Traditional cannolo from Piana degli Albanesi

Redazione

The true cornerstone of the local pastry tradition, renowned for its imposing size and absolute freshness. The shell (scorcia), golden and rich in crisp, delicate bubbles, is expertly fried to retain a satisfyingly firm crunch. It is filled exclusively at the time of serving with a velvety cream made from local sheep’s-milk ricotta, prepared with very little sugar to bring out the milk’s herbaceous note, and enriched with drops of dark chocolate.