Photos: Rolling in dough
Since Italian immigrants started making cannoli in bakeries 100 years ago, the dessert has found its place in the American pantheon of pastries.
Wendy Maeda/Globe Staff
| August 21, 2012
On any given weekend tourists and locals flock to North End pastry shops like Mike’s to order the fried shells piped with ricotta or custard filling.
David Lyon for The Boston Globe
| August 21, 2012
But cannoli in America do not look, or taste, like the cannoli stacked behind glass display cases in Palermo, Sicily, where the dessert originated.
David Lyon for The Boston Globe
| August 21, 2012
Golden Cannoli in Somerville produces more than 100,000 shells a day for bakeries in the North End and supermarkets across the United States.
Wendy Maeda/Globe Staff
| August 21, 2012
While other manufacturers use mostly machines, Golden Cannoli shells are made by hand.
Wendy Maeda/Globe Staff
| August 21, 2012
You won’t find a pre-filled cannolo in Italy, nor will you find one 5 inches long explains Arthur Schwartz, author of “The Southern Italian Table.”
Wendy Maeda/Globe Staff
| August 21, 2012
“Cannoli is one of those products that is becoming very well known and enjoyed by all types of people," says Valerie Ann Bono, vice president of sales at Golden Cannoli.
The Boston Globe
| August 21, 2012
