Dolce Tentazione

The story of Dolce Tentazione is that of a family with a special gift, that of being artisans of sweets, artisans who do not forget the ancient traditions, recipes, and secrets passed down through time. Dolce Tentazione was born from an idea by Giacomo Parrinello, who for over thirty years, together with his family, has dedicated himself daily to studying advanced production techniques for a dessert that is the exquisite pride of Sicilian culinary tradition: the cannolo. 
The Parrinello family has found the right recipe that can maintain the traditional flavor and crunchiness of the traditional shell stable and unchanged.
The result of the technique and dedication of the Cannolificio Parrinello is a unique product, distinguished by an ingredient that has always characterized it, namely Marsala. Marsala is a fortified wine perfect for giving the shell a strong flavor that contrasts perfectly with the sweetness of the ricotta and chocolate chips. And it is precisely thanks to the uniqueness of the product and the unmistakable traditional taste that Dolce Tentazione is now an excellent reality in Sicilian pastry, boasting a respected name and five points of sale in the production area.

Dolce Tentazione and its cannoli: the pride of Sicilian pastry

The Sicilian cannolo is the best-known specialty of Sicilian pastry. The origins of this dessert are very ancient: it seems to date back even to the times of Arab domination in Sicily, quickly spreading throughout Italy and becoming the perfect dessert to enjoy on all occasions.
Composed of a crunchy shell, called "scorza," and a filling of sheep ricotta cream, chocolate chips, pistachio, and candied fruit, it is a true delight, a perfect treat to indulge yourself in a moment of pleasure.
Dolce Tentazione is today one of the main production laboratories in Sicily and despite this, has kept the ancient recipe passed down from ancestors unchanged.

The preparation of this dessert begins with the dough. The selected ingredients, Marsala, the environment, and the mixing techniques allow for the right density and the characteristic flavor. After preparing and analyzing the dough, we move on to lamination using a machine that allows the pasta to be rolled out while avoiding raising the temperature of the ingredients. The laminated dough is cut into the classic arch shape and finally rolled manually in steel molds. Before baking, each cannolo is analyzed using electronic control to verify its consistency and the presence of imperfections. At the end of the baking process, one of the most delicate stages of preparation, we wait for natural cooling and store them in special sterile containers able to maintain the crunchiness and flavor that characterize this dessert.

The ricotta cream: the delicious heart of the cannolo

A cannolo without ricotta is no longer a cannolo. The pastry shop Dolce Tentazione, to fill its crunchy shells, offers sheep ricotta made from authentic Sicilian milk distributed in convenient pastry bags that you can use to fill all the cannoli you want to serve at the table. Only a few ingredients are needed for a good and genuine dessert: ricotta, sugar, a few chocolate chips, candied fruit or pistachio granules, a dusting of powdered sugar… and there you have it, all you have to do is serve it at the table and enjoy this delicacy.