The rolled and crumbly shell, the sheep ricotta filling, the honey, the chocolate chips, the pistachios, the candied oranges, inside the Sicilian cannoli we find the all flavors and stories of the biggest Mediterranean island. Giuseppe Costa, Michelin star chef in Palermo, and Luca Petta of Pasticceria Extrabar present the recipe for the most famous Sicilian cannoli, the ones from Piana degli Albanesi. The traditional procedure is certainly reproducible at home too, but pay attention to the details of the Piana's cannolo, they’ll make the difference.

In collaboration with Mulino Caputo https://www.mulinocaputo.it

INGREDIENTS
Per la scorza/For the shels
Farina debole/Weak flour 1 kg
Strutto/lard 100 g
Zucchero/Sugar 60 g
Miele/Honey 40 g
Vino rosato sotto i 12°/Rosè wine under 12% alc/vol 150 ml

Per friggere/To fry
Strutto/Lard 1kg

Per il ripieno/For the filling
Ricotta di pecora/Sheep Ricotta 500 g
Zucchero/Sugar 200 g
Goccine di cioccolato/Chocolate chips qb/to taste
Scorzette di arancia/candied orange peels qb/to taste
Pistacchio qb/to taste

Take a look at all the ItaliaSquisita dessert playlist:    • DESSERT  

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