The 20 Best Spots To Grab A Cannoli In NYC

Don't write Italy off as just pasta, pizza, and good coffee. The Mediterranean island has a long history as a food-lovers destination, but those pursuing "la dolce vita" shouldn't overlook all the luxurious desserts on offer. Think tiramisu, biscotti, and of course, cannoli. Cannoli, delectable Sicilian treats, are crisp-fried pastry tubes filled with sweet, creamy ricotta. The BBC writes that cannoli have an ancient and surprisingly risqué history. One story suggests that the phallic shape was specifically created (by nuns, no less) to celebrate fertility. Some convents in Scilly still produce cannoli, bringing credibility to this theory.

Outside of Italy, perhaps one of the best places to sample cannoli is NYC, where over 2.6 million Italian-Americans have made their home. Immigrants helped to shape the city and its food culture, with the first wave of Italian immigrants arriving in the 1840s, while a further four million arrived between 1880 – 1920. From the struggle of those early years, food legends were born. Countless bakeries and restaurants from Little Italy in Manhattan to Arthur Avenue in the Bronx have brought a slice of sunny Italy to the bustling streets of NYC, along with the wafting scent of sweet cannoli.

Welcome to the New York institution that's older than you — it's been in business for over 128 years. Veniero's was founded by Antonio Veniero, who immigrated to America and started work at a candy factory aged 15. Soon after, he bought a nearby building and started a confectionary business which would later transform into a pasticceria. Veniero's is still a family business, and the recipes which won awards in both Rome and the New York World Fair (per Village Preservation) are completely unchanged.

Although the history alone is enough to tempt a visit, reviewers still agree that the cannoli is a must-have. Veniero's offers plain or chocolate-covered vanilla cannoli, a classic studded with pistachios, and chocolate-cream-filled cannoli. If you can't make it to the store, don't fear — the pastry shop also offers nationwide delivery on fill-your-own cannoli kits.

Cerasella may have only opened in 2020, but the husband and wife team that runs the caffetteria (coffee shop) has already begun to make a name for themselves in the neighborhood. The caffetteria has two locations: One is in Long Island, a quaint and cozy affair; the other is in Astoria, which operates as pickup only. According to reviews, the desserts are lovingly and traditionally packed to take home in a guantiera (a half-Neopolitan, half-Italian term for a tray covered in a wrap, per Vesuvio Live), just like you'd find in Italy.

That's not the only thing the caffetteria does authentically. Culinary Backstreets quotes Caterina, the co-owner, saying that over 80% of their produce is imported from Italy. The offerings are simple — crunchy pastry shells filled with the traditional sheep's milk ricotta — but the cannoli are filled on the spot to guarantee freshness.

A list of the best cannoli in NYC would be incomplete without mentioning Ferrara Bakery and Cafè, who proclaim to be the oldest pasticceria and espresso bar in America, dating back to 1892. Situated in Little Italy, the bakery is said to have received many famous patrons over the years, such as Frank Sinatra and Caruso. Now run by the 5th generation of the same family, the family's commitment to delicious food is well known.

The bakery offers traditional cannoli, chocolate-covered cannoli, and mini cannoli (both classic and chocolate-covered shells). Each cannoli features the bakery's signature chocolate chip-studded sweet ricotta cream alongside candied fruits. There's a sense of euphoria when biting into the cannoli that you have to experience to believe. Indeed, one taste, and you'll be exclaiming, "Holy Cannoli."

Artuso Pastry Shop is a true example of an immigrant success story. It all began in 1930 when an 11-year-old Vincent Artuso Sr. left sunny Reggio di Calabria for NYC. Vincent started work as a dishwasher, slowly working his way up the ranks before transitioning to a pastry chef. After service in World War II, he returned to NYC and decided to follow his passion for pastry, purchasing the shop where it all began. Since that day in 1946, the shop has tripled in size, and the adjacent street was officially renamed Vincent F Artuso Sr. Way in recognition of his contribution to the Bronx.

