For me it consists of a Godfather refrence.

"Leave the gun...take the cannolis" :D

And forgive the Charlie Chan reference...

Picture worth thousand words... http://www.ferraracafe.com/store/index.php?cPath=62

This is the last stop on the below linked tour.

Care to join us in June 2010?

Ooh. Okay!

I think we need to get Dan a pimp hat

^^

+1

If you are in New Orleans be sure to stop by Angelo Brocato's for fresh made to order cannolis.

Made to order? What sorts of things can be put into a cannoli?

This thread is very educational for me! Thank you!

Just go to Mike's Pastry on Hanover Street in Boston and you will know everything that a Canoli should have.

Love, sweet love :d:d

Ace the Cake show made some. Theirs looked excellent. they made the shells from scratch, fried them up then made the filling and assembled them. charged a really low price for them. most of them are premade / refridgerated for months. not appealing. these fresh ones would be good to try.

I had a Mike's Pastry cannoli for the first time this year and I'm throughly convinced that I've had the best cannoli in the world. Nothing else comes close to it. It's so nice to know that I don't have to look anywhere else for cannoli, but so bummed that I don't live in Boston.

Slightly OT-Janolli from Sweet Lady Jane in LA
 

A Florintine(flavored with orange peel)filled with a light chocolate mousse with the ends dipped in great dark chocolate.
No they are not Cannoli-but soooooo good!

How do Ferrara's and Veniero's compare, Dan?
(I'm not personally a cannoli eater, but Veniero's is certainly popular, and closer to home for me... plus I'm scared of anything on Grand St. other than DiPalo's and Lendy's Electric.)

I've eaten far more cannolis from Mikes than I like to admit, but lately Modern Pastry across the street and about one block down is my favorite.

So we are in Napa for the weekend and had dinner at Uva tonight. Great place by the way for those who visit, but that's not for this thread.

For dessert they had a Cannoli as the special. The shell was fresh baked, and so crispy that if you hit it with a fork it cracked. The filling was wonderful, a blend of cocoa (granted I said earlier I don't like the chocolate ones, but because this was cocoa it was not sweet, just chocolatey), ricotta, and whipped cream. You know the ricotta was fresh, as it didn't break down when it was mixed. The shells were stuffed to order, then the ends dipped in the candied cherry slivers and the nuts, so you had your choice, easy to pop those off, or easy to savor some with each bite.

I was stunned to get a good cannoli in Napa. Make that a great one.