IT STARTED as a collaboration between two Italian boys – Andy from Milan and a mate from Sicily. The research went deep – trying cannoli all around Sicily, training from the best pastry chefs in small towns that tourists would never find. The result is a unique and sublime pastry, filled with a silky smooth ricotta that is not ultra-traditional, but preferred everywhere we’ve looked. That dough with lashings of sweet marsala, a touch of cinnamon and layered to give…