Peel for Sicilian cannoli
The rind of the cannoli is nothing more than a cylindrical wafer inside which the properly processed ricotta cream is inserted.
It has a golden color, not excessively dark, thin and crunchy without breaking at the first bite, and with a blistered surface.
The bubbles give the idea that the zest has just been pulled out of the hot oil.
Type"00"flour, lard, cocoa, vanilla, sugar, salt, eggs, natural flavors.