THE SICILIAN CANNOLO (served without cutlery)
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Allergens:(1),2,3,4,7,8,12. - One of the most famous Sicilian desserts in Italy and in the world, we make it following the recipe handed down from the great-grandfather pastry chef in Palermo Giuseppe "Peppino" Mezzatesta. Between 15 and 18 cm long, wafer rigorously filled at the moment with sweet sheep ricotta cream (from Salemi) with dark chocolate chips and organic semi-candied orange peel. "Secret recipe that only Giovanni Allegra knows" - Corriere del Veneto; “The only Cannolo that goes from North to South” – Padova Today.
Ingredients
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