{"id":4666,"date":"2025-09-16T14:03:29","date_gmt":"2025-09-16T12:03:29","guid":{"rendered":"https:\/\/www.inegual.it\/how-to-make-sicilian-cannoli-our-artisan-guide-for-professionals\/"},"modified":"2025-09-17T17:00:47","modified_gmt":"2025-09-17T15:00:47","slug":"how-to-make-sicilian-cannoli-our-artisan-guide-for-professionals","status":"publish","type":"page","link":"https:\/\/www.inegual.it\/en\/how-to-make-sicilian-cannoli-our-artisan-guide-for-professionals\/","title":{"rendered":"How to Make Sicilian Cannoli our Artisan Guide for Professionals"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"4666\" class=\"elementor elementor-4666 elementor-4569\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4f5bb0a e-flex e-con-boxed e-con e-parent\" data-id=\"4f5bb0a\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-cf3dd4d e-con-full e-flex e-con e-child\" data-id=\"cf3dd4d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b4b7206 elementor-widget elementor-widget-heading\" data-id=\"b4b7206\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">How to Make Sicilian Cannoli: Complete Guide for Professionals<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-56423a0 e-flex e-con-boxed e-con e-parent\" data-id=\"56423a0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4db1b8f elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"4db1b8f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"311\" data-end=\"583\">How to make Sicilian cannoli? Sicilian cannoli are one of the most iconic desserts in the world and represent the quintessential Italian confectionery tradition. <\/p><p data-start=\"311\" data-end=\"583\">In this guide you will discover how to make Sicilian cannoli step by step, using artisanal techniques that guarantee crisp, golden shells.<\/p><p data-start=\"311\" data-end=\"583\">If you run a bakery, caf\u00e9, or catering business, knowing the production process will help you evaluate whether it makes sense to make the cannoli in-house or to rely on a specialized supplier.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-d30a218 e-con-full e-flex e-con e-child\" data-id=\"d30a218\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c874da6 elementor-widget elementor-widget-heading\" data-id=\"c874da6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">How to Make Sicilian Cannoli: Essential Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-185a5ff elementor-widget elementor-widget-image\" data-id=\"185a5ff\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/www.inegual.it\/wp-content\/uploads\/2023\/04\/DSCF2663-768x512.jpg\" class=\"attachment-medium_large size-medium_large wp-image-3672\" alt=\"how to make sicilian cannoli\" srcset=\"https:\/\/www.inegual.it\/wp-content\/uploads\/2023\/04\/DSCF2663-768x512.jpg 768w, https:\/\/www.inegual.it\/wp-content\/uploads\/2023\/04\/DSCF2663-300x200.jpg 300w, https:\/\/www.inegual.it\/wp-content\/uploads\/2023\/04\/DSCF2663-1024x683.jpg 1024w, https:\/\/www.inegual.it\/wp-content\/uploads\/2023\/04\/DSCF2663-600x400.jpg 600w, https:\/\/www.inegual.it\/wp-content\/uploads\/2023\/04\/DSCF2663.jpg 1200w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7a2dd80 elementor-widget elementor-widget-text-editor\" data-id=\"7a2dd80\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"841\" data-end=\"915\">High-quality ingredients are needed to achieve an authentic result:<\/p><ul data-start=\"916\" data-end=\"1029\"><li data-start=\"916\" data-end=\"929\"><p data-start=\"918\" data-end=\"929\">00 flour<\/p><\/li><li data-start=\"930\" data-end=\"949\"><p data-start=\"932\" data-end=\"949\">Lard or butter<\/p><\/li><li data-start=\"950\" data-end=\"962\"><p data-start=\"952\" data-end=\"962\">Sugar<\/p><\/li><li data-start=\"963\" data-end=\"978\"><p data-start=\"965\" data-end=\"978\">Bitter cocoa<\/p><\/li><li data-start=\"979\" data-end=\"987\"><p data-start=\"981\" data-end=\"987\">Egg<\/p><\/li><li data-start=\"988\" data-end=\"1009\"><p data-start=\"990\" data-end=\"1009\">Dry white wine<\/p><\/li><li data-start=\"1010\" data-end=\"1029\"><p data-start=\"1012\" data-end=\"1029\">Pinch of salt<\/p><\/li><\/ul><blockquote data-start=\"1031\" data-end=\"1167\"><p data-start=\"1033\" data-end=\"1167\"><strong data-start=\"1033\" data-end=\"1061\">Pro tip:<\/strong> Using certified raw materials ensures consistent yields, which is crucial for those working on large volumes.