It’s All About The Ricotta

As I prepare to lead this Saturday’s New York City Cannoli Crawl (Sorry folks, this edition is sold out! ), I thought I’d share a photo of one of Sicily’s top three cannoli, in my humble opinion… From Euro Bar in Dattilo.

What makes these so good? Many things, but primarily, the very fresh sheep’s milk ricotta that is the basis for the cream. When you have fresh ricotta, you don’t need anything else. It speaks for itself. In New York, we traditionally use cow’s milk ricotta, since we didn’t (and don’t) have so many sheep farms. So, there is your first lesson about cannoli!

More Cannoli Crawl dates to be announced.

Leave a Reply