Recipe

Revisited and deconstructed cannolo

The traditional recipe of Sicilian cannolo with chocolate revisited and broken down

INGREDIENTS

On the occasion of the birth of our Ricotta Gelato, we propose a reinterpretation of the classic Sicilian cannolo, lighter than the traditional one (the fried dough of the cannolo is replaced by small cones of crunchy wafer).

  1. Menodiciotto Ricotta Gelato
  2. Delicious drops of the finest dark chocolate
  3. Mini crunchy wafer cones


PREPARATION

  1. Portion out 2 scoops of Ricotta Gelato, put them in a bowl and add some dark chocolate chips
  2. Mix the chips into the Ricotta Gelato and place it on the dessert plate
  3. Arrange the mini crunchy cones all around

A new idea for a dessert full of flavor! 

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