What wine pairs with cannoli?

Marsala Superiore

white · Grillo, Inzolia · Sicile · Italie — 12–14°C

Marsala Superiore (Grillo-Inzolia-Catarratto blend fortified to 18° and oxidatively aged in oak pipas under the Sicilian sun at Marsala, west of the island) — caramel, dried fruits, vanilla and candied orange form the emblematic regional pairing for Sicilian cannoli; local Sicilian wine (and Marsala originally added to the sweetened ricotta), caramel edge prolonging dusted icing sugar, dried fruits echoing chopped Bronte pistachios.

Passito di Pantelleria

white · Zibibbo · Sicile · Italie — 10–12°C

Pantelleria Passito (Zibibbo sun-dried on the volcanic island of Pantelleria 70km from Tunisia, late-harvest on black volcanic soils) — candied apricot, citrus honey, white flowers and candied fruits echo the sweet ricotta and candied fruits of cannoli; sunny-syrupy edge prolonging candied orange and cedratte (citrus zest) often sprinkled in the filling, 200g/L sugar holding sweetened buffalo ricotta.

Moscato d'Asti

sparkling · Muscat · Piémont · Italie — 6–8°C

Moscato d'Asti (Muscat à Petits Grains from Piedmont, Asti method at 5.5° and 100g/L residual sugar) — peach, sweet orange, rose and light bubbles accompany Sicilian cannoli without weighing down the dessert; Muscat character echoing the sweet Marsala traditionally added to ricotta zuccherata, 5.5° alcohol not crushing the fried cannolo shell, fine bubbles aerating the dusted icing sugar.