The versions with which Americans are most familiar tend to involve variations on the original concept. This is possibly due to adaptations made by Italians who emigrated to the United States in the early 1900s and discovered limited availability of certain ingredients. The cannoli sold in Italian-American bakeries today usually still contain ricotta, but mascarpone is a less common alternative. Rarely, the filling is a simple custard of sugar, milk, and cornstarch. In either case, the cream is often flavored with vanilla or orange flower water and a small amount of cinnamon. Chopped pistachios, semi-sweet chocolate pieces, and candied citrus peel or cherries are often still included, dotting the open ends of the pastry. Today there are companies such as Cannoli Express in Montreal, Canada that are Americanizing the cannoli. Giving the cannoli different variants of filling such as Nutella, peanut butter and many more.