what cheese is used to make the sicilian dessert cannoli
ricotta
title: Cannoli text: Cannoli Cannoli (; ) are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine. Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi. In Italy, they are commonly known as "cannoli siciliani" ("Sicilian cannoli"), "cannolo" (; is the singular in the Sicilian language "cannolu"), meaning "little tube" but in English, "cannoli" is usually title: Pecorino Siciliano text: Pecorino Siciliano Pecorino Siciliano DOP () is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. It's called “Picurinu Sicilianu” in the Sicilian language. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world. It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani and Palermo. It is a pecorino-style cheese, like its close relation pecorino Romano, but not as well known outside Italy as the latter. A semi-hard white cheese, it has a cylindrical shape title: Pecorino Siciliano text: and a weight of about . The cheese was awarded with the Denominazione di Origine Protetta in 1955 and EU Protected designation of origin status in 1996. Pecorino Siciliano Pecorino Siciliano DOP () is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. It's called “Picurinu Sicilianu” in the Sicilian language. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world. It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani and Palermo. It is a title: Sicily text: speciality). The ingredients are typically rich in taste while remaining affordable to the general public. The savoury dishes of Sicily are viewed to be healthy, using fresh vegetables and fruits, such as tomatoes, artichokes, olives (including olive oil), citrus, apricots, aubergines, onions, beans, raisins commonly coupled with seafood, freshly caught from the surrounding coastlines, including tuna, sea bream, sea bass, cuttlefish, swordfish, sardines, and others. The most well-known part of Sicilian cuisine is the rich sweet dishes including ice creams and pastries. Cannoli (singular: "cannolo"), a tube-shaped shell of fried pastry dough filled with a sweet filling usually containing ricotta title: Cannoli text: used as a singular, and "cannolo" is rare. "Cannolo" is a diminutive of "canna" 'cane or tube'. Cannoli come from the Palermo and Messina areas and were historically prepared as a treat during Carnevale season, possibly as a fertility symbol. The dessert eventually became a year-round staple in Sicily. Some similar desserts in Middle Eastern tradition include "Zainab's fingers", which are filled with nuts, and "qanawāt", deep fried dough tubes filled with various sweets, which were a popular pastry across the ancient Islamic world. The dish and the name may originate from the Muslim Emirate of Sicily. Cannoli Cannoli (;