Cannoli
Dissolve 1 pinch salt in 10 g white wine vinegar.
Sift 250 g 00 flour and 2 g cinnamon (powdered) into a bowl.
Add 30 g lard and knead everything together using your hands.
Add 30 g sugar, 1 medium egg, 1 orange peel (grated), 50 g Marsala wine and the salty vinegar solution. Continue to knead the ingredients together with your hands.
Turn the dough onto a surface dusted with flour, roll it into a ball, then cover with cling film and place in the refrigerator for 2 hours.
Take a portion of the dough and put it through the pasta maker at the widest setting. Fold and repeat, gradually tightening the rolls until you have a sheet about 1.5 mm thick.
Cut dough rounds using a round pastry cutter about 10 cm in diameter and wrap them around cannolo tube moulds. Brush with 1 egg yolk (whisked) to glue the ends together.
Deep fry the cannoli in 1 l vegetable oil at 175°C. They should blister and turn a deep golden colour. Turn them every now and then to ensure they're uniformly done.
Remove them from the oil and drain, then slide them off the moulds once they have cooled down.
Filling
Take 1 kg sheep ricotta (drained) and blend in 300 g sugar.
Leave the ricotta to drain for at least 2 hours (preferably overnight) over a fine-mesh sieve or cheesecloth.
Sieve the sugary ricotta through a fine-mesh sieve using a spatula for a smoother texture.
Add chocolate chips and mix.
Cover the filling cream with cling film and leave in the refrigerator until serving time.
Serving
When you are ready to serve, pipe the cream into the cannoli tubes.
Do not fill them ahead of time or they will become soggy.
Decorate the ends with chocolate chips or pistachio (chopped) and dust with icing sugar.