Sicilian cannolo is one of the best known specialties of Italian pastry. As such it has been officially recognized and included in the list of traditional Italian food products (P.A.T) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf).
It consists of a waffle of fried dough (called scòrza and 15 to 20 cm long with a diameter of 4–5 cm) and a filling made from sheep's milk ricotta. On the filling are then added candied fruit and chocolate drops, and finally the cake is dusted with icing sugar.
Ingredients: flour, egg, wine, sugar, butter, fresh sheep's milk ricotta, natural flavors
Shelf life: 3 days at temperatures between + 2 ° C and + 10 ° C