A Cannoli By Any Other Name

Good Bite

BY PHILIP LEDERER SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING WEDNESDAY MAY 3, 2017

Everyone knows that Clemenza loves a good cannoli, and since 1972 the dessert has become synonymous in pop culture with Italian sensibilities, but food historians now disagree on just how strictly Italian the cannoli is. Tracing its origins back to the Carnevales of 9th century Sicily, this classic dessert (and rather overt fertility symbol) could actually owe its creation to the Saracens, who introduced cane sugar to Europe and ruled the entirety of Sicily by the beginning of the 10th century. And cannolis were once known as cappelli di turchi, or “Turkish hats,” so the argument goes. Regardless, the decadent pastry survived the test of time, and at Mozzarella Fella on Main Street it’s all about the flavor. Bringing in cannoli shells from New Jersey, the little morsels are filled with dry ricotta, also called ricotta impastata, mixed with sugar, milk, vanilla and cinnamon, with a handful of chocolate chips for texture. All cannolis are stuffed to order, instead of lying around waiting to be chosen, meaning no soggy or floppy pastries. Be sure to stop in around Thanksgiving for a seasonal pumpkin version.

Pictured: Cannolis from Mozzarella Fella. Photo by Wyatt Kostygan.

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