<\/p><\/blockquote>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-970d74c e-flex e-con-boxed e-con e-parent\" data-id=\"970d74c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4caec05 elementor-widget elementor-widget-heading\" data-id=\"4caec05\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">How to Make Sicilian Cannoli: Preparing the Dough<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-32c6f1e elementor-widget elementor-widget-text-editor\" data-id=\"32c6f1e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ol data-start=\"1235\" data-end=\"1479\"><li data-start=\"1235\" data-end=\"1279\"><p data-start=\"1238\" data-end=\"1279\">Mix flour, sugar, cocoa and salt.<\/p><\/li><li data-start=\"1280\" data-end=\"1343\"><p data-start=\"1283\" data-end=\"1343\">Incorporate the lard until a sandy dough is obtained.<\/p><\/li><li data-start=\"1344\" data-end=\"1412\"><p data-start=\"1347\" data-end=\"1412\">Add wine and egg and process until smooth.<\/p><\/li><li data-start=\"1413\" data-end=\"1479\"><p data-start=\"1416\" data-end=\"1479\">Cover the dough and let it rest in the refrigerator for at least one hour.<\/p><\/li><\/ol><p data-start=\"1481\" data-end=\"1573\">This step requires time and experienced staff, especially for daily productions.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-226fba8 e-flex e-con-boxed e-con e-parent\" data-id=\"226fba8\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f9420d5 elementor-widget elementor-widget-heading\" data-id=\"f9420d5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">How to Make Sicilian Cannoli: Drafting and Forming.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-9007836 e-flex e-con-boxed e-con e-parent\" data-id=\"9007836\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9b1ca84 elementor-widget elementor-widget-text-editor\" data-id=\"9b1ca84\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"273\" data-end=\"402\">The dough should be rolled out into a very thin sheet (1-2 mm).<br data-start=\"1687\" data-end=\"1690\">Cut discs or ovals, roll them onto cylinders, and seal the edges with egg white.<br data-start=\"1765\" data-end=\"1768\">Uniformity and precision are essential to ensure the same yield in the window.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5a2b981 elementor-widget elementor-widget-heading\" data-id=\"5a2b981\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">How to Make Sicilian Cannoli: Perfect Frying.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-77ba58c elementor-widget elementor-widget-text-editor\" data-id=\"77ba58c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"1910\" data-end=\"2061\">Heat oil to 175\u00b0C and fry a few shells at a time for 1-2 minutes.<br data-start=\"1978\" data-end=\"1981\">Drain well and let cool on paper towels before removing the cylinders.<\/p><blockquote data-start=\"2063\" data-end=\"2177\"><p data-start=\"2065\" data-end=\"2177\"><strong data-start=\"2065\" data-end=\"2087\">Mistake to avoid:<\/strong> if the oil is not hot enough, the shells absorb too much fat and lose crispness.<\/p><\/blockquote>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b43405 elementor-widget elementor-widget-heading\" data-id=\"4b43405\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Artisan Techniques vs. Industrial Production of Cannoli<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-10f1fa4 e-flex e-con-boxed e-con e-parent\" data-id=\"10f1fa4\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9ca6ae7 elementor-widget elementor-widget-text-editor\" data-id=\"9ca6ae7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"2246\" data-end=\"2331\">We adopt a controlled craft process in our workshop to ensure:<\/p><ul data-start=\"2332\" data-end=\"2420\"><li data-start=\"2332\" data-end=\"2358\"><p data-start=\"2334\" data-end=\"2358\">Natural golden color<\/p><\/li><li data-start=\"2359\" data-end=\"2384\"><p data-start=\"2361\" data-end=\"2384\">Uniform crispness<\/p><\/li><li data-start=\"2385\" data-end=\"2420\"><p data-start=\"2387\" data-end=\"2420\">Perfect shells without burns<\/p><\/li><\/ul><p data-start=\"2422\" data-end=\"2581\">Industrial production is faster, but often sacrifices quality. For a venue, the difference is noticeable and affects customer satisfaction. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-0af9711 e-flex e-con-boxed e-con e-parent\" data-id=\"0af9711\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-be49565 elementor-widget elementor-widget-heading\" data-id=\"be49565\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Tips for Sicilian Cannoli Always Crispy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-73734db elementor-widget elementor-widget-text-editor\" data-id=\"73734db\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li data-start=\"2640\" data-end=\"2687\"><p data-start=\"2642\" data-end=\"2687\">Stuff the cannoli only before serving.