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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.
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