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Rollò or rollò nisseno is a dessert from the Nisseno area, produced by local pastry chefs. It is consumed year-round, as it is not tied to any specific event or occasion.^[1]

See also

Media related to Rollò at Wikimedia Commons

• List of Italian desserts and pastries

References

Further reading

• Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. ISBN 978-88-541-4612-9.
• Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn. ISBN 978-0-600-62042-6.
• Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–. ISBN 978-1-84480-531-0.
• Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–. ISBN 978-1-118-06066-7.