Archive | 5:41 PM

The Birth of a Cannoli

5 Nov

I stopped by the Ferrara Bakery in Chicago, originally founded and operated by my maternal grandparents, Salvatore and Serafina Ferrara

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and now by my cousin Nella and her husband Bill.

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©Blogginginitaly.com

Although I had stuffed hundreds of cannolis in my teenage years, a requirement of all granddaughters during the holidays, I don’t remember ever seeing the cannoli shells being made.  I was in for a treat.

Once the dough is mixed, it is put on the long work table – picture huge amounts of pizza-like dough, but brown from the spices and much, much heavier.

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©Blogginginitaly.com

After the bakers get the dough into a log shape, they cut it into large pieces

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©Blogginginitaly.com

which are then flattened by hand, folded in half, and dusted with flour.

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©Blogginginitaly.com

The dough is then fed through a press, creating long, thin sheets which are dusted heavily to prevent sticking.

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©Blogginginitaly.com

©Blogginginitaly.com

©Blogginginitaly.com

A form is used to cut the shapes

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©Blogginginitaly.com

which are then stacked and refrigerated overnight.

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©Blogginginitaly.com

The next day, the dough is rolled on metal tubes to create the cannoli shape

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©Blogginginitaly.com

and then fried to perfection!

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©Blogginginitaly.com

Eventually, the cannoli shell is stuffed with homemade cannoli cream

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©Blogginginitaly.com

and there you have it – an authentic Italian cannoli, made just like they still do in Italy.

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©Blogginginitaly.com

Delicious – before or after you order your lunch!

2210 W Taylor St, Chicago,  ©Blogginginitaly.com

2210 W Taylor St, Chicago,
©Blogginginitaly.com

While some things have changed since my grandparents’ days, most notably the addition of a full menu lunch, the handmade pastries and cookies look, smell and taste the same. After all, why mess with a good thing!

Ciao,

Judy

 

 

 

 

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