The story
Nestled on Via Garibaldi in Dattilo, Eurobar has earned a stellar 4.6-star reputation as a pastry shop dedicated to authentic Sicilian craftsmanship. Its signature cannolo draws both locals and travelers, celebrated for its masterful balance of textures and flavors.
Food creator Jana Food Porn declared these the best cannoli in Sicily, praising the grainy ricotta and satisfyingly crunchy shell. Fellow reviewer Romaffamata highlighted an “extremely crunchy” shell fried in lard and a delicate, not-too-sweet sheep’s ricotta filling. Salvo Guarneri called it the most famous cannolo in Trapani, citing thick, not-too-sweet ricotta and a flaky shell. For dessert hunters and passersby alike, Eurobar delivers a quintessential taste of the region.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Eurobar Dattilo’s star is the cannolo, praised for its crisp shell and creamy filling, with reviewers calling the overall vibe warm and authentically rustic.
“The shell seems to have a secret recipe, and the cannoli are filled on the spot so the ricotta doesn't soften the shell. The shell is fried, inside there should be wheat, Marsala, and the ricotta is normally sifted with a kind of sieve. It's not too sweet at all — it's just right. It's extremely crunchy. The chocolate seems really sparse, so it's not too much. The sheep's ricotta, even though it's objectively a strong ricotta, remains very delicate. If I have to find a tiny flaw, I would have liked the ricotta to be colder in temperature. But they say this is the best cannolo in Sicily, and in terms of balance it's extremely balanced, the shell is extreme. I think it's fried in lard because the frying is so top. For me, it's the best cannolo of my life — the best cannolo in the world.”
“It costs €3.30 and it's delicious. The ricotta is thick and not too sweet, and the shell, although small, is made to perfection in these parts—flaky and fresh.”
What creators say
3 creators have covered Eurobar Dattilo. Most active: Romaffamata, Jana Food Porn, Salvo Guarneri
Shorts 1
Videos 2
A hidden gem in the province of Trapani serving what is claimed to be the best cannolo in Sicily — extremely crunchy, perfectly balanced, not too sweet, with a delicate sheep's ricotta and a shell fried in lard.
Dishes mentioned
Cannolo
The shell seems to have a secret recipe, and the cannoli are filled on the spot so the ricotta doesn't soften the shell. The shell is fried, inside there should be wheat, Marsala, and the ricotta is normally sifted with a kind of sieve. It's not too sweet at all — it's just right. It's extremely crunchy. The chocolate seems really sparse, so it's not too much. The sheep's ricotta, even though it's objectively a strong ricotta, remains very delicate. If I have to find a tiny flaw, I would have liked the ricotta to be colder in temperature. But they say this is the best cannolo in Sicily, and in terms of balance it's extremely balanced, the shell is extreme. I think it's fried in lard because the frying is so top. For me, it's the best cannolo of my life — the best cannolo in the world.
Eurobar Dattilo serves the most famous cannolo in Trapani, with thick, not-too-sweet ricotta and a flaky shell. Definitely worth a visit.
Dishes mentioned
Cannolo
It costs €3.30 and it's delicious. The ricotta is thick and not too sweet, and the shell, although small, is made to perfection in these parts—flaky and fresh.
