@lioness My husband's father was an Italian pastry chef and his cannolis were made with a cream filling, not ricotta. He hated ricotta. Here in the states, it's very difficult to find the regular cream ones. It was pretty easy to find them in Italy. My husband will not eat the ricotta ones, they are not what he grew up with. There is an Italian bakery in the North End in Boston (that's the Italian section) that has the cannolis my husband likes.
JK