The family continues to run the business, accumulating honors such as an excellent rating for nine years straight in the Zagat Survey, Inc. Magazine's Inner City 100 award and an induction into the Westchester County Hall of Fame for Family Business Success. In addition to cannoli flats, cannoli layer cake, and cannoli tart, Artuso's also has a factory that produces cannoli for stores such as Whole Foods Market (via Inc. Magazine).

Anyone who has walked around Bushwick, Brooklyn, has probably noticed the antique neon sign that has lit up Circo's Pastry Shop for over half a decade. Although the pastry shop has been in operation since 1945, it's now owned by the Pierdipino family. The Pierdipinos have a long history in the industry; Nino Pierdipino says he started working in a Sicilian bakery at 11 before immigrating to America in the 1960s. Working at Circo's was the first job he had in America, and it's the job he still holds today, along with his two sons.

In a conversation with CBS News, his son Anthony said the best-seller is the traditional cannoli, which is filled right in front of the customer and follows the same recipe from 1945. In addition to standard and mini cannoli, Circo's also offers a cannoli donut and the impressive handmade family-sized cannoli that holds over 30 miniature cannoli. It's a showstopper that wins them a place on the list.

Owner and Founder of Gianpiero Bakery, Michael Della Polla, started making a living in 1978 by working across bakeries in NYC. During this time, Michael noticed that many bakeries used extra sugar and preservatives in their baked goods, which was far from how he remembered his mother's baking back in Italy. With this in mind and wanting to emulate the Italian baking he fondly remembered, he founded Gianpiero alongside his wife, Anna Della Polla, in 1995. Today, the Astoria-based bakery prides itself on baking fresh bread and pastries from scratch with all-natural ingredients.

Reviewers consistently highlight the cannoli; Gianpiero serves chocolate cannoli and classic cannoli, both crisp and filled with fresh, creamy ricotta studded with tiny chocolate chips or fresh cherries. They're everything they should be and more.

Evoking an Italian artist's studio with eccentric decor and distinctively decorated façade, Trattoria Dell'Arte has served Tuscan food to the people of Manhattan for over 35 years (perNew York Post). The restaurant offers a comprehensive menu of irresistible Italian delicacies like fried zucchini flowers and spaghetti carbonara. It was the cannoli that caught our attention. However, the restaurant shirks the typical bubbly pastry shell in favor of a delicate, lacy, and crispy affair that encases a smooth and creamy ricotta that receives rave reviews. There are two varieties of cannoli on offer: One is filled with chocolate and served with blueberry sauce, and the other is sprinkled with pistachios. When we discovered the Trattoria Dell'Arte cannoli are gluten-free and made with almond flour, it cemented its position on our list.

If you thought that all the best Italian bakeries in the Bronx are situated along Arthur Avenue, think again. The family-owned Zeppieri & Sons Italian Bakery in Pelham Bay has been winning over locals for over half a century. Carmine Zeppieri was the patriarch of the family who spearheaded the operation. In 1968, he began working as a bread maker, and now, years later, Zeppieri & Sons is a fully-fledged Italian bakery that provides all the sweet treats you could imagine.

The white chocolate cannoli with chocolate cannoli cream is a stand-out, but also be sure to keep an eye out for delicately shaped marzipan cannoli, available on special occasions. Zeppieri and Sons are open every day of the year (including Christmas and New Year), 14 hours a day, seven days a week.

A relative newcomer to the scene, Piccola Cucina was founded in 2008 by Sicilian native Philip Guardione and has now expanded to five locations across NYC, Montana, and Ibiza. The connecting thread between them is Guardione's desire to bring simple Sicilian food to a modern stage. The simple goal has earned the restaurant group prestige: a listing on Gambero Rosso and the 100per100 Italian Restaurant award (via iItaly), to mention a few.

The authenticity of the ingredients stands out here. Per the website, everything feasible is sourced seasonally from Italy. Indeed, the cannoli shine in their simplicity; the crispy wafer (cialda) contrasts with the soft and sweet homemade ricotta cheese, while Bronte pistachio grain (DOP) and a dusting of bitter cocoa powder finish. It's simple yet executed to perfection.

