This creamy and tasty dessert is the son of an authentic masterpiece of Sicilian pastry-making, the Cannolo. Originally typical of Carnival celebrations, it soon lost its seasonal character and evolved into one of the world’s most famous desserts. Rich but simple, it owes its goodness to the quality of the ingredients used: a crispy biscuit of fried dough with a tasty filling of sheep ricotta, garnished with crunchy chocolate drops and some soft candied fruits.

Its colour is authentic, white like ricotta, the main ingredient. Its soft and smooth texture is extolled by small pieces of Cannolo biscuit shavings and chocolate drops. Its flavour is intense, with a flirting sweetness balanced by discrete notes of flavour.



Re-hydrated skim milk, sheep ricotta 25% (sheep’s milk serum, sheep’s milk, salt), sugar, glucose syrup, dextrose, butter, candied fruit, chocolate drops 1%, cannolo biscuit skins 1% (wheat flour “00”, sugar, vegetable oil, cocoa, salt, natural aromas). Stabiliser: tara seed flour.


Only all-natural and genuine ingredients. Does not contain preservatives, artificial colours or aromas. The stabiliser employed is tara seed flour, which comes from a Peruvian carob.


Storage temperature: Store in freezer at -18°C.



Many people attribute the invention of the Cannolo to Palermo, others believe that it was first introduced in the harems of Caltanissetta during the 10th century Arab domination. Certain is that something very similar to today’s Cannolo was already known during the Roman Empire. “Delicious” as Cicero knew and loved it when he was in Sicily.



Pairings: Typically Sicilian if paired with a glass of Marsala Vergine fortified wine. It can also be tried with cognac, rum or Scotch whisky.


Inspiration: It can be served in small transparent glasses and covered in lotus pulp or for a modern review it can be de-structured: a dish of gelato with large shavings of broken cannolo biscuit.



Serving instructions: After removing from freezer, let sit for a few minutes before serving.


Serving techniques: In a cup, cone or brioche (a special round, fluffy, typically Sicilian bread that is often overhung with the classic “tuppo” or “cozzo”: irresistible with gelato or whipped cream). We suggest using the appropriate spatula or a kitchen spoon to serve. Avoid serving in little balls.