If you hear “Cannoli” you think of Sicily.
The Sicilian cuisine is known all over the world for its sweets. We do have a huge selection of desserts from the royal “Cassata” to the peasant “Biancomangiare” and “Rattata”.
Their origin are mostly from the Arabs that introduced sugar in Sicily, and from the Nuns that inside the walls of their Convents, created masterpieces that jealously kept secret for centuries.
We will now share their knowledge with you.
This is one thousand year recipe, it comes from the Arabs. During their domination, they brought the recipe of the Sherbet, iced drink flavoured with fruit juice or rose water. In Sicily, we used the snow that during the winter was collected from Mount Etna and stowed in “nivieri”, special stone buildings erected over natural or artificial caves. In the summer the ice would be scratched and covered with fruit syrups or flowers. This recipe was still widespread until the early twentieth century with the name of “rattata”. (Scraped) … Go to the recipe!
This delicious and simple recipe was brought to Sicily by the Arabs during their domination (year 800 – 1100) along with the
Zibibbo grapes. It is the simpler and less expensive version of the Sicilian Cassata. Its more delicate taste is perfect to satisfy the sweet tooth without a lot of calories, and if you enjoy a glass
of Zibibbo wine with it, it will be heaven... go to the recipe!