THE ROLLÒ

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Less ancient but just as much interesting as those of the torrone and of the cannolo, the origins of Caltanissetta’s rollò probably date back to the arrival of the Swiss pastry in Sicily between the end of the 19th Century and, especially, the early 20th Century. The Caltanissetta version, with sheep’s milk ricotta and pasta reale , makes it a very sweet and absolutely unique confectionery. A curio: in 2002, a team of Caltanissetta pastry chefs has won a Guinness World Record with a 303.30 metres rollò...