If you love traditional cannoli from Sicily, made with pastry, ricotta and chocolate, you may find yourself a fan of this latest novelty: the cannolo-cone, or cono-cannolo.
This invention was created by two former colleagues from a school in Canicattì who have established a firm called “Saporando”, specialising in innovative pastry products.
The genius behind this cannoli cone lies in closing the pastry at one end and creating a real cone that can be eaten either warm or cold.
The warm version has the cone filled with ricotta and cream, with chocolate on the top, while the cold version is based on pistacchio or yoghurt, but there is also a ricotta version as well.
Other novelties from Sicily have emerged this year, including the Ragusa Ibla shop which has gelato flavours such as Novello and olive oil, adding to the bizzarre flavours of cherry tomatoes, lavander and wild fennel.
In Caltanissetta, at Cremino, there is a flavour called “seven veils”, coming from the name of the cake, and we hear toasted almond is the best.
The greatest gelato flavour I have ever tasted was mascarpone with caramelised fig.
If you could make any flavour, what would it be?
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