Become A Cannoli Connoisseur

Too often I’ve had people tell me that they don’t like cannoli. But to me, that’s like saying you don’t like red wine. Because like red wine, each cannolo (in Italian, the singular of cannoli) has a distinct flavor, texture, and ultimately, culinary experience that is dependent on how it’s made, the ingredients used, and…

Pistachio Or Chocolate Chip

How do you like yours? I am partial to pistachio. But of course, chocolate chip offers a bitter-sweet contrast that is irresistible! Decide for yourself which cannoli you prefer during one of the upcoming New York Cannoli Crawls! Registration is now live for six dates this fall. Spots are limited, so don’t wait! Oct. 13,…

A New Connolo in Town

There’s a new cannolo in town, and today, on a research version of the New York City Cannoli Crawl, we delighted in its crispy, flakey shell and sheep’s milk ricotta cream imported from San Biagio Platini, Sicily. We’re getting ready to announce a handful of dates in October, November, and December, so stay tuned for…

Thank You Michelina

Sicily experienced mass emigration from the late 19th century into the early-20th century. To give you perspective, in 1880, 884 people from Sicily were documented as emigrants to other countries, while in 1906 that number was 127,603 (according to Sandra Benjamin’s book “Sicily: Three Thousand Years of Human History”). The year that saw the largest…