Sicilian Cannoli of Enhanced Stability

doi:10.21127/yaoyigc20210014

General Chemistry ›› 2021, Vol. 7 ›› Issue (4): 210014-210014.DOI: 10.21127/yaoyigc20210014

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Sicilian Cannoli of Enhanced Stability

Antonino Scurria,^a Pietro Genco,^b and Mario Pagliaro^*,a

^a Istituto per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
^b Morsi di Sole Dei Fratelli Genco, via S. Francesco 58, 91029 Santa Ninfa TP, Italy

Received:2021-10-30 Accepted:2021-12-04 Online:2021-12-20 Published:2021-12-31
Contact: E-mail: mario.pagliaro@cnr.it (M. P.)

Abstract

Abstract: Usually filled with a whey cheese-based sweet cream a few minutes before serving in order to prevent the moisture of the cream from softening the waffle and thus preserve its crispness, Sicilian cannoli are an ancient pastry of Sicily widely appreciated across the world. Another method to protect the “scorza” from quick softening is to coat the inner surface of the waffle with melt chocolate, altering the original taste of the pastry. We now report a simple method to stabilize Sicilian cannoli against moisture migration based on coating the inner layer of the waffle with a thin layer of pure glycerol.

Key words: Sicilian cannoli, ricotta pastry, whey cheese, glycerol, bioeconomy

Antonino Scurria, Pietro Genco and Mario Pagliaro. Sicilian Cannoli of Enhanced Stability[J]. General Chemistry, 2021, 7(4): 210014-210014.

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Sicilian Cannoli of Enhanced Stability

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