Cannoli anyone?

A quick note from Delores, the LBC saleswoman. We were discussing what cheese to use in cannoli. I told her that ricotta was traditional but if she wanted to try mascarpone, she should try it. And I told her to avoid chocolate chips and candied fruit. But that pistachio was just fine and recommended. She sent me back the following note.

"Our Impastata is known as the Cadillac of the ricottas. This fresh delicate cheese, light as whipped cream has the consistency and delicate flavor of soft sweet butter. It is widely used for ravioli and manicotti fillings as well as for Italian Pastries. The famous Ferrara's of New York City uses exclusively our Ricotta for their cannolis, the premiere of Italian Pastries.

The attachment is one of the recipes for Cannoli's with chocolate chips. I think I'm going to take your advice and not add chocolate chips. I do though like the idea of adding the pistachio mixed with the chocolate chips for each end of the cannoli."

And please, no chocolate chips. Don't forget to buy your chocolates.