Daniela and Stefano sent us this beautiful unboxing video from Zanè. Thank you!
Palermo – Zanè 24h Shipping!
Unboxing video – Sicilian cannoli to New York in 24 hours!
Elisa and her friends sent us this wonderful unboxing video: cannoli with Pistachio-Flavored ricotta in 24 hours from Palermo to New York!
Thank you!
Palermo – New York 24h Shipping
Unboxing video – Carla and the sicilian Buccellato in Mexico!
Sicilian Buccellato is a large ring-shaped short pastry with a filling of figs and almonds, hazelnuts, apricot jam, raisins and a mix of natural spices: cinnamon, orange oil, lemon, ginger, pepper and rum.
Thank you Carla for this great unboxing video!!
Palermo – Mexico City 48h Shipping
Unboxing video – Sicilian Cassata and Cannolis at the heart of Bruxelles!
Unboxing videos: Oven-Baked Cassata, Cannoli and Sicilian Cassata delivered directly to Architect Isabelle de Vuyst-suma’s home, at the heart of Bruxelles.
Palermo – Bruxelles 24h Shipping!
Isothermal Packaging – Unboxing Videos
Our isothermal packaging is the result of many years of experience; it has been designed to transport desserts preserving the integrity and freshness of our products.
Cannoli, for example, are packed one by one with a special food wrap, afterwards they are inserted into appropriate containers inside a thermal box with a powerful refrigerant.
To prove the efficiency of our packaging and our logistics, we asked some of our loyal customers to shoot a live video during the delivery and the opening of the packaging.
You can give a glance on the results watching our Unboxing videos.
Classic, Pistachio, Cinnamon and Chocolate Cannoli!
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.