Are you looking for an affordable restaurant that's recognized by the prestigious Michelin Guide? You've found it. Norma, a Sicilian restaurant showcasing simple home cooking, was opened by Executive Chef Salvatore Fraterrigo in 2016. Since then, it's expanded to a second location in Hell's Kitchen. The success, says Fraterrigo, is rooted in his passion for food inherited from his mother and grandmother. A self-taught chef with years of experience working in Italian restaurants across Manhattan, Fraterrigo feels that the traditional Sicilian dishes served at Norma make him "proud to represent my land," according to La Voce di New York.

Norma features a small cannoli stuffed with sheep milk ricotta and covered in pistachio on their dessert menu, which we highly recommend. Sheep's milk ricotta, the traditional ingredient in Sicilian cannoli, is rare even within Italian bakeries and shows that Norma knows what it's doing.

This legendary bakery in Brooklyn has fresco-painted ceilings and large signs declaring that it uses ricotta imported from Palermo, Sicily (always a good sign). The bakery is eponymous with Villabate, a small commune outside Palermo that the founders, Angelo Alaimo and his son Emanuele, call home. Now three generations have worked together in Villabate Alba to build a large fan following; food-influencer Danny Mondello names the cannoli as the best of NYC, according to The New York Post.

Villabate Alba doesn't just offer classic cannoli, either. The bakery serves a platter of crunchy cannoli chips to dip in smooth, rich cream or, if you're feeling indulgent, the even more extravagant rum-soaked cannoli cream cake which is topped with miniature cannoli. Which option will you choose?

Gino's Pastry Shop has been a popular spot in the Bronx for over 60 years, and the bakery's cannoli are famous all over the tri-state area. Most notably, the shop's owner Jerome earned the nickname "The Cannoli King" after Gino's Pastry Shop appeared in actor Chazz Palminteri's autobiographical musical and film, "The Bronx Tale." According to New York Post, it's Palminteri's favorite place for dessert. "You never tasted a cannoli and cappuccino like this," he said.

Jerome is known for his community spirit, too. Edible Bronx writes that he petitioned to restore funding for the Bronx Zoo through cannoli. Per the article, Jerome still uses the same recipes his father and namesake, Gino Raguso, lovingly wrote over 60 years ago. We recommend you sample a classic cannoli or cannoli donut over a cappuccino, just like Palminteri.

Eataly is a venerable institution with humble beginnings. The first Eataly concept opened in 2007 in Torino, Italy. Since then, Eataly has expanded to over 35 locations across Europe, North and South America, and Asia. The concept combines a market to shop for authentic Italian food with cooking classes and restaurants. There are two locations in NYC: Eataly Flatiron and Eataly Downtown (Westfield WTC).

Both locations feature made-to-order cannoli, where a crunchy hand-rolled shell is filled with sweet ricotta and topped with either candied orange, dark chocolate, or toasted pistachios. Eataly also offers a DIY kit consisting of pastry shells, ricotta in a piping bag, and a set of toppings. We recommend opting for the sweet and chewy candied orange; it lends a beautiful sunny flavor to the cannoli.

It's easy to get overwhelmed by the sheer number of lavish pastries on display behind the counter of the Fortunato Brothers in Brooklyn. Founded by three entrepreneurial brothers in 1976, the bakery has since become a landmark of Williamsburg. You'll find classic cannoli displayed alongside half-and-half white and dark chocolate cannoli. Next, pistachio chocolate cannoli encrusted with nuts, filled with pistachio cream, and drizzled with chocolate. Finally, Fortunato Brothers offer the ultimate luxury, a chocolate pastry shell encrusted with sweet hazelnuts, filled with rich cream, and topped with fresh strawberries. We recommend sampling one of each flavor...for science, of course. Oh, and did we mention the Nutella cannoli shots? The innovation and passion for their craft put this family business on the map.

If the name wasn't a giveaway, Julianna's Pizza specializes in pizza. Nonetheless, the restaurant makes a mean cannoli that reviewers love to laud. Although Julianna's Pizza opened in 2012, owner Pasquale ("Patsy") Lancieri has a much older history with Brooklyn; he and his wife first opened a pastry shop before selling the business in 1933 and converting the restaurant next door into a restaurant named "Patsy's Pizzeria." The couple sold their shares in the 1990s, only to make a return with Julianna's, affectionately named after Patsy's mother.

