|Alternative names||Cannolo, singular|
|Place of origin||Italy|
|Region or state||Sicily|
|Main ingredients||fried pastry dough, ricotta filling|
|Cookbook: Cannoli Media: Cannoli|
Cannoli (Italian pronunciation: [kanˈnɔːli]; Sicilian: cannula) are Italian pastries of the Sicily region. The Italian singular is cannolo ([kanˈnɔːlo]; in the Sicilian language cannolu), meaning "little tube", with the etymology stemming from the Greek kanna (reed), but in English, cannoli is usually used as a singular, and cannolo is rare. Cannoli originated in Sicily and are a staple of Sicilian cuisine. They are also popular in Italian-American cuisine. In Italy, they are commonly known as "cannoli siciliani", Sicilian cannoli.
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi.
Cannoli have been traced to the Arabs during the Emirate of Sicily, with a possible origin for the word and recipe deriving directly from qanawāt. 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.
- "cannoli - Definition of cannoli in US English by Oxford Dictionaries". Oxford Dictionaries - English.
- Oxford English Dictionary, 3rd edition, 2003 s.v.
- Gangi, Robert (2006). "Cannoli". bestofsicily.com. Retrieved 15 May 2014.
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- Madison Books (1 Nov 2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 779. ISBN 9780740770432.
- Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. p. 102. ISBN 9781556529542.
- Paul H. Freedman (2007). Food: The History of Taste (illustrated ed.). University of California Press. p. 159. ISBN 9780520254763.
- "Scatti di gusto - 30 cannoli siciliani perfetti per un tentativo di classifica definitiva". Scatti di Gusto. Retrieved 15 October 2014.