In article
engr.vans.vg,
Giovanni Drogo wrote:

Also bars there often have an extremely good selection of pastries. In
Palermo there was a bar advertising "sicilian and swiss pastry" ... you
know the saying "Hell is Palermo without pastry shops (D.Maraini The
Long Life of Marianna Ucria)". Concerning "cannoli" one has to be
careful, according to the locals. The true filling should be made with
ricotta (sort of cottage cheese), and therefore one should eat cannoli
only in the fresh season, and possibly ask to have them filled at the
moment.

Couldn't find one that didn't have it in a refridgerated case.