Cinnamon, 40 g of icing sugar, 100 g of Ricottina Mascotte Abbasciano, 20 g of candied fruit, 20 dates.
How to make it:
Using the tip of a small knife, cut the dates lengthwise and take out the pit. In a bowl mix carefully the ricotta with a pinch of cinnamon and the candied fruit. Stuff the dates with the prepared compound, lay them on a course plate and dust them with icing sugar.