Cannolo Siciliano

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I like cannoli but these are something else entirely - beyond wonderful. Whenever I can get to Manhattan my first stop is Bruno's for cannoli. For sake of time, I used purchased cannoli shells. None of my guests were any the wiser. (At Bruno's they don't fill the shells until you order the cannoli. It keeps them from getting soggy.

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Can anyone tell me what kind of liquid cream this recipe calls for? Can I use heavy cream? Thanks!

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AMAZING. The best cannoli I ever had, period.

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I know these cannoli very well living in Staten Island and Sicilian. I HATE cannoli unless I can get them from Biaggios bakery (Pasticceria Bruno on Hylan Blvd. The problem with all other cannoli is they are too dry and/or too sweet. The bianocmangarie is a basic vanilla pudding infused with cinnamon and candied citron. It makes for an amazing cannoli. I highly recommend these cannoli. Buon appetito!!!

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My family is from Sicily and we have always used cream filling for cannoli. It is almost identical to the biacomangarie, but we omit the ricotta. I think I will try Biagio's recipe. On a side note, several years ago, I was lucky to obtain Biagio's recipe for sicilian biscotti. It is the best and the only one I ever use.

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I have made homemade cannoli, shells and all, many times. Be sure NOT to have wet ricotta; if unsure, drain whatever ricotta you can find in a sieve for sev'l hours for any excess liquid to be removed. Then add confectioner's sugar and mini-chocolate chips and orange blossom water--sold in Italian specialty food stores--if you have it, or grate orange peel into it for that backnote of citrus fresh flavor. Pipe mixture thru a pastry bag with a star tip--thus mini chips so they can pass thru--into bought or homemade shells. The ridges from the star tip make it look awesome and professional. It's really very easy to tweak this recipe. I've even made cannoli ice cream, recipes are online, delish.

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I am giving the 5 star rating because I know the cannoli will be fantastic. I have made cannoli for family and friends at Christmas for 30 years, and I was excited to find out that Bobby Flay was doing a throw-down with a master cannoli-maker. I would like to know the kind of Ricotta cheese that Biagio used in his recipe. My filling is not as creamy as his appears to be.

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its called bianco mangiare aka "poor mans pudding" its basically cornstarch, milk, sugar, cinnamon and sometimes citrus like orange peel is added to it and yes it is a Sicilian dessert.

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I thought Biagio said this receipe was Sicilian....that is where my family is from so hopefully someone might know what "poor man's cream" is.

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I was wondering what "poor man's cream" is also. My Italian family has never heard of this ingredient. Help!