Sicilian Cannoli

by Elisa Lanzillotti - Congusto Gourmet Institute



For the cannoli crusts

  • 500 gr. - Plain flour
  • 50 gr. - Lard/butter
  • 50 gr. - Granulated sugar
  • 200 gr. - Marsala wine
  • 5 gr. - Lemon juice
  • 10 gr. - Wine Vinegar Chianti Olitalia
  • 5 gr. - Table salt
  • 3 lt. - FRIENN - Olitalia deep-frying oil


For the filling

  • 100 gr. - Ricotta
  • 50 gr. - Sugar
  • 1 - Vanilla pod
  • 2 gr. - Cinnamon


For the decoration

  • Q.s. - Finely chopped pistachios
  • Q.s. - Icing suga


Sicilian Cannoli 1
Sicilian Cannoli 2

Frying products

Frienn italian frying

See all


For the cannoli crusts

  • 1

    Combine all the ingredients and mix well until you have a fairly firm dough. Store it in the fridge for half an hour.

  • 2

    Roll out the dough using a dough sheeter until it is paper-thin (1-1.5 mm). Cut out some rounds using a plain 10-12 cm round cutter.

  • 3

    Wrap each round tightly around a cannoli metal mould. Overlap the edges and use a little beaten egg to seal them together firmly.

  • 4

    Deep-fry the cannoli in a large amount of Frienn oil at 175°C/347°F. Drain the cannoli on kitchen paper and pat dry. Then, remove the cannoli by gently twisting the moulds.


For the filling

Gently mix the ricotta in a stand mixer with a paddle attachment, then add the other ingredients.


Food plating

Pipe the filling into the cannoli using a pastry bag and decorate both sides with chocolate chips or chopped pistachios.

Sicilian Cannoli 3

Congusto Institute

Congusto was founded in 2003 by Federico Lorefice, who set up his first catering company at age 15. Cooking is his passion, and his family encouraged it. Congusto began as a cooking school for non-professionals, and expanded with a professional program seven years later. In 2015, the Congusto Gourmet Institute launched Italian cooking courses for foreigners, and received accreditation from the Lombardy Region as a certified provider of Vocational Education and Training, Higher Education, and Continuing Education, and expanded its facilities. Today Congusto is a leading campus for gastronomic disciplines offering professional cooking, pastry and bakery courses that train the best chefs, pastry chefs, bakers, pizza makers, pasta makers and restaurant managers. The Congusto Gourmet Institute professional cooking school has 7 classrooms equipped with the most modern kitchen equipment, making it the largest culinary training space in Milan. Graduates from Congusto's professional courses are placed in entry-level work programs at the end of their year. In April 2018 publisher Italian Gourmet became a partner of Congusto Gourmet Institute, thereby expanding its educational offering with exclusive content and Michelin-starred teachers. Students on vocational courses and amateur courses are offered high-profile content supported by in-depth texts and exclusive cookbooks, and can take part in events organized by Italian Gourmet