Foto and Recipe improvement kindly offered by Maria Luisa Manca of www.myitalianhomecooking.com

Our Version of Cannoli Siciliani...



12 mini shells for Cannoli (store bought or homemade)


1lb. Fresh Sheep Ricotta 
1tsp. Orange Blossoms Water
3tbsp.Agrisicilia's Organic Sicilian "Arancia di Ribera" IGP Marmalade or

Agrisicilia's Organic Sicilian Orange with Cinnamon Marmalade
4tbsp. Mini Dark Chocolate Chips

2tbsp. Powdered Sugar



one Organic Orange zest 

extra tablespoons of powdered sugar 


For the best Ricotta cream, it's important to drain the ricotta for at least 8-12 hours (best overnight). Therefore, allow the Ricotta to sit on a colander in the refrigerator. This way, the shells will not get soggy.


-Strain the Ricotta using a rubber spatula, gently pushing and spreading the ricotta into a medium bowl. By hand, whisk the drained ricotta until smooth.

-Add the Orange Blossom Water and the Agrisicilian Marmalade of your choice.

-Stir in the chocolate chips. Mix and blend everything.

-Refrigerate for a half hour to an hour. Fill a pastry bag with the cream and start filling the shells. Optional, sprinkle powdered sugar and Buon Appetito!


Suggestion: Pair this heavenly dessert with a Zibibbo wine and you will be flying to Sicily...