David Lebovitz

"Fortunately the cannoli were as good as I’d heard. Each cannoli is deep-fried in lard and stuffed with sweetened sheep’s milk ricotta, bits of candied orange, and a few chunks of chocolate, and are made to order so the shells stay nice and crisp."

Scatti di Gusto

"Michele Mazzara brought his cannoli to the peaks of absolute pleasure with ricotta that's not over-whipped or too sweet."

Matteo Collura

"The best cannoli in the whole Sicily."

Anissa Helou

"I don’t know if the place is mafia land but I am sure that any gangsters there will do the same as the Godfather character and leave the gun for Euro Bar’s cannoli!"

Allison Scola

"One of Sicily’s top three cannoli, in my humble opinion... from Euro Bar in Dattilo. What makes these so good? Many things, but primarily, the very fresh sheep’s milk ricotta that is the basis for the cream. When you have fresh ricotta, you don’t need anything else. It speaks for itself."

Silvana Virzi

"In a small bar, Euro Bar, they have the best cannoli in the world."

Amarisla

"The best cannolo in my life: Euro Bar in Dattilo."

Laura Filios

"Inconspicuous and hidden behind an anonymous sign, it offers one of the best Sicilian cannoli in the region."

Teresa Reale

"It's located in province of Trapani and offers huge cannoli, absolutely among the best on Sicily."

Gian Maria Vacirca

"They weigh 250 grams each, the experience is rather mystical, certainly unforgettable."