Our expert pastry chef Alessandro Scimone was telling me how many years ago Sicilian Cannoli were made by kneading sheep milk ricotta with pistachios, cinnamon or chocolate.
That’s how we got the idea of proposing them on our website Cannoli.online, under the category of Cannoli where you can also find classic cannoli and covered with pistachios.
All of the wafers are internally covered with chocolate in order to make them more delicious and to better preserve the cannolo from ricotta humidity during transportation.
What do you think? Give us your advice or tell us about your experience.
