Bindi Cannolo Siciliano

TASTING NOTES FROM THE CURATOR

Cannoli are Italian pastries made with fried pastry dough shaped into tubes. These tubes are filled with a sweet creamy filling, usually made with ricotta.

The Bindi Cannolo Siciliano uses a traditional Sicilian recipe. The shells are crisp and light, very similar to the ones you get on the streets of Italy. The filling is made with all-natural “impastata.” Impastata is 100% ricotta cheese, the queen of ricotta, so to speak. The best, creamiest ricotta is mixed with sugar to create a smooth, silky filling. The filling also contains chocolate drops and candied orange peel.

PREPARATION AND PAIRINGS

The Bindi Cannolo Siciliano is ready to serve and enjoy. It’s great to line up on a dessert table, and wonderful to pair with a cup of good coffee.

RIDING A BIKE TO SUCCESS

Attilio Bindi, a Tuscan restaurateur, moved to Milan with his family in 1946. He opened a small pastry shop on one of Milan’s historic streets, Via Larga. This would be the birth of Bindi. His desserts were delicious and used quality ingredients, so it was no surprise that they grew in popularity quickly. Attilio Bindi eventually became the exclusive supplier of dessert to some of Milan’s finest restaurants, and he delivered them personally on a humble bicycle. Today, Bindi desserts can be found all over the world, and their deliciousness and their quality has never wavered.

Storage Instructions

This dessert is ready to serve, and ready to eat. If not consuming immediately, keep frozen. Consume within 1-2 months. Thaw overnight in the refrigerator, or for an hour at room temperature. Once thawed, do not re-freeze. Store in the refrigerator, and consume within 3 days.