"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.