Cannolo al Pan di Stelle

The cannolo al Pan di Stelle is a contemporary variation of the classic Sicilian cannolo, originating from the creative pastry kitchen of Panificio Pasticceria Zappulla in Lineri, Italia, as highlighted by the culinary duo Frama Twins. This version replaces the traditional chocolate chips or candied fruit with crushed Pan di Stelle—the beloved Italian chocolate cookie studded with star-shaped sugar pieces—incorporated into both the ricotta filling and as a coating on the shell’s ends. Key ingredients include a deep-fried, tubular pastry shell (cannolo) and a creamy, sweetened sheep’s or cow’s milk ricotta, into which the cookie crumbs are folded for texture and a subtle cocoa flavor. A great version is distinguished by the contrast between the brittle, bubbly shell and the smooth, cold ricotta, with the Pan di Stelle adding a gentle crunch that does not overwhelm the dairy. The freshness of the ricotta and the shell’s absence of oiliness are paramount; the cookie pieces should remain crisp rather than soggy. While classic cannoli from Sicily vary regionally—with Ricotta from Piana degli Albanesi or the use of pistachios in Bronte—the cannolo al Pan di Stelle represents a modern, brand-driven regional variation unique to Zappulla’s pasticceria in Lineri, now celebrated by Frama Twins as a must-try twist on an icon.