Wednesday, May 30, 2012

Gelato Cannoli Amore

This is where I went for a pre-dinner walk last night and the two desserts that graced our table.  I had never tasted Gelato before!  This was Coconut Raspberry (a.k.a. "heaven"). If you are in Toronto, which is about 1.5 hours south of where I ate, here are the best Gelato places. (Here is the most wonderful recipe if you dream of making your own) - most gelato is different from the traditional recipe of ice cream because it is lighter having a lower butterfat content than traditional, factory made ice cream. (some with a yellow custard base) The home made Gelato typically contains 4–8% butterfat, versus 14% for ice cream.

Cannoli are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning "little tube", with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine and in the United States are known as a general Italian pastry, while they are specifically Sicilian in origin (in Italy, they're commonly known as "cannoli siciliani", Sicilian cannoli). Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily.

P.S. The Americano was exceptional. 

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