Sicilian cannoli

The cannolo originated in Caltanissetta, in Arab “Kalt El nissa” or rather the “Castle of Women”, the place where the Saracen Emirs kept their harems, and where during the long absences of their men, to fill in their time the women engaged in the preparation of tasty foods and elaborate sweets. The recipe is delicious and complex. The dough is a mix of flour and sugar but the speciality lies in the filling of very fresh ricotta cheese made with sheep’s milk which, especially in springtime, takes on a distinctive taste because of the tender and fragrant new grass.