Homemade Sicilian Cannoli

In a bowl, mix the flour with the sugar, cocoa (if using), and a pinch of salt. Add the butter or lard and knead with your hands until you get a sandy mixture.

Gradually pour in the Marsala wine until a smooth and homogeneous dough forms. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour.

After resting, roll out the dough on a floured surface until you get a thin sheet (about 2 mm) and cut out circles about 10-12 cm in diameter.

Roll each circle around a metal cylinder, sealing the edges well with a little water.

Heat the vegetable oil in a deep pan and fry the shells, a few at a time, until they are golden and crispy. Drain them on paper towels and let them cool completely before removing the cylinders.

In a bowl, sift the ricotta to make it smooth and creamy, then add the powdered sugar and mix well.

Add the chocolate chips and let the filling rest in the refrigerator for at least 30 minutes.

Shortly before serving, fill the shells with the ricotta cream using a piping bag.

Decorate the ends with candied orange peel, chopped pistachios, or chocolate chips.

Dust with powdered sugar and serve immediately to maintain their crispness.