Editing Cannoli (section)

==History==
[[File:Cannoli - Pizzeria Bella Italia (Crépieux-la-Pape) février 2022 (4).jpg|thumb|250px|Cannoli]]
Some food historians place the origins of cannoli in 827–1091 in [[Caltanissetta]], Sicily, by the concubines of princes looking to capture their attention.<ref>{{Cite web|date=14 November 2017|title=History of Sicilian Cannoli. A Sweet Mystery.|url=https://www.justsicily.it/en/history-of-sicilian-cannoli/|access-date=14 January 2021|website=JustSicily|language=en-US|archive-date=10 November 2018|archive-url=https://web.archive.org/web/20181110233719/https://www.justsicily.it/en/history-of-sicilian-cannoli/|url-status=dead}}</ref><ref>{{cite web | url=https://www.cnn.com/travel/article/the-sexy-story-behind-sicilian-pastry-cannolo/index.html | title=Cannolo: The 'erotic' origins of Sicily's top pastry | website=[[CNN]] | date=13 May 2022 }}</ref> This period marks the Arab rule of the island, known then as the [[Emirate of Sicily]], giving rise to the theory that the etymology stemmed from the Arabic word ''qanawāt'', 'tubes', in reference to their tube-shaped shells.<ref>{{cite book|author1=Paul H. Freedman|title=Food: The History of Taste|date=2007|publisher=[[University of California Press]]|isbn=9780520254763|page=159|edition=illustrated}}</ref><ref>{{cite web|url=https://www.mocafoodandwine.com/product/cannoli-siciliani-shells/|title=Cannoli Sicilian Shells}}</ref><ref>{{cite web|url=https://www.sicilyuncovered.com/sicilian-cuisine/the-king-of-sweets-the-sicilian-cannolo/|title=The King of Sweets: The Sicilian Cannolo|date=6 June 2015 }}</ref> During this time, the Arabs influenced Sicilian baking with the introduction of candied fruits, pistachios, and cinnamon.<ref name=":0">{{Cite book |last1=Salloum |first1=Habeeb |url=https://books.google.com/books?id=QhGMDwAAQBAJ |title=Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets |last2=Salloum |first2=Muna |last3=Elias |first3=Leila Salloum |date=2013-06-25 |publisher=Bloomsbury Publishing |isbn=978-0-85772-330-7 |language=en}}</ref> They also introduced the technique of combining nuts and fruits with sugar and honey.<ref name=":0" />

Gaetano Basile claims<ref>{{Cite web|date=30 September 2019|title=The "spicy" history of cannoli Siciliani|url=https://www.lifeinitaly.com/food/the-spicy-history-of-cannoli-siciliani/|access-date=14 January 2021|website=Life in Italy|language=en-US}}</ref> that cannoli come from the [[Palermo]] and [[Messina]]<ref>{{cite web|url=http://www.scattidigusto.it/2014/07/22/30-migliori-cannoli-siciliani/|title=30 cannoli siciliani perfetti per un tentativo di classifica definitiva|work=Scatti di Gusto|date=22 July 2014|access-date=15 October 2014|language=it}}</ref> areas and were historically prepared as a treat during [[Carnival in Italy|Carnival]] season, possibly as a fertility symbol.<ref>{{Cite web|date=26 March 2019|title=The Cannoli and {{sic|I|t's|nolink=y}} Rich History {{!}} Cannoli Kitchen|url=http://www.cannolikitchen.com/the-cannoli-and-its-rich-history/|language=en-US|url-status=dead|archive-url=https://web.archive.org/web/20210125234630/http://www.cannolikitchen.com/the-cannoli-and-its-rich-history/|archive-date=25 January 2021|access-date=14 January 2021}}</ref> The dessert eventually became a year-round staple in Sicily.

What is certain is, as [[Salvatore Farina (essayist)|Salvatore Farina]] explains, that, "''cannolo'' is a word of [[Latin]] origin – ''canneolus'' – and means the joint of a reed or cane, the artisan instrument used to roll the dough that was fried to make the characteristic shell, later filled with ricotta cream."<ref>{{Cite book |last1=Farina |first1=Salvatore |date=2009|title=Sweet Sensations of Sicily. The Legacy of Biagio Settepani with Forty-six Original Master Recipes |url=https://books.google.com/books?id=C7A0jwEACAAJ |location=Caltanissetta  |publisher=Lussografica |page=19 |isbn=978-88-8243-214-0 |language=en}}</ref> Farina continues, "Probably, long ago, in the wild days of the [[Saturnalia|Saturnali]] and the old style [[Carnival]], street sellers prepared cannoli in the noisy and crowded public squares, filling the shell with a ricotta and honey cream. This is a confection that comes in natural portions, ideal for eating outside just as one does today with an [[ice cream cone]]."<ref>{{Cite book |last1=Farina |first1=Salvatore |date=2009|title=Sweet Sensations of Sicily. The Legacy of Biagio Settepani with Forty-six Original Master Recipes |url=https://books.google.com/books?id=C7A0jwEACAAJ |location=Caltanissetta  |publisher=Lussografica |page=42 |isbn=978-88-8243-214-0 |language=en}}</ref>

Some similar desserts in Middle Eastern tradition include "Zaynab's fingers" ({{lang|ar|أصابع زينب}}), which are filled with nuts,<ref>{{cite book|author1=Michael Krondl|title=Sweet Invention: A History of Dessert|date=2011|publisher=Chicago Review Press|isbn=9781556529542|page=102}}</ref> and ''qanawāt'' ({{lang|ar|قنوات}}), deep-fried dough tubes filled with various sweets, which were a popular pastry.