Certainly those who think of Sicily and its desserts cannot help but think of the Sicilian cannolo. In reality, however, not all cannoli are the same because even if the ingredients may be formally the same, the methods of preparation and other small details are different which can make you feel like you are eating different products.
One of the most popular cannoli is that of Piana degli Albanesi: these are its main characteristics and its history.
The characteristics of the Piana degli Albanesi cannoli
The cannoli of Piana degli Albanesi is different from all the other specialties that are prepared in Sicily, in particular from the sweet prepare in Palermo which is only a few km away by road.
On paper this difference cannot be understood well since the raw materials that are used are the same as all the other specialties, i.e. sheep ricotta, shortcrust pastry and chocolate chips but in reality the taste is completely different and you can feel from the first bite that it is a dessert that follows other logics.
So what is the secret of the Piana degli Albanesi cannoli?
Mainly two: the dimensions that are much larger than normal since they can often be double and then the fact that the ricotta it is processed in a very coarse way, so you can fully perceive all the flavor of the almost natural ricotta.
The history of the Piana degli Albanesi cannoli
The Piana degli Albanesi cannolo is prepared according to the traditional, very ancient recipe, and for this very reason it has a different flavor from all the others can taste in Sicily. First of all, it has a very different shape from the others because it can reach 15/20 cm in length and up to 3/4 in width, therefore much larger than in other parts of Sicily.
This happens because historically to have this shape the cannoli were fried on rush shapes, so they could not be modeled on too small measures. The ricotta that is used for its dough, exclusively from sheep's milk, is then worked very little, just as tradition dictates. Finally, they should not be used neither candied fruit nor chocolate in the dough which is instead used as a gasket at the two ends of the wafer.
How to prepare the Piana degli Albanesi cannoli
The secret of cannoli from Piana degli Albanesi? It is very difficult to answer this question because actually the precise recipe is handed down from father to son and the local pastry chefs are hardly happy to talk about it with strangers, precisely to maintain the uniqueness of this product which cannot be tasted in any other area of Sicily.
One of the ingredients that according to experts should be present in the pod and which gives this flavor a lot Marsala is typical which is put into few drops inside the dough, together with a dusting of cocoa. Obviously, sheep's milk ricotta is used for the dough, which must be mixed with vanilla and sugar but certainly in smaller quantities than other Sicilian cannoli, such as the one from Palermo, which are much sweeter.
Finally you can use orange zest and dark chocolate for a very tasty garnish.
When to taste the Piana degli Albanesi cannoli
Those with a sweet tooth certainly answer this question by emphasizing that there is no better time than the others to taste the Piana degli Albanesi cannoli because every moment is the right one for a moment of pure pleasure, bite after bite.
In reality, the locals, obviously the most expert in preparing but also in eating this delicacy, recommend tasting it especially in winter and spring since these are the two seasons in which you can find the best ricotta and of course also the cannoli benefit from this advantage.
Furthermore, it should be emphasized that cannoli must be enjoyed freshly prepared because the ricotta cream tends to make the wafer less crunchy with its humidity, therefore they must be filled and then eaten immediately to discover their true flavor.
What to see in Piana degli Albanesi
Since the cannoli of Piana degli Albanesi can only be tasted in this locality, why not combine this essential gastronomic appointment also a trip to discover the village, which is so called because it houses one of the largest Albanian colonies in Europe? Places of interest, on the other hand, are certainly not lacking.
A magical place, which is worth discovering, is Lake Piana degli Albanesi, currently a protected oasis where you can go for walks in nature, picnic in the equipped areas and discover the numerous species of birds and other animals that live on its banks .
Those who prefer art, on the other hand, will find everything in the historic center of the village made in the Baroque style and Byzantine, which can be admired above all in some of the most famous monuments such as the Basilica of San Francesco, Villa Albania which is none other than the municipal park and Palazzo Manzoni. Around the neighborhood, then, you can admire the kronjets, small typically Albanian fountains that have truly unusual shapes.
How to get to Piana degli Albanesi
To taste the Piana degli Albanesi cannoli directly in the locality from which it originated, it is possible to move directly from Palermo and arrive at your destination in no time. The village, in fact, is only 24 km from the Sicilian capital and can be reached via the SS 624 that reaches Sciacca: just take the junction located at km 20 and you will reach your destination in a few minutes. Another road that can be taken is the SP 5, a little longer than the previous one but usually less crowded.
For those who, on the other hand, prefer to travel by public transport, it is possible to take advantage of the bus service made available by the local ATS company with departures from Palermo at various times of the day, from 6 in the morning to 19 in the evening.
