Cannolo gelato

Name: Cannolo gelato
Yield: 922 g
Cuisine: Italian

A journey through the flavours of Sicily: cannolo gelato holds all the intensity of sweet ricotta, the crunch of the shell and the scent of citrus. With its indulgent ripple and authentic aroma, every taste brings back the tradition of Sicilian pastry, turned into a fresh, creamy version.

A recipe by Andrea Rapanaro

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Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea

https://www.cucina.li