the definition that Marco Tullio Cicerone gave of the Sicilian cannoli when, around 70 BC, he was police commissioner in today’s Marsala; and apparently, this also seems to be the oldest testimony and description of this fantastic dessert but with uncertain origins.
Many, however, maintain that the Sicilian cannoli dates back to the time of Arab domination in Sicily, stating that the first to prepare this dessert, inspired by a traditional Arab dessert, were the concubines of a Saracen emir who lived in a harem of the old Caltanissetta.
Today the ricotta is enriched with candied fruit, chocolate and pieces of pistachio, and tradition reminds us that cannoli must be offered to friends and relatives in the number of twelve or multiples.
