Preheat the oven to 180°C (355°F). Turn a muffin tray upside down so the raised cups create gaps between them. Place the raw mini piadinas, folded in half, into the spaces between the muffin “domes,” so that during baking they naturally take on a taco shape. Lightly brush the piadinas with a drizzle of oil to help browning and bake for about 8–10 minutes, until crisp and holding their curve. Let them cool completely.

Prepare the filling by mixing ricotta with cream cheese, adding a tablespoon of powdered sugar if you want a sweeter, fluffier cream. Transfer the mixture to a piping bag and fill the cooled piadina shells.

Decorate each sweet taco with Befana-style treats such as colorful candies, chocolate pieces, licorice and marshmallows, using whatever you have available.

Serve on a platter in the center of the table, optionally with a bowl of melted hot chocolate for dipping to make the snack even more indulgent.