Cannoli is one of the most delicious Italian desserts out there. Made with crispy rolls and filled with sweet and rich filling, it’s liked by hundreds of people around the globe. Not many people know this but there is a wide variety of cannoli available, which is why it’s important to understand the differences. For this reason, Sicilian cannoli vs. Venetian cannoli is today’s topic, so let’s check out the differences!
Sicilian Cannoli vs Venetian Cannoli
Sicilian Cannoli
This is the most iconic variety of cannoli that’s filled with the filling made from mildly sweetened ricotta cream. As the name suggests, this cannoli is native to Sicily and it’s actually the most exported cannoli to be served on holiday dinners and some special occasions. The Sicilian cannoli shells are extremely crispy and have bubbles on the shells. To make the cannoli, mold is used to wrap around the dough before it’s fried and many people opt for bamboo molds.
That’s because the bamboo molds are slick, weathered, and shiny, which looks amazing. In addition to this, stainless steel molds and aluminum foil rolls are also used to make Sicilian cannoli. When it comes down to shells, all-purpose flour, egg, milk, granulated sugar, vegetable oil, and red wine are used to make the dough. As far as the oil is concerned, it’s added to the dough and is used for deep frying as well. In addition to vegetable oil, canola oil and sunflower oil are also used.
On the other hand, the Sicilian cannoli’s filling is made from whole milk ricotta, powdered sugar, dark chocolate chips, ground cinnamon, and pistachios. Keep in mind that since ricotta cheese is used in this cannoli recipe, the filling’s texture is usually grainier. The best thing about Sicilian cannoli is that the dough doesn’t need to rest and can be rolled as soon as you want. The dough can be rolled with the rolling pin and pasta roller.
Since the cannoli is served cooled, the filling is added to the fried shells once they are cooled down. When it comes down to bubbling, it’s made by rolling the dough in the thinnest form and using hot oil. In addition, since the shells have to be crisp, many people bake the shells at 300 degrees Fahrenheit for around five minutes. Once the shells are ready, they can be kept in an airtight container for over two weeks but it’s best to line the container with paper towels.
Venetian Cannoli
Venetian cannoli is another variety of cannoli that’s usually filled with chocolate custard or vanilla bean custard. There are three parts of this cannoli, including the crust that looks like a bow, topping, and sheep ricotta cream. Traditionally, Venetian cannoli is finished with cherry or candied orange. The shell has a cylindrical shape. Its dough is made from lard, marsal wine, vinegar, flour, egg, and sugar. The dough is worked with hands, stretched, and rolled.
The dough is killed in pig fat and is deep-fried. As far as the filling is concerned, sheep ricotta cheese and sugar are used to make the filling, contrary to Sicilian cannoli which has other ingredients in the filling. The filling is added to the shells around thirty minutes before serving to make sure the sogginess is prevented. When it comes down to the appearance, Venetian cannoli are around 5.5-inch long (it’s the minimum size and can be increased).
This variety of cannoli is available in pastry shops. This cannoli has foamy and shiny filling but make sure you get it filled on the spot when you purchase the cannoli to enjoy the authentic flavor. It is available around the year, but traditionally, Venetian cannoli is consumed during autumn and spring. In addition, the filling can be finished with chocolate chips, cinnamon, and jasmine flowers.
Venetian cannoli is different from Sicilian cannoli as it’s made from sheep ricotta, while the Sicilian variety is made from cow ricotta, which really impacts the flavor and overall texture. In fact, the shell sometimes has almonds and honey as well but it totally depends on where you get it from.
The Bottom Line
Cannoli is a delicious dessert and there is a variety available. Sicilian cannoli is made from cow ricotta and has red wine in the filling while Venetian cannoli has marsal wine and sheep ricotta.