Italian food is incredible!! The pasta is heavenly and the pizza is delicious. However my favorite thing to eat that isn’t frozen are the pastries. They’re sweet or savory and always taste amazing!! The following 3 pastries are all sweet:
- Cannolies, tube-shaped shells of deep-fried dough, filled with cream.
- Struffolis, marble sized balls of deep-fried dough coated in honey, and sprinkles.
- And Angel Wings, thin “ribbon curled” pastry dough deep-fried and sprinkled with icing sugar.
Below are the history’s and origins of each dessert.
CANNOLIES:
Main Ingredients:Ricotta, Pastry dough.
A Classic Cannoli
Cannolies have been traced to the Arabs during the Emirate of Sicily. Possibly originating from qanawāt. Little tubes filled with various sweets. Qanawāts were popular at this point in time, all across the Islamic world. The filling is still often ricotta but a common substitute is mascarpone. There are many variations you can find in bakery’s, such as: chocolate cream, chocolate chips on the ends, or sprinkles on the ends.
A chocolate chip cannoli
STRUFFOLIES:
Main Ingredients:dough and honey.
Struffolies were first made in Naples. On the struffolies you can put not only honey, but, sprinkles,cinnamon, and orange peices. Often served at Christmas time,the struffolies are often served cold, and only occasionally warm.
ANGLE WINGS:
Main Ingredients dough, and icing sugar.
Angle Wings are pretty basic deserts. They are thin ribbon curl shaped dough, fried than covered in powdered sugar. In other words they’re like doughnuts. These have been found in many other types of cuisine such as: French, Hungarian, Polish, and Ukrainian.
Angel Wings
I can’t wait to eat them and hope you guys get to try them to,
~>Aly