Author's Note: Should you use mascarpone or ricotta for cannoli?
I'm pretty sure I gained a few pounds just thinking about this article, not including any taste-testing research that, naturally, needed to happen. I've eaten cannoli with all types of fillings: classic ricotta, sweetened mascarpone, and the ricotta/mascarpone mixture. And my favorite? Ah, ricotta.
More Great Links
- Cheese.com. "Fresh Ricotta." (April 25, 2014) http://www.cheese.com/fresh-ricotta/
- Cheese.com. "Mascarpone." (April 25, 2014) http://www.cheese.com/mascarpone/
- DeLallo Foods. "Ricotta: The Cheese that Isn't A Cheese." (April 25, 2014) http://www.delallo.com/articles/ricotta-cheese
- Gangi, Roberta. "Cannoli." Best of Sicily Magazine. 2006. (April 25, 2014) http://www.bestofsicily.com/mag/art208.htm
- Gruppo Virtuale Cuichi Italiani (GVCI). "'Leave the gun, take the cannoli'. 'There is no better morsel in the world'." 2014. (April 25, 2014) http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=333&Itemid=717
- Italia. "Italian Carnivals." (April 25, 2014) http://www.italia.it/en/travel-ideas/culture-and-entertainment/italian-carnivals.html
- La Cucina Eoliana E Siciliana. 2012. (April 25, 2014) http://www.lacucinaeoliana.com/index_2.html
- Roberts, Kathryn. "Why Does Cannoli Cream Come Out Watery?" GlobalPost. (April 25, 2014) http://everydaylife.globalpost.com/cannoli-cream-come-out-watery-40875.html
- WebFoodCulture.com. "Cannoli of Cicero." 2013. (April 25, 2014) http://webfoodculture.com/dessert/cannoli-of-cicero/