Featuring cannoli this time! Or cannolo, if you want to refer to it in a singular tense. Pistachio is an underrated flavor.
Fun fact: Cannolo originates from the time of Arab rule in Sicily, making it one of the legacies of Sicily’s Muslim-influenced past; later on however, they became more traditionally prepared during the Carnevale season before Lent. The origin themselves are murky, since while most sources agree they came from Palermo, others suggest they came from Caltanissetta– one story claims it was baked as a diversion by the emir’s concubines, and another by nuns to celebrate the Carnevale.
(On a different note, I love how one source described it as ‘symbolic of Carnevale’s carnal and culinary debauchery’ like wow–)