The cannoli at Julianna's have a sweet dedication, too. Named on the menu as "Carol's Cannoli," they're inscribed to Patsy's late wife and co-founder. They've been voted the 2nd best in NYC by Grub Street, and the recipe still follows Carol's precise specifications: fresh, all-natural ingredients, no preservatives, filled on the spot, and topped with sprinkles.

17-year-old Rocco Generoso Sr. was one of many Italian migrants that arrived in NYC in the 1950s. Seeking a new life, he set down his roots and found work as a dishwasher at a local business known as Zema's Bakery. Joe Zema, the owner of the time, took Rocco under his wing and taught him all there was to know about baking until years later, in 1974, Rocco bought the bakery that he had grown to call home. Pasticceria Rocco is now run by his children and has two locations: Brooklyn and Greenwich Village, Manhattan.

The shop features chocolate-covered cannoli dripping with chocolate chips, classic pistachio studded cannoli, miniature versions of each, and cannoli cake. The cannoli is no disappointment — crunchy shells and fresh ricotta.

Sal and Dom's Pastry Shop in the Bronx is named after Salvatore Rapisarda and his son-in-law Domenick Cavallaro who embarked upon the adventure of starting a pastry shop together in the 1950s. The classic bakery moved locations frequently, with loyal patrons following, until it finally settled to its current location in 1996. Now the bakery is proudly run by the fourth generation of the family, while it serves many fourth-generation patrons!

The menu features mini and large versions of chocolate-covered cannoli filled with fresh ricotta cream alongside crunchy cannoli shells filled with just-sweet-enough ricotta topped with green coconut shavings. The cannoli shells are beautifully fragile and a real stand out. The bakery also offers cannoli cakes and extra-large party-sized cannolis for special occasions.

Egidio Pastry Shop is a historic landmark; it claims to be the oldest pastry shop in the Italian hotspot of Arthur Avenue, dating back to 1912. Don Pasquale Egidio, the shop's namesake, came to NYC in 1909 along with the first wave of Italian immigrants and set up the pastry shop short after. It's no longer a family business, but the current owner says that she maintains Egidio's original recipes, which are over 100 years old.

While everyone agrees that you can't visit the Bronx without a cannoli from Egidio's, one artist became so inspired after a visit to the bakery that she painted the scene, later featured on the cover of The New Yorker. We recommend trying one of each miniature variety — the white chocolate-coated shell is quite delicious.

Joe's Sicilian Bakery may not have a prominent online presence, but it's a well-known secret in the local Queens community. The small and unassuming bakery was founded in 1975 and has since been selling savory treats like pizza, friselle, and semolina twist bread, along with traditional treats like rainbow cookies and zeppole. It's the cannoli that you should make a beeline to get. In fact, Joe's Sicilian Bakery has been voted "Best cannoli in Queens" five times.

Although reviewers rave about the cannoli, they advise you to visit an ATM before stopping off at Joe's Sicilian Bakery. It's an old-school cash-only establishment, but we're sure the minor inconvenience is worth sampling a box full of Queens' best cannoli.

This classic haunt in Little Italy (not to be confused with Ferrara's) is a popular spot with locals and tourists alike. La Bella Ferrara was established in 1970 by Sicilian-born Frank and Nick Angileri, right in the heart of Little Italy on Mulberry street. One of the current owners, Joseph Sferrazza, says things have changed a little since those times. Talking to The Wall Street Journal, he said, "You have to evolve, or you die," referencing that La Bella Ferrara doesn't just serve classic and chocolate cannoli. The bakery has expanded its selection and now offers a mouth-watering variety of red velvet cannoli, chocolate-peanut butter cannoli, and mint cannoli, among others.

The bakery has even started a cannoli bar at the Time Out Market that offers nine flavors of mini cannolis, including tiramisu and chocolate mousse, per Time Out.