You’ve probably heard it before—someone at a party says, “Oh, I love those cream-filled pasta tubes… what are they called? Cannelloni?” Cue the collective gasp of Italian nonnas everywhere. Let’s set the record straight once and for all: Cannoli are the sweet, crispy, ricotta-filled dessert from Sicily, while Cannelloni are savoury pasta tubes stuffed with meat or cheese and baked in sauce. Confusing the two is like mixing up a tiramisu with lasagna—both delicious, but definitely not the same thing.
Cannoli: The Sweet Star of Sicily
Cannoli (singular: cannolo) are one of Italy’s most beloved desserts, and they originate from the sun-soaked island of Sicily. These delightful pastry tubes are traditionally made by wrapping dough around a metal cylinder, frying it to a golden crisp, and then filling it with a smooth, lightly sweetened ricotta cream—often flavoured with citrus, vanilla, or chocolate chips.
The magic of a true Sicilian cannolo lies in the contrast between the crisp shell and the fresh, velvety filling. A proper cannolo is filled à la minute—that is, just before serving—so the shell stays beautifully crunchy. Garnishes range from crushed pistachios and candied orange peel to a dusting of icing sugar.
A well-made cannolo is an edible moment of joy. It’s not meant to sit in a fridge for days, and it’s certainly not a factory-produced imitation full of preservatives. When made with love and fresh ingredients, it’s a bite-sized expression of Sicilian culinary pride.
Cannelloni: The Comforting Classic from the Oven
Cannelloni, on the other hand, is a hearty baked pasta dish. The name comes from “canna,” meaning “reed” or “tube,” referring to the large pasta cylinders that are typically stuffed with a savoury filling—often a mixture of ricotta and spinach or minced meat and bechamel.
Cannelloni is covered in sauce—usually tomato or béchamel—and baked until bubbling. It’s warm, filling, and perfect for a Sunday family lunch. But it has nothing to do with dessert, and certainly doesn’t belong on a dessert table next to tiramisu, panna cotta, or—yes—cannoli.
Why the Confusion?
Phonetically, cannoli and cannelloni sound similar, especially for those unfamiliar with Italian cuisine. Both are Italian, tubular, and end in “-oni.” But that’s where the similarities end. One is crispy, sweet, and filled with ricotta cream. The other is soft, savoury, and baked with sauce. It’s the culinary equivalent of confusing champagne with chicken broth.
To make matters worse, English menus and mass-market labelling sometimes blur the lines. We’ve even seen pre-packaged “cannoli” that more closely resemble sponge rolls, or worse, confused social media posts praising the “cannelloni dessert.” Tragic.
Cannoli Deserve Better
In our kitchen, we’re on a mission to uphold the integrity of real Sicilian cannoli. That means no shortcuts, no artificial shells, and absolutely no mixing them up with pasta dishes. Our cannoli are handcrafted, filled fresh with high-quality ricotta, and served with the kind of flair that would make a Sicilian nod in approval.
Whether you’re hosting a wedding, planning a corporate event, or just craving a sweet treat, cannoli are the perfect way to finish any occasion. And no, we don’t serve them baked in tomato sauce.
Cannelloni Has Its Place – Just Not at Dessert
To be clear, we love cannelloni too. There’s nothing wrong with a well-made baked pasta dish. But let’s keep dessert sacred. Next time you’re tempted to mix up the names, just remember: Cannoli = sweet. Cannelloni = savoury. Mix them up at your own risk—especially if you’re in Sicily.
Ready to taste the real deal?
Order our authentic Sicilian cannoli today and experience dessert done properly.