<\/p><\/li><li data-start=\"2688\" data-end=\"2736\"><p data-start=\"2690\" data-end=\"2736\">Store the shells in a cool, dry place.<\/p><\/li><li data-start=\"2737\" data-end=\"2798\"><p data-start=\"2739\" data-end=\"2798\">Use well-drained ricotta to prevent it from wetting the pastry.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0f69570 elementor-widget elementor-widget-heading\" data-id=\"0f69570\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Mistakes to Avoid When Making Sicilian Cannoli<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d0b26e0 elementor-widget elementor-widget-text-editor\" data-id=\"d0b26e0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul data-start=\"2858\" data-end=\"3025\"><li data-start=\"2858\" data-end=\"2896\"><p data-start=\"2860\" data-end=\"2896\">Pastry too thick \u2192 hard shells<\/p><\/li><li data-start=\"2897\" data-end=\"2930\"><p data-start=\"2899\" data-end=\"2930\">Unheated oil \u2192 greasy cannoli<\/p><\/li><li data-start=\"2931\" data-end=\"2969\"><p data-start=\"2933\" data-end=\"2969\">Cream too liquid \u2192 soft shells<\/p><\/li><li data-start=\"2970\" data-end=\"3025\"><p data-start=\"2972\" data-end=\"3025\">Dough rest too short \u2192 dough sheet not very elastic<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bea862a elementor-widget elementor-widget-heading\" data-id=\"bea862a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Want to Avoid Production? Sicilian Cannoli Supply Wholesale <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1994df6 elementor-widget elementor-widget-text-editor\" data-id=\"1994df6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"3108\" data-end=\"3315\">Making cannoli in-house takes time, machinery and skilled staff.<br data-start=\"3185\" data-end=\"3188\">With our wholesale supply of Sicilian cannoli, you receive ready-made, crispy, safely packaged shells.<\/p><ul data-start=\"3317\" data-end=\"3468\"><li data-start=\"3317\" data-end=\"3362\"><p data-start=\"3319\" data-end=\"3362\">Mignon, medium and large sizes available<\/p><\/li><li data-start=\"3363\" data-end=\"3414\"><p data-start=\"3365\" data-end=\"3414\">Customized batches for bars, bakeries and caterers<\/p><\/li><li data-start=\"3415\" data-end=\"3468\"><p data-start=\"3417\" data-end=\"3468\">Fast and tracked shipping to Italy and the World<\/p><\/li><\/ul><p data-start=\"3470\" data-end=\"3597\"><a title=\"Contact\" href=\"https:\/\/www.inegual.it\/en\/contact\/\"><strong data-start=\"3473\" data-end=\"3521\">Request a customized quote now<\/strong><\/a> and find out how to simplify your production without sacrificing quality.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3928f4b elementor-widget elementor-widget-heading\" data-id=\"3928f4b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">FAQ on how to make Sicilian cannoli.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e293c0 elementor-widget elementor-widget-n-accordion\" data-id=\"1e293c0\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;default_state&quot;:&quot;expanded&quot;,&quot;max_items_expended&quot;:&quot;one&quot;,&quot;n_accordion_animation_duration&quot;:{&quot;unit&quot;:&quot;ms&quot;,&quot;size&quot;:400,&quot;sizes&quot;:[]}}\" data-widget_type=\"nested-accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"e-n-accordion\" aria-label=\"Accordion. Open links with Enter or Space, close with Escape, and navigate with Arrow Keys\">\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-3160\" class=\"e-n-accordion-item\" open>\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"1\" tabindex=\"0\" aria-expanded=\"true\" aria-controls=\"e-n-accordion-item-3160\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How not to make Sicilian cannoli soften? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><i aria-hidden=\"true\" class=\"fas fa-minus\"><\/i><\/span>\n\t\t\t<span class='e-closed'><i aria-hidden=\"true\" class=\"fas fa-plus\"><\/i><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-3160\" class=\"elementor-element elementor-element-0656b1a e-con-full e-flex e-con e-child\" data-id=\"0656b1a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9d2ee6b elementor-widget elementor-widget-text-editor\" data-id=\"9d2ee6b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Stuff only at the moment. Store shells in airtight containers in a cool, dry place, away from moisture and temperature changes. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-3161\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"2\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-3161\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How to make Sicilian cannoli without cylinders? