Sicilian Cannolo
The secret of a good Sicilian cannolo is all contained in the quality of the ricotta cream and in the crispness of the waffle.
Arata ricotta cream simplifies our work because it allows us to have a ready-made, high-quality and always fresh filling, 365 days a year.
Unlike fresh ricotta, Arata ricotta cream does not release water because it has already been processed.
It is very creamy and compact, so it ensures that once filled, the wafer retains its friability much longer and the cannolo does not flake.
Lastly, Sicilian tradition recommends garnishing cannolo with very fine Bronte pistachio grain and candied orange peel.
With the Arata ricotta cream, you get a guaranteed result and your palate is satisfied!
Ingredients
Directions
The secret of a good Sicilian cannolo is all contained in the quality of the ricotta cream and in the crispness of the waffle.
Arata ricotta cream simplifies our work because it allows us to have a ready-made, high-quality and always fresh filling, 365 days a year.
Unlike fresh ricotta, Arata ricotta cream does not release water because it has already been processed.
It is very creamy and compact, so it ensures that once filled, the wafer retains its friability much longer and the cannolo does not flake.
Lastly, Sicilian tradition recommends garnishing cannolo with very fine Bronte pistachio grain and candied orange peel.
With the Arata ricotta cream, you get a guaranteed result and your palate is satisfied!
