Cannoli, the sweet, crisp pastry filled with creamy ricotta, is one of Italy’s most iconic desserts, but its story is as rich as the filling itself.
This beloved Sicilian treat has ancient roots that go back centuries, with a blend of influences from multiple cultures that once touched the shores of Sicily. From humble beginnings as a seasonal delicacy to a globally adored dessert, cannoli has become a symbol of Italian culinary pride, capturing hearts and palates alike.
The origins of cannoli are believed to stretch back to the Arab rule of Sicily in the 9th to 11th centuries. The Arab influence is evident in the dessert’s ingredients, such as ricotta cheese, sugar and cinnamon, and the lavish approach to sweets as something to be shared and celebrated.
Cannoli were originally thought to have been made during Carnevale, a festival before Lent, when people indulged in rich foods and sweets before the season of fasting.
The name cannoli comes from the Italian word canna, meaning little tube or reed, in reference to the cylindrical shape of the pastry shell. Early versions of cannoli were crafted by wrapping dough around river reeds and frying it until crisp. The hollow shell was then filled with a rich, sweet ricotta mixture, creating a balance of crunchy and creamy textures. The filling typically included a touch of sugar and, in some cases, candied fruits or chocolate.
As time went on, cannoli became a year-round favourite, spreading from Sicily to the mainland and then to Italian communities abroad. Each region and family brought their own twist. In Sicily, the ricotta filling is often made with sheep’s milk ricotta, prized for its smooth texture and delicate flavour. In America, where Italian immigrants popularised cannoli in the early 20th century, variations emerged using cow’s milk ricotta and sometimes mascarpone for a richer filling. Toppings like chocolate chips, chopped pistachios, or a dusting of powdered sugar became popular, giving the dessert an extra layer of flavour and visual appeal.
Today, cannoli is enjoyed worldwide, with countless variations on the classic filling and shell. While traditionalists may insist on the classic ricotta filling, inventive chefs have experimented with flavours such as coffee, hazelnut, lemon and even modern twists with non-dairy fillings to suit different dietary preferences. In some parts of Italy, you’ll also find mini cannoli, smaller versions perfect for a quick indulgence, or even filled at the last moment to ensure maximum crunch.
