Traditional sicilian cannolo stuffing with fresh ricotta cheese, chocolate chips in pistachio crust.

Knead all the ingredients with the Planetaria mixer, at moderate speed for approximately 20 minutes, until stiff, homogeneous dough is obtained.
Remove the dough from the mixer and finish kneading by hand to smoothen it, then wrap it in film. Let it rest in the refrigerator for at least one hour.
Roll out the dough until it is one to two millimeters thick, cut into disks, wet the edges with water; give it a tube shape around a pipe, fry in seed oil at 180°C.
Let cool on absorbent paper. Yields 50 four-centimeter-long cannoli. Cannolo Siciliano


  • Cake flour 250gr
  • Butter 20gr
  • Eggs 100gr
  • Sugar 20gr
  • Pomino wine Frescobaldi 60gr
  • Lemon peel 1 piece
  • Cinnamon powder 2gr


  • Fresh ricotta 500gr
  • Orange confit 60gr
  • Icing sugar 100gr
  • Chocolate chips and shaves 60gr
  • Mint 1 piece
  • Strawberries 1 piece
  • Honey 4gr