In a bowl, combine the flour, lard, and sugar. Mix with your hands.

Continue kneading while gradually adding the vinegar, wine, and honey. You should get a firm, elastic dough. Quickly finish kneading on your work surface, then wrap and refrigerate for at least 2 hours.

Roll out one third of the dough at a time using a pasta machine or rolling pin until it's about 1/16 inch (1.5 mm) thick. Use a 4-inch (10 cm) round cutter to cut out circles, then gently stretch each into an oval shape.

Seal the edges by brushing with beaten egg yolk and overlapping them along the center of the metal cannoli tube. Cover the prepared cannoli shells with plastic wrap to prevent them from drying out before frying.

Fry the cannoli shells in vegetable oil at 350°F (175°C), seam side down.

Bubbles will form on the surface, making the shells crisp. Handle gently with a slotted spoon. In a few seconds, they will turn golden and can be drained on paper towels. Once cooled, carefully remove the metal tubes.

Sift the well-drained ricotta, then beat it for a minute with a mixer. Add the powdered sugar and vanilla extract. Stir in the chocolate chips and refrigerate.

Fill the cannoli shells with the ricotta cream only just before serving.

Decorate the ends as you like: with powdered sugar, candied cherries or orange, dark chocolate, or chopped pistachios.