Authentic Sicilian Cannoli in New York: Where to Find Them and What to Look For

One of the world’s most iconic desserts of all time, the Sicilian-born cannoli took on a new identity in the United States.  When it comes to authenticity, we have to go back to Sicily — home of the cannoli.

History meets legend in the origins of the cannoli: the pastry was invented at the time of when Sicily was occupied by the Middle-East between 827 and 1091 AD. Historically, many of the ingredients used were of Middle-Eastern origin — such as sugar cane, cinnamon, rice and almonds – all of which still present in Sicilian cuisine to this day.

According to a very popular tale, the emir’s concubines in Sicily created a pastry with a cylindrical shape filled with ricotta cheese, almonds and honey – inventing the now iconic cannolo. After its journey overseas, the cannolo, or as Americans call them, “cannolis” (with an extra -s at the end), are always sold in pairs. Cannoli became a  sort of national pastry, undergoing an American culinary re-interpretation that was far from Sicilian tradition. The most recent “great immigration” of Italians to the United States brought with it among many others, Italian chefs and pastry chefs who valued an authentic tradition – including the heritage of the Sicilian cannoli.  Connoisseurs, experts and gourmands the world over are able to recognize the most authentic cannoli in the Big Apple, by close attention to the two main elements that make the difference: the filling and the shell. A crunchy shell made with red wine is a great start. But what really plays an important role is the filling, which has to be with sheep’s milk ricotta from Sicily. No other extravagant fillings – such as mascarpone, crème or chocolate peanut butter – are allowed.

To get to know the authentic Italian flavor of this famous pastry, La Cucina Italiana wants to take you through Sicilian “cannoli school” in New York City – guiding you to the most delectable venues for the true flavor of the traditional cannoli recipe.

Polo Sud by Giacomo D’Alessandro

  Giacomo D’Alessandro came to New York in 2013 with one specific mission: to bring authentic Sicilian cannoli to the U.S. He started making his cannoli in a shared kitchen in Brooklyn, selling them during New York street-food fairs. Americans quickly learned to appreciate the difference once they learned what true cannoli taste like. Giacomo brings the traditional recipe from Palermo, his hometown, to New York. He uses only Sicilian sheep’s milk ricotta shipped from San Biagio Platani and he makes the shell following the old recipe with Marsala wine, adding a little bit of cocoa.  Giacomo fully respects the Palermo tradition of the “cannoli express” – he fills them on-demand to guarantee and maintain freshness. He then decorates them with candied orange peel. Polo Sud, the gelateria and pastry shop D’Alessandro opened in Little Italy almost two years ago has become one of the top spots for Sicilian cannoli. They’re even popular at Madison Square Garden where attendees at the suite level love the fresh flavor of Polo Sud’s cannoli.   

Unico by Federica Cipolla and Giovanni Patti

The Sicilian duo, Federica Cipolla and Giovanni Patti. decided to bring the atmosphere of a typical Italian café to Soho in New York by opening Unico – a destination for cannoli, gelato and other Sicilian pastries.  The successful formula for an authentic Sicilian cannolo starts from the shell and ends with the filling. Giovanni’s company imports the most authentic Sicilian ingredients including sheep’s milk ricotta cheese from San Cipirello, a town in the province of Palermo, along with artisanal cannoli shells made with Sicilian flour. “Clients got the difference right away, appreciating the unique taste of the sheep’s milk ricotta,” said Federica.  She continues: “At the beginning, it was not easy, but today our clientele knows how to recognize a real Sicilian cannolo from an American one. ”  Today, Unico is also a cannoli supplier for other Sicilian cafés and restaurants like the Coppola Café, another Sicilian destination we recommend in New York."

Norma Gastronomia Siciliana by Salvatore Fraterrigo   Another Sicilian chef and restaurateur, who is part of the new “Sicilian wave” in New York City, does not mess around when it comes to cannoli. Salvatore Fraterrigo, chef and owner of Norma, a Sicilian restaurant in Manhattan, brought a piece of his Sicily overseas. Since its opening in 2016, Norma-Gastronomia Siciliana offers an authentic and exclusively Sicilian cuisine – based on updated classic recipes and the importance of using only the finest ingredients. Among the Sicilian specialty restaurants around town, Norma has become a landmark for Sicilian arancini as well as for cannoli. Of course, it goes without saying, Salvatore imports sheep’s milk ricotta from Sicily and he makes his own shells with cocoa and red wine to add a special crunchiness and flavor. The ricotta filling also has candied orange peel or dark chocolate chips, a Sicilian tradition.  

Piccola Cucina by Philip Guardione

  Born and raised in Catania, Sicily, Philip Guardione made his dream come true. He conquered the American palate with his Sicilian flavors. Being a first-generation immigrant to the United States, Philip kept ties to his mainland – especially when it came to food. All the Piccola Cucina locations in New York, Montana and Ibiza evoke and respect the flavors and taste of an authentic but modern Sicilian cuisine. Fresh ingredients, both locally sourced and imported from Italy, pay tribute to the opulence of Sicilian food.

Villabate Alba, the first legendary Sicilian Bakery in Brooklyn   After thirty-three years and three generations, Villabate Alba remains the legendary Sicilian bakery in Brooklyn, New York. Since its opening in 1979, the Sicilian Alaimo family served only the finest Italian cookies, pastries and cakes. A mecca for cannoli, a fact verified by experts and connoisseurs alike, Villabate was the first to import sheep’s milk ricotta cheese from Sicily for the filling. This was also the first local to explain the differences between an authentic cannoli and other (lesser) re-interpreted versions.  As soon as you walk in, it feels like you’ve magically arrived in Italy. The opulence of the indoor decor and style will remind you of a Sicilian café. And that first bite of a cannolo, with its crunchy shell and creamy filling, will make you feel like you’re truly in Sicily.