In culinary traditions across Sicily, regional variations in cannoli fillings reflect local preferences and ingredient availability.

[9] Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention.

[15] Gaetano Basile claims[16] that cannoli come from the Palermo and Messina[17] areas and were historically prepared as a treat during Carnival season, possibly as a fertility symbol.

What is certain is, as Salvatore Farina explains, that, "cannolo is a word of Latin origin – canneolus – and means the joint of a reed or cane, the artisan instrument used to roll the dough that was fried to make the characteristic shell, later filled with ricotta cream.

"[19] Farina continues, "Probably, long ago, in the wild days of the Saturnali and the old style Carnival, street sellers prepared cannoli in the noisy and crowded public squares, filling the shell with a ricotta and honey cream.