Ricotta, mascarpone, milk, sugar, cream, milk proteins, candied fruit (apple, pear, orange peel, pineapple, apricot, glucose syrup), chopped cannoli (00 type wheat flour, wheat starch, starch potatoes, sugar, vegetable fats, emulsifier: soy lecithin, salt, vanillin, flavorings, baking powder: sodium bicarbonate and ammonium, colored with caramel).
Milk, gluten, soy
The Sicilian cannolo is one of the best known specialties of Italian pastry. As such, it has been officially recognized and included in the list of traditional Italian agri-food products. Originally they were prepared on the occasion of the carnival but then, given the great success they were prepared all year round and spread also in the rest of Italy. In the preparation of the classic Sicilian cannoli it is used for stuffing sheep's ricotta; our ice cream instead is made with cow's milk ricotta with the addition of crumbled cannoli and candied fruit.