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Chef Giuseppe Sparacello: Cannoli Siciliani

Cannoli Siciliani

Prep. time: 30

Cook Time: 30

Difficulty: 3 out of 5

Serve: 10/12 (2 per portion)

Ingredients for the Dough

250 flour (Italian Flour 00) 30 gr Powdered sugar ( confectioner's sugar or icing sugar)


50 gr lard or butter (Shortening / Strutto) Half Glass (40 ml circa) Marsala Wine

Half Glass (40 ml circa) white vinegar 5 gr cocoa Powder ( unsweetened cocoa powder ) 1 teaspoon salt

1 kg of lard (Shortening / Strutto) For frying


Put in a bowl the flour, salt, cocoa and icing sugar previously sifted. Add the butter and the egg. Then mixed the vinegar with masala and add mix everything together (remember the liquid must be added slowly).

Keep in mind that the dough should be soft and pliable but firm, a little harder than bread dough.

Then wrap it and put it to rest for at least an hour in the refrigerator.

Take the dough for the cannoli and work it into a thin layer 1-2 mm

Take a round pastry rings with a diameter of 9 cm,

then with your hands strach it until you have an oval shape.

Now roll it, in the metal cylinders , making sure to brush the edges with egg white to seal them properly.

In a large sauce pan place the lard (Shortening / Strutto) bring it to a temperature of 360 F and fry all the cannoli, let them cool down and remove the metal cylinder.

For the Filling

750 gr Sugar

300 gr sheep's milk ricotta

75 gr dark chocolate drops

48 Cherries (Garnish)

Powdered sugar to Taste (Garnish)

24 candied oranges peel (Garnish)

200 gr Pistacchio Crumbs (Garnish)


Take the ricotta and place it in a bowl where you will add the sugar. Gently mix the ingredients , then cover the bowl with plastic wrap and place it in the fridge for at least an hour.

Now, take a very fine mesh screen, place it over a bowl and with the help of a spatula mash the mixture of ricotta and sugar. until you get an homogeneous mixture.

Once you have a very fine cream, add chocolate chips. Fill the Cannoli shell with the filling and garnish them.

Chef Tips

In Sicily in the past we use Strutto (Shortening) or clarified pork fat for Frying the cannoli shell, but nowadays is more common to use Sunflower oil. You can flavored the cream with vanilla or a small amount of cinnamon.

Chefs Corner

Cannoli have been traced to the Arabs during the Emirate of Sicily, with a possible origin for the word and recipe deriving directly from Ganawāt. These were deep fried dough tubes filled with various sweets, which were a popular pastry across the Islamic world at the time, from Al-Andalus to Iraq.

Cannoli come from the Palermo and Messina areas and were historically prepared as a treat during Carnevale season, possibly as a fertility symbol; one legend assigns their origin to the harem of Caltanissetta. The dessert eventually became a year-round staple throughout Italy.


Check more recipes from Chef Giuseppe Sparacello

#CannoliSiciliani #ChefGiuseppeSparacello #siciliantradition #masterpastrychef #topchef

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