Dolce Tentazione

The story

of Dolce Tentazione is the story of a family that has a special gift, that of being artisans of dessert, artisans who do not forget ancient traditions, recipes and secrets handed down over time. Dolce Tentazione was born from an idea of Giacomo Parrinello, who every day for over thirty years, together with his family, with dedication studies advanced production techniques for a dessert that is the habit and pride of the Sicilian culinary tradition: cannolo.
The Parrinello family has found the right recipe that can keep the traditional taste and friability of the traditional waffle stable and unchanged.
The result of Cannolificio Parrinello's technique and dedication is a unique product, which stands out for an ingredient that has always characterized it, namely Marsala. Marsala is a liqueur wine perfect for giving the waffle a strong taste that contrasts perfectly with the sweetness of ricotta and chocolate chips. And it is precisely thanks to the uniqueness of the product and the unmistakable tradition of taste that Dolce Tentazione is today a reality of excellence in Sicilian pastry, boasting a respectable name and five stores in the production area

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Dolce Tentazione and its cannoli: l&' pride

of Sicilian pastry

Sicilian cannolo is the best-known specialty of Sicilian pastry. The origins of this dessert are very ancient: in fact, it seems that it dates back to the times of Arab domination in Sicily, soon spreading throughout Italy and becoming the perfect dessert to be enjoyed on all occasions.
Composed of a crumbly waffle, called rind, and a filling of sheep's ricotta cream, chocolate chips, pistachios and candied fruit, it is a real treat, a perfect treat for treating yourself to a small moment of pleasure.
Dolce Tentazione today is one of the main production laboratories in Sicily and yet it has kept the ancient recipe handed down by its ancestors unchanged.

The preparation of this dessert starts with the dough. The selected ingredients, the Marsala, the environment and the mixing techniques, make it possible to obtain the right density and the taste that characterizes it. After the preparation and analysis of the dough, it moves on to the sheeting using a machine that allows the dough to be ironed, avoiding a rise in the temperature of the ingredients. The puff pastry is cut using the classic arc shape and finally rolled manually into steel shapes. Before cooking, each cannolo is analyzed using an electronic control to verify its consistency and the presence of imperfections. At the end of cooking, one of the most delicate processes of preparation, it awaits natural cooling and is kept in special sterile containers capable of maintaining the friability and taste that characterizes this dessert

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Ricotta cream: the gluttonous heart of cannolo

A cannolo without ricotta is no longer a cannolo. The Dolce Tentazione pastry, to fill its fragrant waffles, offers sheep's ricotta produced with authentic Sicilian milk and distributed in convenient sac-à-poche that you can use to fill all the cannoli you want to serve at the table. A few ingredients are enough for a good and genuine dessert: ricotta, sugar, a few drops of chocolate, candied fruit or pistachio chips, a sprinkling of icing sugar... and that's it, all you have to do is serve it at the table and enjoy this

delicacy.