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Friday, December 10, 2010

THE ANARCHIST’S CANNOLI

At the end of dinner at the anarchist’s in Siracusa, I asked the woman at the counter - the anarchette??? - where to go in town for good cannoli.

“There’s a fair one on the square, but if you really want a good one, you have to head up into the hills - to Palazzolo Acreide, but they’ll be closed now. It’s too late.”

We went to the piazza and ‘fair’ in this case was more than enough. We’re thrilled to be rediscovering the island, the architecture and the people. The Motherland.

The next day, Lex and I head to see winemaker Salvo Foti in Chiaramonte Gulfi, then head up and away into the hills and windmills, the sheep and the sunset. We start leaning vaguely toward home when a roadsign indicates “Palazzolo A.”

“That’s where the cannoli is!” I shout. I may have a memory like a sieve, but not when a town shares a name with one of my favorite Sicilian pastry chefs and gelato makers, Santi Palazzolo.

Had I not turned, Lex might have staged a putsch.

Palazzolo Acreide is an off-the-track find, cannoli or no. We hop a fence to explore the ruins of a hilltop castle, then wander between the town’s four gem-like churches.

Everyone in town knows that Corsino is the place for cannoli and there’s a bit of a momentary panic when it appears they’re out of ricotta filling. My word.

Instead, we get two cannoli on one tiny plate and have a seat outside. They’re wonderfully un-made-up - no chocolate bits, no candied fruit just the ricotta, just the shell and a dusting of powdered sugar - the Tilda Swinton of cannoli.

The filling’s perfect - the silky texture contrasting with the punch of good ricotta. Lexy may have had a life-changing experience at Bonajauto but isn’t above devouring this one. She does her little ‘pure pleasure’ gesture, eyes closed, huge smile, head thrown back a little, clapping her wrists together.

There we are again, grinning our way through another town. We sit on the stairs above the main square and watch a wedding party stroll by - photos of the bride and groom taken between the columns in the arcade of an old building.

In front of another church hidden up a set of stairs, Lex twirls and smiles. The moon comes up full and orange above the city.

Corsino - MAP
Via Nazionale, 2
Palazzolo Acreide
+39 0931 875533
www.corsino.it

Follow me on Twitter: @joe_diner and on Facebook.



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Tuesday, November 02, 2010

BACK IN THE MOTHERLAND: THE CRY OF A CANNOLI CONVERT

Upon Lexy’s arrival, I looked to convert her as quickly as possible. Either that, or I just didn’t want to eat cannoli alone.

Pierpaolo Ruta, who owns and runs Modica’s venerable Antica Dolceria Bonajuto came out to say hello and had some very good news in the form of a question.

“How did you know to arrive when the cannoli shells are still warm?”

My knees buckled a bit and I put two fingers in the air as the form of an across-the-room order.

The shells were, indeed, still warm.

In a form of full disclosure, I know Pierpaolo, who put the cannoli in our hands so I’ll leave any sort of review to Lexy…

… A few nights after visiting Bonajuto, we drove toward Ragusa, the highway crossing a towering bridge with a jaw-dropping view of Modica with its homes and churches clinging to the valley wall. I expected a gasp from Lexy and a nostalgic cry of the city’s name.

Instead, three syllables, the cry of a convert: “Ca-noooo-liiiii!”

Antica Dolceria Bonajuto - MAP
Corso Umberto I, 159

Modica
+39 0932 941225
www.bonajuto.it

Follow me on Twitter: @joe_diner and on Facebook.



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