First opened in 1892, Ferrara Bakery in Manhattan's Little Italy is perhaps the most famous Italian Bakery in New York City. Filled with lines of tourists and locals alike, many patrons are there for one thing: delicious cannoli. In this video from our friends at First We Feast, watch as owner Ernest Lepore explains how they make their cannoli from scratch every day.
Few pastries are more quintessential to the New York experience than the cannolo. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be. Ferrara Bakery in Manhattan's Little Italy has been churning out the pastry for over 125 years, since Antonio Ferrara first opened up shop on Grand Street in 1892. Now, fifth-generation owner Ernest Lepore is here to share the secret to making perfectly smooth and crunchy cannoli in Ferrara's legendary kitchen. Whether they're dragged through a vat of melted chocolate, or served plain with an espresso, cannoli are an inextricable component of Italian-American cooking in NYC. "I love cannolis, because it's my family tradition," Lepore says. "Sharing food is the way we say we love you, so we love to cook."
via First We Feast
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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