An Italian Journey: Sicily

An Italian Journey: Sicily

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Chef: Francesco Mattana Originally the cannoli were prepared only in the period of carnival, but then over time they became so famous all over the world, that they are now prepared for any special occasion. In London, you can find them in street food markets and Italian cafes. It looks like a hard dessert to make but actually it’s very simple to make at home. About Chef Francesco Mattana: Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London. For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad. All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Cannoli Siciliani


  • 250g 00 flour
  • 1 tbsp of cinnamon and cacao
  • Pinch of salt
  • 30g of sugar
  • 30g of lard or butter
  • 1 egg white (yolk for sealing)
  • 40ml marsala wine
  • 20ml white wine vinegar
  • 1.5L of vegetable oil (for deep-frying)
  • For the filling: 700g of ricotta
  • 100g of powdered sugar
  • Orange zest and lemon zest
  • Vanilla extract

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