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 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."
Ingredients (For Shell):
300 g all purpose flour
225 g sugar
1 tbsp ground coffee
50 g butter
1/4 cup (50 ml) marsala
1 egg, beaten
12 cannoli tubes (special metal pastry cylinders)
7 1/2 cups oil, for deep frying
For Ricotta Cheese Mixture (Cannoli Filling):
450 g ricotta cheese
1 cup sugar
1. Mix flour, sugar and ground coffee together and make a well. Cut
in butter and eggs. Add marsala and knead as you would bread, for approximately
20 minutes. Let dough rest for approximately 1 hour
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