Cannoli

Beddi Cannola di Carnalivari
Megghiu vuccuni a la munnu 'un ci nn'è:
Sú biniditti spisi li dinari;
Ogni cannolu è scettru d'orgni Re.
Arrivunu li donni a disistari;
Lu cannolu è la virga di Moisè
Cui nun ni mancia, si fazza ammazzari,
Cu li disprezza è un gran curnutu affè!

Translated:

Beautiful are the Cannoli of Carnevale,
No tastier morsel in the world:
Blessed is the money used to buy them;
Cannoli are the scepters of all Kings.
Women even desist [from pregnancy]
For the cannolo, which is Moses's Staff:
He who won't eat them should let himself be killed;
He who doesn't like them is a cuckold, Olè!

For filling

* 1 pound (2 cups) fresh sheep's- or cow's-milk ricotta, drained 1 hour in cheesecloth-lined sieve
* 3/4 cup superfine sugar
* 1/3 cup miniature chocolate chips
* 4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
* 1 teaspoon vanilla extract
25 Purchased Cannoli Shells
Pistashio nuts finely chopped for garnish

Make filling
In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
When ready to fill, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end.Dipe each end into the pistachio nuts. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.