Editing Cannoli

{{Short description|Italian ricotta-filled pastry}}
{{About|the Italian pastry dessert|the Italian pasta dish|Cannelloni|the kidney bean|Cannellini}}
{{Use American English|date=November 2024}}
{{Use dmy dates|date=November 2024}}
{{Infobox food
| name            = Cannoli
| image           = Cannolo with Maraschino cherry and pistacchio.jpg
| image_size      = 250px
| caption         = Cannoli with cherry and pistachio
| alternate_name  = {{lang|it|Cannolo}} ([[Italian language|Italian]] singular form), {{lang|it|cannolo siciliano}} (Italian singular form)
| country         = [[Italy]]
| region          = [[Sicily]]
| creator         = 
| course          = 
| type            = [[Pastry]]
| served          = 
| main_ingredient = Fried pastry dough, [[ricotta]] filling<ref>{{cite web |title=Homemade Cannoli |url=https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe-2042720 |publisher=[[Food Network]] |access-date=20 February 2023 |language=en}}</ref>
| variations      = {{plainlist|
*''Kannoli'' ([[Malta]])
*''Kanojët'' ([[Albania]])
}}
| cookbook        = Cannoli
}}

[[File:Cannoli siciliani (7472226896).jpg|thumb|Cannoli topped with chopped pistachios, candied fruit and chocolate chips sprinkled with [[Powdered sugar|confectioners' sugar]]]]
[[File:Cannoli siciliani.jpg|thumb|Cannoli with chopped pistachios and candied cherries]]
'''Cannoli'''{{efn|English: {{IPAc-en|k|@|'|n|ou|l|i}} {{respell|kə|NOH|lee}};<ref>{{Cite web |date=2024-04-15 |title=Definition of CANNOLI |url=https://www.merriam-webster.com/dictionary/cannoli |access-date=2024-04-19 |website=www.merriam-webster.com |language=en}}</ref><ref>{{Cite web |last= |first= |title=The American Heritage Dictionary entry: cannoli |url=https://www.ahdictionary.com/word/search.html?q=cannoli |access-date=2024-04-19 |website=www.ahdictionary.com}}</ref> {{langx|it|cannolo}} {{IPA|it|kanˈnɔːlo|}}, {{plural form}}: {{lang|it|cannoli}} {{IPA|it|kanˈnɔːli|}}; {{langx|scn|cannolu}} {{IPA|scn|kanˈnɔːlʊ|}}, {{plural form}}: {{lang|scn|cannola}} {{IPA|scn|kanˈnɔːla|}}.}} are [[Sicilian cuisine|Sicilian]] [[Pastry|pastries]] consisting of a tube-shaped shell of fried pastry [[dough]], filled with a sweet, creamy filling containing [[Ricotta|ricotta cheese]].<ref>{{cite web
|url=https://www.lacucinaitaliana.it/ricetta/dolci-e-dessert/cannoli-di-ricotta-la-ricetta-della-tradizione/
|title=Cannoli di ricotta, la ricetta della tradizione
|date=6 December 2022
|publisher=La Cucina Italiana
|access-date=29 November 2024}}</ref><ref>{{cite web
|url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/digging-into-the-sweet-history-of-sicilian-cannoli
|title=Digging into the Sweet History of Sicilian Cannoli
|date=10 November 2020
|publisher=La Cucina Italiana
|access-date=18 June 2024}}</ref><ref>{{cite web|first=Robert |last=Gangi |title=Cannoli |year=2006 |url=http://www.bestofsicily.com/mag/art208.htm |publisher=bestofsicily.com |access-date=15 May 2014}}</ref><ref name="auto">{{cite web|url=http://atasteoftravel.wordpress.com/2011/06/21/making-cannoli-in-piana-degli-albanesi/|title=The Cannoli of Piana degli Albanesi|work=A Taste of Travel|date=21 June 2011 |access-date=15 October 2014}}</ref> Their size ranges from {{convert|9|to|20|cm|in|frac=2}}. In [[Italian Peninsula|mainland Italy]], the food is commonly known as {{lang|it|cannolo siciliano}} ({{literally|Sicilian cannoli}}).

In culinary traditions across [[Sicily]], regional variations in cannoli fillings reflect local preferences and ingredient availability. In [[Palermo]], cannoli are decorated with [[Candied fruit|candied]] [[Zest (ingredient)|orange zest]], adding a citrusy sweetness to the filling. In [[Catania]], chopped [[pistachio]]s are favored, adding a distinctive nutty flavor and texture. [[Ramacca]] is known for its purple [[artichoke]]s, which also feature as filling in some cannoli recipes.<ref>{{Cite book |last=Vicenzino |first=Cettina |title=The Sicily Cookbook: Authentic Recipes from a Mediterranean Island |date=2020 |publisher=DK |isbn=978-1465491107 |pages=208}}</ref>

==Etymology==
[[Italian language|Italian]] {{lang|it|cannolo}} and [[Sicilian language|Sicilian]] {{lang|scn|cannolu}} is originally a [[diminutive]] noun meaning 'little tube', from {{lang|it|canna}}, 'cane' or 'tube'.<ref name="OED">{{cite OED|Cannoli|id=250267|edition=3rd|date=2003}}<!-- ultimate etymology of canna not needed here --></ref>

==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.

==See also==
{{Cookbook-inline}}
{{Portal|Italy|Food}}
* [[List of Italian desserts and pastries]]
* [[Brandy snaps]]
* [[Cream horn]]
* [[Éclair]]
* [[Torpedo dessert]]

==Notes==
{{Notelist}}

==References==
{{Reflist}}

==External links==
{{Commons category-inline}}

{{Pastries}}
{{Cuisine of Italy}}

[[Category:Cuisine of Sicily]]
[[Category:Italian pastries]]
[[Category:Italian desserts]]
[[Category:Stuffed desserts]]
[[Category:Cheese desserts]]
[[Category:Maltese cuisine]]
[[Category:Albanian cuisine]]