Cannoli Nachos, Fairfield County, CT

On a recent trip, I ran across this bit of Sicilian-Mexican fusion:

Cannoli Nachos at Angela Mia, Norwalk by Josephine2004, on Flickr

I'm sorry I did not get a better picture, but the bits of cannolo shell surround a chocolate "bowl" of ricotta filling.

The bakery, Angela Mia, is located in a neighborhood of Norwalk that is mostly Hispanic, but not necessarily Mexican. It's unclear whether they are the originator of this dessert, or whether that honor goes to DiMare Pastry Shop of neighboring Stamford. In any case, this sign suggests that "Canoli Nachos" are a popular item, and possibly, that the current proprietors may not be Sicilian. They do, however, make a mean sfogliatella.


Canoli (sic) Nachos by Josephine2004, on Flickr


Angela Mia Bakery, Norwalk, CT by Josephine2004, on Flickr

I thought this dish an adaptation to both cross-cultural currents and to the trend away from large servings of dessert and toward snacking/grazing and buffet service at family events.

And this gets me thinking. Could the cannoli nacho, like the Korean taco, be more evidence of the ascendancy of Mexican cuisine? There must be some measure, among cultural anthropologists, of these sorts of hybrids. It may not be the case that "authenticity" alone matters so much. If the forms and flavors of one cuisine are being picked up by cooks grounded in other cuisines, that seems to suggest an expanding sphere of influence. The New York Times reported this past week that food trucks have arrived in Paris. I await the first crepe au queso fresco or some such thing. . .

A good idea travels, apparently.

Billed as "Cannoli "Chips and Dips" (see cannoli section on menu page), this item at just-opened Piccione in St. Louis is basically the same idea as Cannoli Nachos in Norwalk.

These types of platters can be found/ordered at some area bakeries as well as Caputos. One advantage these have over regular Cannoli is that the shell stays crunchy.

That's interesting, spanky. I wonder if they are widely available. Please post other sightings, all!

Sandwich King did this last season, using chopped pistachios, mini chocolate chips and chopped maraschino cherries as garnish. If I remember right, he fried won ton skins for the chip.