Cannolo palermitano (Cannolo de Palermo)

Palermo is not the cradle of the cannolo, but it is where the cannolo became what we know: the city's convents and pastry shops fixed its shape, its decoration and its commercial spread, making it one of the symbols of Italian pastry around the world.

The Palermo version is recognised by the candied orange zest on the ricotta and by the ends decorated with candied fruit or pistachio. Gaetano Basile links the sweet to the Palermo and Messina areas, where it was historically made for Carnival.

Sources: Wikipedia (Cannolo siciliano, Italian and English).