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palazzolo

Member since Jan 2011

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Reviewed Cannolo Siciliano

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

My family is from Sicily and we have always used cream filling for cannoli. It is almost identical to the biacomangarie, but we omit the ricotta. I think I will try Biagio's recipe. On a side note, several years ago, I was lucky to obtain Biagio's recipe for sicilian biscotti. It is the best and the only one I ever use.

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