Cannolo di farro con ripieno di stracotto di melanzane e crumble di basilico

The *cannolo di farro con ripieno di stracotto di melanzane e crumble di basilico* is a savory reimagining of the traditional Sicilian cannolo. While classic versions are typically sweet, this iteration utilizes spelt (*farro*) for the shell, offering a nuttier and more robust flavor profile than standard wheat-based dough. This specific version is notably featured at the **Bar degli Artisti** in **Anacapri, Italy**, as documented by the creator *Piattoriccomicificco*.

The dish is defined by its three primary components: the crisp spelt shell, a rich *stracotto di melanzane* (slow-cooked eggplant stew) filling, and a basil crumble. A great version of this dish is characterized by the textural interplay between the crunchy shell and the creamy, melt-in-the-mouth eggplant, balanced by the aromatic freshness of the basil. The acidity of the stewed eggplant must be carefully calibrated to complement the earthy notes of the spelt, ensuring the basil crumble enhances rather than masks the primary flavors.

Regional variations of savory cannoli can be found across various parts of Southern Italy. While this Anacapri version focuses on eggplant and basil, other interpretations may substitute the filling with different seasonal vegetables or incorporate local cheeses to suit regional tastes.