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><i aria-hidden=\"true\" class=\"fas fa-minus\"><\/i><\/span>\n\t\t\t<span class='e-closed'><i aria-hidden=\"true\" class=\"fas fa-plus\"><\/i><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-3161\" class=\"elementor-element elementor-element-1db62a0 e-con-full e-flex e-con e-child\" data-id=\"1db62a0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-845c272 elementor-widget elementor-widget-text-editor\" data-id=\"845c272\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Use food tubes or smooth handles as a mold, seal the edges with egg white and fry at 175\u00b0C for 1-2 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-3162\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"3\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-3162\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How to make Sicilian cannoli dough? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><i aria-hidden=\"true\" class=\"fas fa-minus\"><\/i><\/span>\n\t\t\t<span class='e-closed'><i aria-hidden=\"true\" class=\"fas fa-plus\"><\/i><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-3162\" class=\"elementor-element elementor-element-93da591 e-con-full e-flex e-con e-child\" data-id=\"93da591\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-dda9047 elementor-widget elementor-widget-text-editor\" data-id=\"dda9047\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Flour, sugar, cocoa and salt with lard; add wine and egg. Dough smooth, rest 60 minutes in refrigerator before rolling out. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-3163\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"4\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-3163\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How to make the peels of Sicilian cannoli? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><i aria-hidden=\"true\" class=\"fas fa-minus\"><\/i><\/span>\n\t\t\t<span class='e-closed'><i aria-hidden=\"true\" class=\"fas fa-plus\"><\/i><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-3163\" class=\"elementor-element elementor-element-8c8fdcf e-flex e-con-boxed e-con e-child\" data-id=\"8c8fdcf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b23b039 elementor-widget elementor-widget-text-editor\" data-id=\"b23b039\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Roll out thin, wrap on cylinders and seal with egg white. Fry at 175\u00b0C until golden brown; drain and let cool. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-3164\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"5\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-3164\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How to make the cream for Sicilian cannoli? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><i aria-hidden=\"true\" class=\"fas fa-minus\"><\/i><\/span>\n\t\t\t<span class='e-closed'><i aria-hidden=\"true\" class=\"fas fa-plus\"><\/i><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-3164\" class=\"elementor-element elementor-element-c1225f3 e-flex e-con-boxed e-con e-child\" data-id=\"c1225f3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-eee3e20 elementor-widget elementor-widget-text-editor\" data-id=\"eee3e20\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Sheep&#8217;s milk ricotta cheese well drained with powdered sugar; add chocolate chips or pistachios. Stuff just before serving. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-3165\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"6\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-3165\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How to make Sicilian cannoli cylinders? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><i aria-hidden=\"true\" class=\"fas fa-minus\"><\/i><\/span>\n\t\t\t<span class='e-closed'><i aria-hidden=\"true\" class=\"fas fa-plus\"><\/i><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-3165\" class=\"elementor-element elementor-element-4a265bb e-flex e-con-boxed e-con e-child\" data-id=\"4a265bb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a137758 elementor-widget elementor-widget-text-editor\" data-id=\"a137758\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Food-grade stainless steel tubes 2-3cm: cuts, smooths edges and sanitizes. Alternatively, ready-made pastry cylinders. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-3166\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"7\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-3166\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How to make ricotta cheese for Sicilian cannoli? