IT WAS A "TOTALLY FORGETTABLE" DESSERT
Before ending our meal at PIZZA CRAFT — 330 Himmarshee Street in Fort Lauderdale — a self-described “cozy Italian restaurant, serving old school Italian specialties and award-winning wood fired-pizzas (Barstool rated 8.1)” – we decided to go for a dessert. And our waitress was a fan of the “Ricotta Cannoli” ($6), which she assured us was made “in-house.”
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First and foremost, while the menu references the plural version of the word, you’ll actually get a “Cannolo” – a single, fried tube-shaped shell that is filled with a sweet cream cheese. While the size and fillings vary, this item is traditionally made with ricotta, but you’ll often find mascarpone (or a combination) used. In Sicily, where this dessert is believed to have originated, the cheese is typically derived from fresh sheep’s milk, which is then sweetened with sugar or honey then flavored with vanilla and some cinnamon.
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Since the region was subject to Arab rule for most of the tenth and eleventh centuries, it’s believed that is when this item was first whipped up — in a Moorish harem, or, by some nuns in a convent — somewhere in Caltanissetta (Sicily, Italy).
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As luck would have it, my guests were having “nun” of this dish and described it as “totally forgettable.”
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I say, can the cannolo, please.
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