At Eurobar, you’ll eat the most delicious cannoli in Sicily
Fenny Bakker has been visiting Sicily since she was 18. By now, she can be found there at least three times a year, and she always celebrates her birthday under the Italian sun with a good glass of prosecco. Every month, she shares her stories with us and reveals the island’s best-kept secrets, this time putting our favorite culinary heritage of the island in the spotlight: cannoli Siciliani.
Eurobar in Dattilo
A twenty-minute drive from Trapani takes you to Dattilo. A small village with a few streets and some houses that you’ll drive through in no time. But there’s one place where people hit the brakes: Eurobar. You couldn’t hurt a fly there. There’s barely any interior at all. Well, a table and a few stools at the bar. At Eurobar, you park your car, walk inside and order directly at the bar. A coffee, plus a cannolo. Because it’s not for nothing that the sign outside Eurobar proudly displays ‘specialità cannoli’.
‘I’ve taken many trips around Sicily, during which I met Francesca and Roberto, whom I still keep in touch with. Whenever we’re together, there’s food—lots of food. That’s their culture, after all. They were the ones who took me to Eurobar. I’ve never eaten cannoli better than the ones there,’ Fenny says. ‘Behind the counter is a very friendly couple. La mamma makes the cannoli, her husband handles the payments and a younger ragazzo makes the coffee. They chat with everyone, even people who only come to pick up cannoli. The fire brigade comes by, the police make a stop there—everyone passes through.’
The best cannoli in Sicily
What makes those cannoli so good? ‘The texture of the ricotta with the pieces of chocolate, their specialty. Everything you eat afterward pales in comparison. As they should be, the cannoli aren’t kept in the display case; they’re only filled when you order them. That way, the pastry stays wonderfully crisp.’ Fenny also learned something from her Sicilian friends: ‘Roberto once told me that October and November are the best months for making ricotta, which the rest of the group confirmed with plenty of buonissimo hand gestures. So a clever baker like the one at Eurobar freezes the milk from that period, allowing them to sell the very best-quality cannoli all year round.’
Eurobar – Via Garibaldi, 11/13, Dattilo
Also read:
- This is why we always have room for dessert
- How to make Sicilian endive soup
- 6 ingredients you can replace with cheaper products
Source: Italiamo
