A cannolo at Il Consiglio di Sicilia, in the small fishing town of Donnalucata, on Sicily’s southern coast, with a glass of local Malvasia dessert wine
Posted on 02/08/2017 12:57:48 PM PST by nickcarraway
On a trip to Sicily, birthplace of the Italian sweet, a recent cannoli-convert learns what separates the mediocre from the mouth-watering, and where to find the best
SOMEWHERE ON the coastal road between the Sicilian towns of Marzamemi and Siracusa, from behind the wheel, our guide pointed out the giant reeds growing above the Ionian sea. “Those are the canna they used to make the cannoli with,” Salvatore Coppola explained. From the back seat of the car, in unison, my mother and I made the same face, the one where we purse our lips together while curling the upper halves.
“I’ve never been into cannoli,” Mom said, giving voice to our shared facial reaction. Granted, our experience...
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A cannolo at Il Consiglio di Sicilia, in the small fishing town of Donnalucata, on Sicily’s southern coast, with a glass of local Malvasia dessert wine
I’m dying here. With family lineage from Sicily I can attest that there is nothing better than a real, fresh cannoli.
Same here. I have to settle getting them overnighted from Ferrara in NYC
“Paulie? You won’t see him no more.”
I don’t think I have ever had canoli. It is a desert isn’t it?
Yes, it’s a hollow pastry filled with marscapone, a soft, sweet cheese.
Leave the gun. Take the cannoli.................
It’s a heart attack in a tube..............
Most stores have a “Leave a penny, take a penny” tray.
Italian stores have a “Leave a gun, take a cannoli” tray.
It's basically a room-temperature ice cream sandwich.
That reminds me. I have a box of ice cream sandwiches in the freezer. Going to get one right now.
A cannoli is not like an ice cream sandwich that has assumed room temperature.
It's like an ice cream sandwich, but you eat it at room temperature. They're good a few degrees below room temperature too.
They're mighty good, at least if you get them at a place that knows how to make them.
They don't keep very well, in my opinion. They seem to absorb tastes from other foods very easily. If you keep them in the fridge, you have to put them in an air-tight container.
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