This is the story of a tradition that innovates. About two Sicilians who meet in Turin and decide to change the rules of cuisine made in Sicily, revisiting in a savory way one of the most popular desserts of our land: the cannoli.
The birth of the brand
Thus was born The Cannoli’s, a brand created by thirty-one year olds Julius Cimarella and Davide Cammarata. The first moved to the Piedmontese capital at 24, the second arrived much earlier. He was only 10 years old when mum and dad, both Sicilian, decided to leave the island to make their fortune elsewhere and Davide, growing up in Turin, found himself faced with a thousand opportunities, friends and job opportunities. He chooses the world of catering and specializes in office bars. Thus, in the canteen of an important structure in the clothing world, he meets Julius, with whom an entirely Sicilian understanding is immediately born.
The “shock” of Covid
«It was 2020 – says Julius – Covid gave us a good jolt on a professional level and we were increasingly chased by the idea of doing something personal, of building something of our own, of being “owners of ourselves”». It is at that moment that the idea of the savory cannoli arrives. A proposal from a mutual friend welcomed with initial skepticism by Julius and with a desire for challenge by Davide, who will never really put that thought aside. Not even when the two moved to Sardinia for a summer to manage the kitchen of a private villa. Upon returning, the idea of the savory cannoli is still in the air and this time Julius decides to get involved as a creative, while Davide begins to take care of the technical aspect of this innovative catering project. Thus The Cannoli’s was born.
The right recipe
Many attempts, many hands and many tastings until the right recipe finally and unexpectedly arrives. «Initially few people believed in me because the idea was still in its embryonic stage – says Davide – in life I make coffee and bring dishes and Julius’ support was fundamental. The strength of The Cannoli’s is the network of contacts that is allowing us to believe in it even more.” «The fortune is that we have many friends who are helping us support the project, who support us and are ready to roll up their sleeves for us and with us – adds Julius -. Knowing that there are people who believe in what we are doing gives us an important push to move forward.”
With so much ambition and determination the two are preparing for their big debut, scheduled for May 1st at One Day, an event held annually on the Catania beach. For the occasion, a surprise artist, much loved by the public, will perform in the spring arena to support the project. «It will be a great challenge to present our savory cannoli in Sicily, we want to do well and we can’t wait to get involved by offering a different experience from that of the fast food restaurants we are used to. The One Day will be a first test exam also in view of July, when we will export our idea to Turin, during one of the most important Italian festivals which takes place in Parco Dora and which registers around 100 thousand visitors in three days every year”.
The legend
In the end, then, what should we expect from this new recipe? «The legend of the birth of the cannoli tells that in a castle in Caltanissetta the women gave the men a dessert born from the revisitation of two recipes, one Roman and one Saracen, which went down in history as the cannoli recipe. We wanted to take a step further, adding a global evolution and inserting international ingredients.” An explosion of Mediterranean freshness that meets the richness of oriental flavours. Not just the classic fillings but innovative combinations, a variety of authentic flavors suitable for every occasion, prepared and served on the spot.
Tradition and innovation
The result is four cannoli that embrace Sicilian tradition with a modern twist and a touch of creativity, which will please the users of these two festivals – because they are easy to eat and also designed for vegetarians – but also anyone looking for an innovative approach in cuisine. «The first cannoli is undoubtedly our workhorse, the Norma. Fried aubergines, fresh tomatoes, crunchy almonds, aromatic basil and salted ricotta to celebrate the typical Sicilian dish.
Fassona tartare, creamy goat cheese, crunchy celery julienne, grain mustard and toasted hazelnuts are the ingredients of the second cannoli, which underlines the bond of the two Sicilians with the city of Turin. The third recipe is fusion and combines the more international flavors of salmon and guacamole with more local ones such as fresh apple. While the last, last but not least, could only be the cannoli with ricotta.
«We are confident that our cannoli will be appreciated – conclude Julius and Davide – but whatever happens, it is already a victory for us to be able to return with our project to our Sicily, which had not yet given us the right opportunities. It is an added value to what we are doing.”
