Don't tell mainland Italians, but the sweets of Sicily might just be the country's best. Thanks to the island's hot-potato past (it's been ruled by Greeks and Romans, Byzantines and Arabs, French and Spanish) and its rich agriculture (hello, almonds and lemons, pistachios and oranges—not to mention olives and grapes), Sicilian food is among Italy's most varied and interesting cuisine. But when it comes to the sweets, we're really talking.
'cannoli' on Serious Eats
Overly sweet ricotta filling, mushy chocolate chips, soggy casing. These are just some of the common offenses that plague this sweet treat. But five Chicago bakeries are doing the Don proud, serving up cannoli that stays true to Sicilian standards.
Everybody knows that the best part of the cannoli is the cream. But what happens when you take that delicious filling and combine it with ice cream? What you've got on your hands is an ice dream, that's what.
his is an adaptation of a recipe from the brilliant book All American Desserts by Judith Fertig, wherein high-quality vanilla ice cream is doctored up with the makings of cannoli cream.
Everyone's had cannoli (if you haven't, stop reading right now and go to your nearest Italian bakery). Mmm, delicious little tubes of fried pastry, filled with sweetened ricotta and dusted with confectioner's sugar. Italy's version of the éclair. If you're lucky, you've had them homemade—light and crispy with a creamy whipped filling, decorated with chopped pistachios or chocolate chips. If you're not as lucky, maybe you've had them from a bakery or, shudder, a gas station. But they're always better homemade.
[Photo: Chichi Wang] On a recent trip to the Bronx's Arthur Avenue area, I dropped by Egidio's Pastry Shop on East 187th Street to inquire about their cannoli. While Egidio's also sells pre-filled cannoli, it's their freshly filled ones...
Get ready for a (fried) sugar high. The owners of Artichoke on 14th Street recently opened up Led Zeppole, a dessert haven of funnel cakes, zeppoles, cannolis, soft serve, and housemade Italian ice. And in a few weeks, expect to...
While the streets are lined with pasticcerie, the cannoli landscape revolves around two major contenders: Mike's Pastry and Modern Pastry Shop, facing off on opposite sides of Hanover Street. Mike's is the tourist-trafficked favorite, but many locals prefer Modern's modest storefront and delicate pastry shells.
Photograph from angela n. on Flickr This past weekend I drove about 2 hours down to Bucks County, Pennsylvania, to see a good friend from college get married in the backyard of his parents' beautiful historic farmhouse. The food in general was better than average, but was topped off by an incredible dessert spread of Italian pastries and cakes all baked by the groom's sister, an Italian-trained pastry chef. During the cocktail hour, I was given insider information from the groom's other sister not to miss the mini-cannoli (also called cannulicchi), which were the real deal--made with sheep's milk ricotta rather than mascarpone or, heaven forbid, custard. Adding to their value was their relative scarcity: there were only 30...