Cannolo di Carota con Cacao e Coda alla Vaccinara

The **Cannolo di Carota con Cacao e Coda alla Vaccinara** is a contemporary Italian dish that reinterprets traditional elements through modernist technique. Its origin is credited to chef Francesco Zini at **Le Cattedrali Relais by LAQUA Collection** in Asti, Piedmont, where it appears as a signature offering. The name itself is a hybrid: “cannolo” references the classic Sicilian fried pastry tube, while “coda alla vaccinara” is the Roman oxtail stew braised with celery, tomato, and bitter chocolate. The dish swaps the sweet ricotta filling for a savory carrot-based component, often puréed or confit, and incorporates cocoa in the pastry dough or as a dusting, echoing the Roman stew’s chocolate note. The oxtail is slow-cooked until tender, then shredded and tucked inside the crisp shell.

A great version distinguishes itself through textural contrast: the cannolo must be shatteringly crisp, the carrot filling silky and subtly sweet, and the oxtail deeply savoury with a hint of bitterness from cocoa. Balance is key—the sweetness of the carrot should not overpower the meat, nor should the cocoa become overly dominant. Regional variations are rare given the dish’s specificity, but similar cannoli-inspired savory compositions can be found in other Italian fine-dining contexts, often substituting seasonal vegetables or local braised meats. Zini’s creation remains the definitive reference, pairing Piedmontese technique with Roman culinary heritage.