Tradition is often modified and modernised through innovation, though blended to ancient tradition: this applies to the decomposed Cannolo.
Undoubtedly, even the Sicilian sweet par excellence, the Sicilian Cannolo was modified and transformed into a spoon dessert.
The traditional cannolo was invented by the skilled cloistered nuns of a convent in: Caltanissetta: during Carnival the nuns “invented” a sweet made of a shell “scorcia”, filled with a cream cheese and sugar and enriched with chocolate chips and almond known as “cucuzzata”.
The variation of the decomposed Cannolo derives from the original recipe: the peculiarity of the decomposed Cannoli is the broken wafer in large flakes and alternating layers with the cream ricotta cheese.
Moreover, in contrast with the traditional cannolo dusted with icing sugar and decorated with orange peel or candied cherry, it can be finished and served in different ways.
Nowadays, the traditional Sicilian cannolo is replaced by the modern decomposed cannolo in restaurants and pubs. Why? Well, besides the more simple production process, the cannolo dessert is a plate dessert, chic and easy to eat compared to the traditional cannolo which must be hand eaten.
Be it traditional or modern, whole or decomposed, the Sicilian Cannolo is in any case one of the uncontested sweets of the Sicilian pastry.