The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds |

Food & Wine

Our network sites | Advanced

All You Can Eat

Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.

E-mail| RSS feeds Subscribe | KPLU Food for Thought podcast| Blog Home

July 7, 2008 12:30 PM

Holy moley, where's the cannoli?

Posted by Nancy Leson

Jim Somborovich wrote complaining about his Old Hunger:

"I'm a long time Seattle resident originally from Detroit, Michigan. One of the food items that I miss from Detroit is a good cannoli. Yes, we have cannoli on the West Coast, but they really aren't the same as Detroit's. Maybe you know what I mean? I have been disappointed in the cannoli I've tried here and in San Francisco. A relative says the same about the Las Vegas area. Any suggestions?"

Sure Jim: Move to South Philly. Only kidding. Sort of. And yes, I think I know what you mean, because I, too, miss the cannoli I remember from my youth. I grew up in Philadelphia where Italian bakeries were a dime a dozen. Cannoli -- that crackling pastry! the delicate, lightly sweetened ricotta filling! -- remains a taste-memory I cherish.

The closest thing I've tasted to those simple sweets hereabouts were the cannoli at La Vita e Bella in Belltown. They're sold at its sister restaurant, Mondello in Magnolia. And co-owner Corino Bonjrada's mom, Enza Sorrentino, also offers traditional Sicilian-style cannoli at her restaurant Sorrentino, on Queen Anne Hill. I've had some especially memorable cannoli at Serious Pie , though those are tiny, and probably not what you're after. They taste like ricotta-stuffed rugalach, offering me something even better: two childhood taste memories in one!

Anybody else want to tell Jim where to go for a good cannoli?

In the meantime, Jim (and anyone else longing for a sweet, simple taste of Italy), here's a dessert tip for you: Go to a decent supermarket or cheese shop and buy a small container of fresh ricotta cheese. Then get your hands on some chestnut honey, like the kind sold at specialty shops under the brand name Rustichella d'Abruzzo . Now, drizzle some honey over the ricotta: it's kind of like eating cannoli filling straight-up. And if you can find some Amaretti cookies to crumble over the bowl, all the better:

Digg Digg | Newsvine Newsvine

No comments have been posted to this article.



His 1967 Chevy Camaro has been his steady for 43 years new
"I love my car because ... she lives with me now as a beautiful show car that I enjoy driving and displaying at local car shows." - Bruce Mercer, Wood...
Post a comment





Sun Mon Tue Wed Thu Fri Sat
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
Browse the archives

May 2009

April 2009

March 2009

February 2009

January 2009

December 2008

Food for Thought | Nancy Leson on KPLU

Listen to Nancy at 5:30 a.m. and 7:30 a.m. during Morning Edition, at 4:40 p.m. during All Things Considered and again the following Saturday at 8:30 a.m. during Weekend Edition on KPLU 88.5.

Restaurant roundups

    follow me on Twitter