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Joined Date: Jan 01, 2011
Reviewed Cannolo Siciliano
"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.