Showing posts with label Sicilan cannoli. Show all posts
Showing posts with label Sicilan cannoli. Show all posts
Thursday, December 17, 2009
Tuesday, November 11, 2008
Cannoli
Busy at work and will blog more soon but for now you will have to enjoy some food foties (that's how they say photos in South Africa) Bought this deliciously divine cannoli at a pasticceria in Palermo. Mmmmmmm
Busy at work and will blog more soon but for now you will have to enjoy some food foties (that's how they say photos in South Africa) Bought this deliciously divine cannoli at a pasticceria in Palermo. Mmmmmmm
Saturday, October 18, 2008
This is why I am 5 pounds fatter
This post is for Jono and Rexi - famous quote:
'I can taste the limone.'
I had gelato as much as possible last week in Sicily as I knew there wouldn't be any when I got back to the big, grey city. So now I am busting out of my trousers! I went for a run today and may have burned off at least one of my ice cream indulgences.
Bacio tastes just like Baci chocolates. Not sure if the pic above the bacio is caffe (coffee) and the one below is dolce latte. There were so many at this gelateria by the beach it was overwhelming. In the last pic you will see a flavour called Puffo - like the Smurfs, not sure what that one would taste like?!
I always choose the same few flavours though - limone (lemon, which is made without milk), caffe (made with espresso), nocciola (hazelnut - tastes like Nutella), banana & cioccolato (chocolate). TheI sometimes venture out a little bit more but usually stick to the devil I know.
The flavour below is cannoli - so there is ricotta in the ice cream and also some original Sicilian cannoli sticking out of the ice cream too....yum!
My tour guides, the Puzzo brothers enjoying their gelato.
This post is for Jono and Rexi - famous quote:'I can taste the limone.'
Bacio tastes just like Baci chocolates. Not sure if the pic above the bacio is caffe (coffee) and the one below is dolce latte. There were so many at this gelateria by the beach it was overwhelming. In the last pic you will see a flavour called Puffo - like the Smurfs, not sure what that one would taste like?!I always choose the same few flavours though - limone (lemon, which is made without milk), caffe (made with espresso), nocciola (hazelnut - tastes like Nutella), banana & cioccolato (chocolate). TheI sometimes venture out a little bit more but usually stick to the devil I know.
The flavour below is cannoli - so there is ricotta in the ice cream and also some original Sicilian cannoli sticking out of the ice cream too....yum!
My tour guides, the Puzzo brothers enjoying their gelato.
Sunday, March 18, 2007
The big cannoli
So every winter my father goes to Sicily for two reasons only:
1) to visit his 85 year old mother and
2) to eat cannoli.
Cannoli is a Sicilian dessert pastry which my father swears can only be made properly in his tiny town of 4,500 people, Delia. These delectable desserts which originated in Sicily are filled with ricotta cheese mixed with lots and lots of sugar. Those who mix other ingredients, according to my father, are destroying the tradition.
The secret to these desserts is the outer shell of fried pastry dough. These tube shaped shells must be filled at the very last minute, otherwise the shell becomes soggy and losses all its flavor. Italian-Canadians have been trying to replicate this recipe ever since emigration started but, according to my father, no one in North America has been able to duplicate this delicacy.
My father’s desperation for this dessert results in my mother packing a suitcase full of shells and a frozen Tupperware container with ricotta cheese every time they return to Toronto. Canadian customs would have a feast (literally) if they ever opened up their luggage. As for this massive sized cannoli – according to my father, this too was destroying the original Cannoli tradition! But we ate it anyway.
xoClara
So every winter my father goes to Sicily for two reasons only:
1) to visit his 85 year old mother and
2) to eat cannoli.
Cannoli is a Sicilian dessert pastry which my father swears can only be made properly in his tiny town of 4,500 people, Delia. These delectable desserts which originated in Sicily are filled with ricotta cheese mixed with lots and lots of sugar. Those who mix other ingredients, according to my father, are destroying the tradition.
The secret to these desserts is the outer shell of fried pastry dough. These tube shaped shells must be filled at the very last minute, otherwise the shell becomes soggy and losses all its flavor. Italian-Canadians have been trying to replicate this recipe ever since emigration started but, according to my father, no one in North America has been able to duplicate this delicacy.
My father’s desperation for this dessert results in my mother packing a suitcase full of shells and a frozen Tupperware container with ricotta cheese every time they return to Toronto. Canadian customs would have a feast (literally) if they ever opened up their luggage. As for this massive sized cannoli – according to my father, this too was destroying the original Cannoli tradition! But we ate it anyway.
xoClara
Monday, December 11, 2006
Ricotta -ree-kawt-tah
Ricotta is an Italian dairy product/cheese made from the whey which is left over from making cheeses such as mozzarella or provolone. The term "ricotta" means "cooked again" ("re-cooked") in Italian, referring to the second processing of the liquid to produce it. It is also great on toast with some sugar sprinkled on top!
In Canada and the UK it is usually made from cow's milk but in Sicily it is made from sheep and goat's milk. So when you taste a cannoli in Sicily it tastes very different from one bought elsewhere. It seems to have a different flavour and taste better, not sure if it is the atmosphere or that you are having it at the mecca of cannoli land.
So what is a cannoli? It is a tubular pastry shell stuffed with a sweetened filling of whipped ricotta, sugar and it often contains nuts (like pistaccios in pic), orange rind/lemon or bits of chocolate.
Here is a pic of a gigantic one that was served to dozens at a wedding in Sicily earlier this year. It is an easy recipe, most people who make them now buy the shells as they are easy to find and purchase. Some old-schoolers do make the shells which is a long process, includes deep frying and using special moulds.
A great xmas treat and sooo delicious -get one if you can at an Italian bakery or make it yourself. Below are pics of bite sized ones served at a b-day party in Sicily a few days after the wedding- ah food glorious food and Sicilan hospitality!
Ricotta is an Italian dairy product/cheese made from the whey which is left over from making cheeses such as mozzarella or provolone. The term "ricotta" means "cooked again" ("re-cooked") in Italian, referring to the second processing of the liquid to produce it. It is also great on toast with some sugar sprinkled on top!
In Canada and the UK it is usually made from cow's milk but in Sicily it is made from sheep and goat's milk. So when you taste a cannoli in Sicily it tastes very different from one bought elsewhere. It seems to have a different flavour and taste better, not sure if it is the atmosphere or that you are having it at the mecca of cannoli land.
So what is a cannoli? It is a tubular pastry shell stuffed with a sweetened filling of whipped ricotta, sugar and it often contains nuts (like pistaccios in pic), orange rind/lemon or bits of chocolate.
Here is a pic of a gigantic one that was served to dozens at a wedding in Sicily earlier this year. It is an easy recipe, most people who make them now buy the shells as they are easy to find and purchase. Some old-schoolers do make the shells which is a long process, includes deep frying and using special moulds.
A great xmas treat and sooo delicious -get one if you can at an Italian bakery or make it yourself. Below are pics of bite sized ones served at a b-day party in Sicily a few days after the wedding- ah food glorious food and Sicilan hospitality!
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