Cannoli, Parmigiano-Reggiano and much more - chefshop.com/enews
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beauty is more than skin deep
comfort food in a sweet dessert
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Take a circle of dough, roll it, wrap it, fry it, fill it full of cheese! The routes of the Cannoli has taken many roads. From the middle ages to the modern age, from Sicily to the North End of Boston, cannoli is a treat worth the trip.
The shell is a ball of flattened dough rolled around a cane of sugar, or a modern tube of stainless, and classically deep fried or, today, often baked in an oven.
On a narrow street in Somerville, Massachusetts, in a non-descript red brick building, two Italian bakers make the same hand rolled cannoli shells they did 40 years ago. Local bakeries and restaurants both then and now require such large volumes of shells that they created a company just to make these Golden Cannoli shells.
When paired with the right ricotta cheese, these are the closest you can come to being in the North End of Boston. Straight from the squeeze bag this ricotta is a dessert in and of itself. Add the shell, chopped pistachios, flower water, mini chocolate chips, or whatever your heart desires, and then dust it all with powdered sugar. This is a pastry that we never pass up.
This is a once-a-month item. We will ship the first week of every month via expedited air. We order the shells and the Ricotta cream to be fresh. Place your order today.
True-confession - we love cannoli, and we will do just about anything to eat them. It seems that sweet comfort food taste best right now. Hundreds of years ago, cannoli were only eaten from mid-January until Easter. Only recently are they eaten year round.
And, of course, we are compelled to make reference to the line which immortalized this dessert,
“Leave the gun, take the cannoli”
Name this movie and scene to be entered to win a free cannoli kit. Email shopkeeper at ChefShop.com with your answer. We will pick via random number generation the winner from all the correct answers.
Shop now for Cannoli
leave the gun eat the cannoli
Reminders:
Last chance to order your Spring Parmigiano-Reggiano Cheese . We cut the Cheese next Tuesday and ship.
The price of ham is going up. Lock in your price for your Applewood Smoked Easter Ham and order now. Easter is April 24th, 2011 this year.
What's coming up: Fresh cheese from Europe. The first up will be a cheese that must be pre-ordered, and has a shelf life of a week! It is wonderful, amazing, and creamy. You guessed it, a triple cream! Look for it in future newsletters.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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