Recipe Cannariculi


  • 4 cups flour
  • 1 cup marsala wine
  • Two large eggs
  • Four teaspoons sugar
  • One pinch salt
  • oil for deep frying
  • honey

How to make the Cannariculi:

  • Make a well in flour in a mixing bowl or on a work surface.
  • Add wine, eggs, sugar, and salt.
  • Mix well until thoroughly blended.
  • Knead the dough vigorously until smooth and glossy.
  • If using a processor, continue mixing for at least 1 minute after ingredients are combined.
  • Roll dough to a 1/8″ thickness or less.
  • Cut dough into 2″ squares, starting with one corner, roll each square of dough loosely on
  • the diagonal to form a pastry roll about the thickness of a pencil.
  • Meanwhile, heat oil for deep frying.
  • Fry pastries in batches in hot oil until golden brown, being careful not to crowd the pan.
  • Use a slotted spoon to remove fried pastries from the oil.
  • Drain on paper towels.
  • Transfer to a serving platter.
  • Drizzle honey over the top or dip Cannariculi into honey.

Serves 60

Regional recipe from Calabria.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at