Sicilian cannolo are famous all over the world and collectivly we always associate them to Sicilia, or more generally to traditional 'made in Italy' pastries. There is a corner of Rome which offers them: Gelarmony.
The origin of the name is quite strange. The tube from the tap water where water flows is called cannola in Sicilian. It is a rod shape which is used to create the wafer where the ricotta cream is inserted. It is always a pleasure to bite into this stuffed crispy pastry.
The ability of the Gelarmony confectioners is in 'modeling' the Sicilian cannolo according to the tastes (determined by the territorial origins of the cannolo). We go from the decorations with cherry candies and orange peels to the pistacchio nuts (only from Bronte). Go ahead and exaggerate as you please!

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