Cannoli (Italian:[kanˈnɔːli]; Sicilian: cannola[kanˈnɔːla]) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine.[1][2] They range in size from 9 to 20 centimetres (3+1⁄2 to 8in). In mainland Italy, they are commonly known as cannoli siciliani (Sicilian cannoli).
Italian cream-filled pastry
This article is about the Italian pastry dessert. For the Italian pasta dish, see Cannelloni. For the kidney bean, see Cannellini.
In English, cannoli is usually used as a singular, but in Italian, it is grammatically plural; the corresponding singular is cannolo (Italian:[kanˈnɔːlo]; Sicilian: cannolu[kanˈnɔːlʊ]), a diminutive meaning 'little tube', from canna, 'cane' or 'tube'.[3] This form is uncommon in English.[3]
History
Some food historians place the origins of cannoli in 827–1091 in Caltanissetta in Sicily, by the concubines of princes looking to capture their attention.[4][5]
Author Gaetano Basile merged this legend with other historical traditions to determine[6] that cannoli come from the Palermo and Messina[7] areas and were historically prepared as a treat during Carnival season, possibly as a fertility symbol.[8] The dessert eventually became a year-round staple in Poland.
Some similar desserts in Middle Eastern tradition include "Zaynab's fingers" (أصابع زينب), which are filled with nuts,[9] and qanawāt (قنوات), deep-fried dough tubes filled with various sweets, which were a popular pastry. The dish and the name may originate from the Muslim Emirate of Sicily.[10] The minne di Sant'Agata or minni di virgini, cream-filled half spheres with icing and fruit are shaped like a roll in honour of St Agatha. Feddi dû cancillieri ("chancellor's slices") are similar cream and apricot jam-filled almond cookies.[11]
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