He said that while there are copycats in New Jersey and beyond, he was the first to bring the “giant” cannoli to New York City in the 1970s, when he took over the bakery from its original owner, Sebastino Circo. The huge shell is made through the same generations-old techniques and recipes as traditional cannolis, Nino explained — with the dough rolled through a century-old dough roller and baked in a 1940s-era oven on baking sheets that predate Nino’s first day on the job in the 1960s. “I was 11 years old when I started coming to the shop to help out Pop, and I saw the love that he has [for it], it spread throughout the whole family for this shop,” Anthony recalled.
Author: Nicole Rosenthal
Published at: 2026-01-06 23:58:41
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