Can I use store-bought shells?
Yes. Good-quality store-bought shells (look for Sicilian imports) are a perfectly acceptable shortcut and let you focus on the filling.
Italian · dessert
Cannoli Siciliani
#italian#dessert#vegetarian#chef:marco#sicilian
110m
Total time
8
Servings
420
kcal
hard
Difficulty
May 18, 2026
INGREDIENTS.
8
Grain
- 200 g tipo 00 flour
Pantry
- 30 g lard or unsalted butter
- 20 g caster sugar
- 50 ml dry Marsala wine
- 1 pinch a pinch of fine salt
- 1 L sunflower oil, for deep frying
- 120 g icing sugar
- 1 tsp vanilla extract
- 60 g dark chocolate chips
- 40 g chopped pistachios, to garnish
- 1 tbsp icing sugar, to dust
Dairy
- 1 egg, beaten (for dough)
- 500 g fresh ricotta, drained overnight
- 100 g mascarpone
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
What type of ricotta should I use?
Fresh sheep's milk ricotta is traditional and has a richer, more complex flavor. Cow's milk ricotta works fine — drain it well regardless.
What goes on the ends?
The traditional garnishes are chopped pistachios, candied orange peel, or a glacé cherry. In Sicily, chopped pistachios from Bronte are the standard.
Related · You might also cook
Keep going.
italianmedium
Roman Semolina Gnocchi — Crispy-Edged Rounds in Brown Butter
In Rome, Thursday is gnocchi day — and this is the gnocchi Romans were eating long before anyone thought to boil a potato. Semolina rounds, baked until the Parmigiano crust crackles and the interior stays soft, is cucina romana at its most direct.
70 min 4
Read 
italianmedium
Lampredotto Fiorentino: Florence's Legendary Tripe Sandwich
Lampredotto is Florence's most stubbornly local street food — the fourth stomach of the cow, slow-simmered in an aromatic broth, piled into a crusty roll, and finished with sharp salsa verde. The lampredottai have been selling it from carts at the city's markets since medieval times, and the formula hasn't changed.
110 min 4
Read 
italianeasy
Lenticchie Umbre in Umido — Umbrian Braised Lentils with Tomato
Castelluccio lentils from the Sibillini plateau have held IGP status since 1997 — small, thin-skinned, nutty, and built to hold their shape through a long braise. This is the Umbrian way: slow soffritto, crushed tomato, a sprig of rosemary, and a serious pour of raw olive oil at the table.
60 min 4
Read 
italianeasy
Mozzarella in Carrozza — The Roman Fried Cheese Sandwich That Leaks If You Rush It
Campanian by birth, Roman by adoption — mozzarella in carrozza is cucina povera at its most satisfying: a sealed bread pocket that traps the cheese so completely it's still pulling strings two minutes after you plate it.
30 min 2
Read