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Donna DiPasquale's avatar

Love the write-ups from Anna Muckerman—particularly the Sicilian foods. Cardinal family rule: NEVER pre-stuff a cannoli shell. NO ONE should be subjected to a soggy cannoli 🙊. The art of stuffing the fresh cream into the shell—while one watches—is imperative 🙃.

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Anna Muckerman's avatar

Yes you’re very right! Spoken like a true Italian 🥰 thanks for reading, Donna!

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Ruth Stroud's avatar

This is just wonderful, Anna! My mouth is watering after reading your excellent descriptions of the cannoli and watching the excellent video of the son making them with such skill and pride. I can see we’ll need to brave Sicilian roads and drivers to visit Extrabar for a sample when we visit Palermo next month! Thanks for this terrific preview!

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Anna Muckerman's avatar

Also was just thinking – if you do go to Extrabar I remember their lemon granita being quite good as well!

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Anna Muckerman's avatar

Yes definitely worth the trip for the cannoli – plus the plateau is simply gorgeous. Have such a great time, I’m jealous I can’t go next month myself! Thanks so much for reading and watching the video, Ruth!

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Marco & Sabrina's avatar

Make the trip for us, Ruth!

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Elisabet Juan Roca's avatar

I love this story! It has taken me back to Sicily for sure ❤️

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Anna Muckerman's avatar

Thanks so much, Elisabet!

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Eddy @ Beating jetlag's avatar

Abaolutely love freshly made cannoli, and these ones look spectacular! Thanks for sharing this story.

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Rachel Ciordas's avatar

Oh I want to visit Sicily so much!!!

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Anna Muckerman's avatar

You should. It’s a wonderful destination for many reasons, but the food is a highlight!

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Kristen Luiso's avatar

It’s the extremely fresh ricotta and the candied orange peels for me. Your writing truly took me to this village. What a cool experience.

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Anna Muckerman's avatar

Thanks so much, Kristen! Yes, that ricotta is really exceptional, I wish I could get my hands on it again sometime soon

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Liam Collens's avatar

Such a lovely read, and that photo of the ricotta straining through the sieve! I met Corrado Assenza in Udine about two years ago as he was a guest chef flown in to make cannolis for our group. Simply outstanding. I've been saving Sicilia as a must and meaningful visit for when the time is right. This article helps navigate this wonderful place, so thank you!

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Brianna Plaza's avatar

I don't like cannolis but these look so good.

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Anna Muckerman's avatar

These ones might make you change your mind!!

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