Experts found substance to add to the candy
Italian researchers have developed a technique to make traditional cannolo, one of the country's most famous sweets, stay crunchy for longer. Originating in Sicily, cannolo (cannoli, in the plural) is made from a sweet, tube-shaped fried dough containing a mixture of ricotta and candied fruits.
However, the sweet needs to be filled and consumed instantly, as the dough runs the risk of softening with the moisture from the cheese and fruit. Therefore, experts from the National Research Center (CNR, in Italian) in Palermo, led by Mario Pagliaro, managed to develop a substance based on natural glycerin to be passed inside the cannolo, in the area of the dough that comes into contact with the filling. .
The technique leaves the candy crispy for up to 12 hours. “It is an important innovation for Sicily’s socioeconomic system. The product was obtained entirely from biological resources”, explained Pagliaro, author of a thesis presented at the University of Milan on the chemistry of glycerin.
By Ansa Agency