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><i aria-hidden=\"true\" class=\"fas fa-minus\"><\/i><\/span>\n\t\t\t<span class='e-closed'><i aria-hidden=\"true\" class=\"fas fa-plus\"><\/i><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-3166\" class=\"elementor-element elementor-element-afd1065 e-flex e-con-boxed e-con e-child\" data-id=\"afd1065\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-770a9b4 elementor-widget elementor-widget-text-editor\" data-id=\"770a9b4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Drain 12-24 hours, process with powdered sugar and flavorings. Consistency smooth and dry so shells do not get wet. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c36e6e elementor-widget elementor-widget-html\" data-id=\"2c36e6e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<script type=\"application\/ld+json\">{\r\n  \"@context\": \"https:\/\/schema.org\",\r\n  \"@type\": \"FAQPage\",\r\n  \"mainEntity\": [\r\n    {\r\n      \"@type\": \"Question\",\r\n      \"name\": \"Come non fare ammorbidire i cannoli siciliani?\",\r\n      \"acceptedAnswer\": {\r\n        \"@type\": \"Answer\",\r\n        \"text\": \"Farcisci i cannoli solo al momento del servizio. Conserva i gusci in contenitori ermetici, in luogo fresco e asciutto, lontano da umidit\u00e0 e sbalzi termici.\"\r\n      }\r\n    },\r\n    {\r\n      \"@type\": \"Question\",\r\n      \"name\": \"Come fare i cannoli siciliani senza cilindri?\",\r\n      \"acceptedAnswer\": {\r\n        \"@type\": \"Answer\",\r\n        \"text\": \"Arrotola la sfoglia su tubi alimentari\/manici lisci e fissala con albume. Mantieni la sfoglia sottile (1\u20132 mm) e friggi a 175 \u00b0C per 1\u20132 minuti.\"\r\n      }\r\n    },\r\n    {\r\n      \"@type\": \"Question\",\r\n      \"name\": \"Come fare la pasta dei cannoli siciliani?\",\r\n      \"acceptedAnswer\": {\r\n        \"@type\": \"Answer\",\r\n        \"text\": \"Impasta farina, zucchero, cacao e sale con strutto; aggiungi vino bianco e uovo fino a ottenere un impasto liscio. Riposa 60 minuti in frigo prima della stesura.\"\r\n      }\r\n    },\r\n    {\r\n      \"@type\": \"Question\",\r\n      \"name\": \"Come fare le scorze dei cannoli siciliani?\",\r\n      \"acceptedAnswer\": {\r\n        \"@type\": \"Answer\",\r\n        \"text\": \"Stendi l\u2019impasto sottile, taglia dischi\/ovali, avvolgi sui cilindri e sigilla con albume. Friggi a 175 \u00b0C finch\u00e9 dorati; scola e raffredda su carta.\"\r\n      }\r\n    },\r\n    {\r\n      \"@type\": \"Question\",\r\n      \"name\": \"Come fare la crema per i cannoli siciliani?\",\r\n      \"acceptedAnswer\": {\r\n        \"@type\": \"Answer\",\r\n        \"text\": \"Usa ricotta di pecora ben scolata, montata con zucchero a velo. Aggiungi gocce di cioccolato o pistacchio a piacere; farcisci solo prima del servizio.\"\r\n      }\r\n    },\r\n    {\r\n      \"@type\": \"Question\",\r\n      \"name\": \"Come fare i cilindri per cannoli siciliani?\",\r\n      \"acceptedAnswer\": {\r\n        \"@type\": \"Answer\",\r\n        \"text\": \"Utilizza tubi in acciaio inox per alimenti (diametro 2\u20133 cm). Taglia a misura, smussa i bordi e lavali bene. In alternativa acquista cilindri gi\u00e0 pronti.\"\r\n      }\r\n    },\r\n    {\r\n      \"@type\": \"Question\",\r\n      \"name\": \"Come fare la ricotta dei cannoli siciliani?\",\r\n      \"acceptedAnswer\": {\r\n        \"@type\": \"Answer\",\r\n        \"text\": \"Scola la ricotta di pecora 12\u201324 ore in frigo. Lavora con zucchero a velo finch\u00e9 liscia; aromatizza con vaniglia o scorza d\u2019arancia secondo tradizione.\"\r\n      }\r\n    }\r\n  ]\r\n}\r\n<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>How to Make Sicilian Cannoli: Complete Guide for Professionals How to make Sicilian cannoli? Sicilian cannoli are one of the most iconic desserts in the world and represent the quintessential Italian confectionery tradition. In this guide you will discover how to make Sicilian cannoli step by step, using artisanal techniques that guarantee crisp, golden shells. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-4666","page","type-page","status-publish","hentry"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/pages\/4666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/comments?post=4666"}],"version-history":[{"count":3,"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/pages\/4666\/revisions"}],"predecessor-version":[{"id":4728,"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/pages\/4666\/revisions\/4728"}],"wp:attachment":[{"href":"https:\/\/www.inegual.it\/en\/wp-json\/wp\/v2\/media?parent=4666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}