Cannolo Croccante di Ricotta e Pere al Miele di Castagno

Cannolo Croccante di Ricotta e Pere al Miele di Castagno

Story of the Dish

A meeting between Sicily and Campania: the iconic cannolo shell becomes a delicate pastry vessel filled with a creamy ricotta mousse enriched with caramelized pears. The bitterness of chestnut honey creates a perfect contrast.

Ingredients

Serves: 6

Cannolo Shells

• 6 large cannolo shells

• 2 tablespoons melted dark chocolate (optional)

Filling

• 2 cups sheep’s milk ricotta

• ½ cup powdered sugar

• 1 teaspoon orange zest

• ½ teaspoon cinnamon

• 1 cup diced pears

• 2 tablespoons chestnut honey

• ¼ cup toasted pistachios

Preparation

Drain the ricotta and mix with powdered sugar until creamy. Add orange zest and cinnamon.

Cook pears briefly with chestnut honey until lightly caramelized. Cool completely.

Fill cannolo shells just before serving to preserve the crunch. Finish with toasted pistachios and a drizzle of honey.

Wine Pairing

• Marsala Superiore

• Moscato di Noto

• Recioto di Soave

• Passito di Carloforte

• Vin Santo del Chianti

Chef Tips

Never fill cannoli too early. The contrast between the crispy shell and creamy filling is the soul of the dessert.

Chef Gianluca

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Fresh Pasta & Pesto

From$83.75

August 28, 2027, 6:30 – 8:30 PMVia Toscana

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