Prestipino, in the heart of Catania, is a very famous café that offers tourists and locals a wide selection of sweet and savory treats. Pastry is a must, and so is the quintessential Sicilian cannolo. Among the many variations, we also find the pistachio cannolo here, but is it worth choosing over the delicious classic ricotta one?
Although the waiter insists that it is "pistachio cream with a bit of ricotta," upon tasting, the situation is completely reversed, as you find yourself with "ricotta with a bit of pistachio cream." The color hadn't fully convinced me, but once I tasted it, I had confirmation that the ricotta steals the show.
A light aroma of pistachio still gives it a unique touch, so it barely reaches a passing grade with a score of 3 pistacchi, but don't expect to taste much pistachio flavor.
The shell is excellent, nice and crispy, just as the ricotta used to fill the cannolo is excellent. Having to choose between this one, made with ricotta, and other cannoli with little pistachio flavor made with cream, I personally prefer this one because at least the ricotta makes it more faithful to the original. When it comes to pistachio, however, it is quite disappointing.
The value for money is quite low, given that a mignon cannolo costs as much as €1.
If you are at Prestipino and want something sweet, I recommend opting for a good pistachio gelato!
