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Sheep's Milk Ricotta Is Cannoli Perfection

Serious Cheese Jamie Forrest 5 comments

Photograph from angela n. on Flickr This past weekend I drove about 2 hours down to Bucks County, Pennsylvania, to see a good friend from college get married in the backyard of his parents' beautiful historic farmhouse. The food in general was better than average, but was topped off by an incredible dessert spread of Italian pastries and cakes all baked by the groom's sister, an Italian-trained pastry chef. During the cocktail hour, I was given insider information from the groom's other sister not to miss the mini-cannoli (also called cannulicchi), which were the real deal--made with sheep's milk ricotta rather than mascarpone or, heaven forbid, custard. Adding to their value was their relative scarcity: there were only 30... More

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