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PALERMO - They also gave a name to the cannoli that does not soften to the release of water from the ricotta cream in the 'zest', which is the case of the sweet sicilian is famous all over the world. They called him "Roger" in honor of Roger II, crowned at Palermo, the first King of Sicily, nearly a thousand years ago. The 'peel' always crisp has been developed thanks to a team of the Cnr of Palermo, led by Mario Pagliaro , thanks to the small amount of glycerin, a natural product used to cover the inside before stuffing. Thus, the new roll remains crisp and pleasant to the taste even at a distance of 12 hours from the filling.
"once Again - says Pagliaro - to make possible a major innovation to the system socieconomico of Sicily is a bioprodotto now obtained almost entirely from biological resources". The author together with Michele Smith of the University of Milan, in the monograph of reference at the international level on the new chemistry of glycerol, Mario Pagliaro has been working for years to the foundation in Sicily, a research and training centre on solar energy and the bio-economy of international standing.
"The working mechanism of the new cannoli able to protect itself is as simple as effective," explains Nino Scurria , young chemist and co-author of the work. "The thin layer of glycerin hydrated at the interface between the crust and the cream cheese - says - prevents the proteins of the whey in the ricotta cheese to emulsify the fat layer that is covering the zest in the margin of the fry".
To date, the only solution to this problem is as ancient as the cannoli, which have already wrote Cicero, referring to a "tubus farinarius, dulcissimo, edulio ex lacte factus" is to keep separate the ricotta from the rind up a few minutes before consumption. The alternative, used in particular by the pastry chefs of Sicily's east coast, is that of coating the skin with a layer of melted chocolate, with the result, however, of altering the original taste of the cannoli.
"once Again - says Pagliaro - to make possible a major innovation to the system socieconomico of Sicily is a bioprodotto now obtained almost entirely from biological resources". The author together with Michele Smith of the University of Milan, in the monograph of reference at the international level on the new chemistry of glycerol, Mario Pagliaro has been working for years to the foundation in Sicily, a research and training centre on solar energy and the bio-economy of international standing.
"The working mechanism of the new cannoli able to protect itself is as simple as effective," explains Nino Scurria , young chemist and co-author of the work. "The thin layer of glycerin hydrated at the interface between the crust and the cream cheese - says - prevents the proteins of the whey in the ricotta cheese to emulsify the fat layer that is covering the zest in the margin of the fry".
To date, the only solution to this problem is as ancient as the cannoli, which have already wrote Cicero, referring to a "tubus farinarius, dulcissimo, edulio ex lacte factus" is to keep separate the ricotta from the rind up a few minutes before consumption. The alternative, used in particular by the pastry chefs of Sicily's east coast, is that of coating the skin with a layer of melted chocolate, with the result, however, of altering the original taste of the cannoli.
