Only a few are still up and running today, but you can still find fresh cannoli in virtually every corner of Sicily.

Cannoli start with a crunchy shell, which is made by shaping a circle of dough around a cylinder and deep-frying it for a few minutes until crisp and crunchy. Dough ingredients include: Flour ...

300 g flour, plus extra for dusting 50 g caster sugar 1⁄4 t bicarbonate of soda 1⁄4 t ground cinnamon Salt, a pinch 1 lemon, zested Amaretto or water 2 large free-range eggs, separated 4 T butter, ...