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This is why when I make cannoli (the singular, by the way is cannolo), it’s really only semi-homemade. This time around, I got my shells at D’Amico & Sons Italian Market and Bakery in Oviedo.
Just be sure to fill the cannoli just before serving so the shells stay perfectly crisp. Though I still want to visit Sicily and go to Extrabar one day, these homemade cannoli will more than tide ...
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