I stopped by the Ferrara Bakery in Chicago, originally founded and operated by my maternal grandparents, Salvatore and Serafina Ferrara
and now by my cousin Nella and her husband Bill.
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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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After the bakers get the dough into a log shape, they cut it into large pieces
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which are then flattened by hand, folded in half, and dusted with flour.
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The dough is then fed through a press, creating long, thin sheets which are dusted heavily to prevent sticking.
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A form is used to cut the shapes
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which are then stacked and refrigerated overnight.
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The next day, the dough is rolled on metal tubes to create the cannoli shape
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and then fried to perfection!
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Eventually, the cannoli shell is stuffed with homemade cannoli cream
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and there you have it – an authentic Italian cannoli, made just like they still do in Italy.
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Delicious – before or after you order your lunch!
2210 W Taylor St, Chicago,
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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
Blogging In Italy 