Few pastries are more quintessential to the New York experience than the cannolo. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be. Ferrara Bakery in Manhattan’s Little Italy has been churning out the pastry for over 125 years, since Antonio Ferrara first opened up shop on Grand Street in 1892. Now, fifth-generation owner Ernest Lepore is here to share the secret to making perfectly smooth and crunchy cannoli in Ferrara’s legendary kitchen. Whether they’re dragged through a vat of melted chocolate, or served plain with an espresso, cannoli are an inextricable component of Italian-American cooking in NYC. “I love cannolis, because it’s my family tradition,” Lepore says. “Sharing food is the way we say we love you, so we love to cook.”
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