I have been making cannolis with my own riccota, which is actually more like a riccota impasstata which American cannolis contain. I noticed traditionally in sicily they use riccota from sheeps milk, my farmers market I go to has only cows and goats milk. The Italian market I go to has riccota insalata, made with sheeps milk. My grandpa loved that. Some markets call it old fashiined riccota. Its expensive and a very dry riccota you could actually cut, but would it make a good cannoli? Is that what they use in Italy?