Our Shop

We are in Naples, one of the nicest cities of all Europe, precisely in South of Italy, close to Pompei, Capri, Sorrento... and to other important locations. Our sweets are made of natural and fresh ingredients. Here you can find the highest quality of the pastry shop "made in Sicily", and a special price. For any information you want, contact us without any problem.

Every day our customers taste the fragrance and the good quality of our products, prepared with choice ingredients and the secrets of the Modican confectionery art.

Le Ancore is well-known and appreciated all over the world! The fragrance and the good quality of our products are the result of the preservation of the original recipes of the Ancient Sicilian Confectionery Art and the choice of the correct ingredients.

Cannoli
Cannoli consist of tube-shaped shells of fried pasta, filled with a sweet, creamy filling called "cannoli cream" and commonly containing Mascarpone or sweetened ricotta cheese blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other flavorings. Some chefs add chopped candied fruit (citron, orange peel, or cherries). They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Regardless of size, the shells should be filled as late as possible to avoid becoming soggy, thus losing the crunchiness that provides contrast with the softness of the filling.

History : food historians believe cannoli date to the time of Sicily's Arab dominion by the Saracens or even earlier; the tubelike shape may reflect Druidic stele and menhir. Originating in the Palermo area, they were historically prepared as a treat during Carnevale season, possibly as a fertility symbol; one legend assigns their origin to the harem of Caltanissetta. The dessert eventually became a year-round staple throughout what is now Italy.

Cannoli, as well as many other specialties of Italian pasticceria, originated in Sicily centuries ago, and can now easily be found in better Italian bakeries and restaurants and is an essential part of Sicilian cuisine. The word "cannoli" is the plural form of the Italian word cannolo which literally translates to "little tube."

2. Roll dough out on pasta machine, then cut with 4 – 5” round cookie cutter. Place cannoli tubes in the centre of the circle, brush ends with egg whites then close both ends together

3. Deep fry in hot oil, a few at a time until they are lightly brown. Drain and let cool

4. Carefully remove the tube from the shell and fill with ricotta cheese mixture.