It may not be the season exactly for cuccìa, but in lieu of researching and writing a post, I spent the night making the wheatberry ricotta pudding pictured along with cannoli cream for dozens of cannoli, not pictured… All for a lecture/presentation tomorrow about the feasts and foods of Sicily at a high school in Connecticut for 60 Italian language students.

So if your teenager comes home from school saying he made cannoli, you know who instigated it! Meanwhile, there is no doubt after tonight that I come from pastry chef lineage.