In Palermo, cannoli are more for the plumber than for the baker. U cannolu is in fact “the faucet” in local dialect. The origin of the sweet is said to be a Carnevale celebration joke (a faucet from which sweet cream comes out of), but given its importance, certain historians looked deeper into the matter and found its birthplace to actually be Caltanissetta, where it was created by cloistered nuns, who wrapped the dough around pipes to give it a perfectly round shape. Others say the Ancient Romans created them. An unavoidable dessert at Sunday lunches, both in its classical size and in the mignon size called cannolicchio, the cannolo has been a trusted companion for generations and generations of locals. Want to know its secret? It should be garnished on-the-spot to preserve its crunchiness.
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