Description

The cannoncino (often known as the Italian cream horn) is a delectable pastry renowned for its signature golden spiral shape. This staple of traditional Italian baking first made its grand debut on dessert tables back in the 19th century.

While its exact birthplace remains a delightful mystery, history tells us that during the glamorous Belle Époque era, Turin’s finest pastry shops began serving these delicate pastry horns filled with zabaglione—a rich, velvety custard infused with sweet wine that was a favorite at House of Savoy royal banquets. Originally crafted as an exclusive treat for the Carnival season, the cannoncino quickly captured hearts across the country and is now enjoyed year-round.

Depending on where you travel in Italy, this beloved pastry goes by many names: it is called cannoncino in Lombardy, cannellino in other regions, and fagottino in Veneto. While the traditional vanilla pastry cream remains a timeless favorite, modern variations feature decadent chocolate, gourmet fruit preserves, and other artisanal fillings.

In recent years, the cannoncino has enjoyed a major renaissance, trending among food bloggers and contemporary chefs alike. Today, the original recipe is often elevated with fresh berries or toasted nuts, making it more irresistible than ever.

As a true icon of Italian baking, the cannoncino continues to captivate food lovers worldwide, bringing a taste of Italy’s rich culinary heritage to every bite.

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