The fame of Nicosia’s cannoli is not village boasting. In June 2023 a few customers at the Antica Gelateria dei Fratelli Granata ordered, tasted, and only then introduced themselves: they were inspectors from the Accademia Italiana della Cucina, the Italian Academy of Cuisine. The verdict made the national press — the AGI news agency ran the headline without hedging: «Il cannolo più buono lo fanno a Nicosia (Enna)» — the best cannolo is made in Nicosia, in the province of Enna.
The bar on the square, open since the late 1800s
The Antica Gelateria stands at Piazza Garibaldi 8, facing the town hall, with a late-19th-century room decorated in mirrors and gold. Three brothers run it: Vincenzo, master gelato maker; Giuseppe, on sales; and Alessandro, master pastry chef specialising in almond paste and the traditional sweets of Sicily and Nicosia.
And it is not the only bar on the square with a story worth telling. The Bar Diana, founded in 1930 and in the hands of the Castrogiovanni family since 1951, has won awards for its cannoli, brioche with gelato and granita; the Caffè Battaglia took home the Premio Miglior Cannolo Siciliano 2021 — best Sicilian cannolo — with its sheep’s-milk ricotta. Three historic bars on a single square: the local rivalry is fought shell by shell.
Why the Nicosian cannolo is different
The reputation rests on two things. First, the sheep’s-milk ricotta of the surrounding countryside. Then the shell, fried to order — not pre-fried — which reaches the counter still crisp. The traditional recipe is finished with dark chocolate chips and candied orange peel; modern variants sit alongside it.
The Festa del Cannolo: three days in October
The cannoli even have a festival of their own: the Festa del Cannolo Siciliano, which in 2026 reaches its second edition, from 10 to 12 October, in Piazza Garibaldi and the historic centre. Pastry-shop stalls, tastings, show cooking, workshops, and at its heart a contest between master pastry chefs. Entry is free: at the stalls you pay only for what you eat. It is organised by the Pro Loco of Nicosia together with the historic pastry shops of the centre.
Learning to make them, not just eating them
Anyone who wants to move from the counter to the worktop can book the cooking class on cannoli and traditional sweets: four hours with a historic pastry shop of the centre, learning the Nicosia version — with the local ricotta — alongside pizziddati and nocattoli. A tasting in a pastry shop is also a stop on the Sicilia da gustare itinerary.
Frequently asked questions
Where do you eat the cannolo awarded by the Academy?
At the Antica Gelateria dei Fratelli Granata, Piazza Garibaldi 8, Nicosia (Enna). The recognition by the inspectors of the Italian Academy of Cuisine dates from June 2023.
When is the Festa del Cannolo held?
In 2026, from 10 to 12 October, in Piazza Garibaldi and the historic centre. Entry is free.
What sets Nicosia’s cannolo apart?
The local sheep’s-milk ricotta and a shell fried to order, not pre-fried. The traditional version comes with dark chocolate chips and candied orange peel.
Sources
AGI, «Il cannolo più buono lo fanno a Nicosia (Enna)», 21 June 2023; Gazzetta del Sud, «Per l’Accademia della cucina è di Nicosia il cannolo più buono», 21 June 2023; local press (Telenicosia, La Sicilia, EnnaLive) for the Festa del Cannolo; Vivi Nicosia business pages for the historic bars. The full guide to the local table is What to eat in Nicosia.
