Our Cannoli

Our most famous item, our homemade cannoli shells are mixed, rolled, and fried all by hand! Each cannoli shell is filled with our traditional sweet filling made with creamy ricotta and dusted with powdered sugar for a decadent finish.

Our Shells

Unlike most shops, we make our shells in-house and 100% from scratch. That bubbly, crispy, signature crunch of our cannoli shells comes from hours of time and energy.

We start by mixing up our cannoli dough, which, like many traditional recipes, includes wine and vinegar to add flakiness to our pastry. By contrast, though, we include honey and butter for extra flavor. So unlike others you might have had before that only taste like greasy, fried oil, ours are tasty enough to stand alone (but c’mon, we know you’re really here for the fillings). Since we make our shells by hand, we can also experiment with additions that add an extra layer to our flavors, like ground espresso or fresh rosemary.

Then, our dough is rolled so thin you can actually see light shine through the other side. Each sheet of pastry is cut, rolled, and shaped again before frying. We spend two days making, resting, and rolling our dough, and then it can take upwards of six hours to shape and fry a single batch of our shells — a true labor of love.

Once ready, each of our shells are dipped to order in chocolates, nuts, and more to make every cannolo extra decadent!

Our Fillings & Flavors

Our cannoli fillings are made the traditional way with sweetened ricotta cheese. We source our ricotta from happy Jersey cows, bringing unparalleled quality and flavor to our mixes.

Each filling is mixed to order for each customer, every time — that’s why our minimum order of each flavor is three (have you ever tried measuring just 1g of something? It’s hard!).

To celebrate the high quality ricotta in our filling, we don’t use tons of sugar to mask it’s flavor. Our cannoli aren’t overly sweet like some americanized versions of this Italian classic: we keep it simple and traditional.

We never use fake flavorings or imitation extracts in our cannoli, making sure you get only the best. With over 20 flavors to choose from, each is inspired by something we love. Our nutella cannoli is an ode to Nicole's husband - he's been eating nutella straight off the spoon for the better part of a decade and doesn't show signs of stopping. Or take our cinnamon honey latte cannoli, inspired by a trip to Savannah, where she had the best coffee and hasn't been able to forget it since.

We also love to surprise our customers with new and innovative flavors to mark special occasions, holidays, or highlight the season. Check out our full menu below to find your new favorite cannoli flavor!

How to Fill our Cannoli

Our Cannoli Menu

  • Classic

    Our best-seller and most iconic. Filled with our traditional sweetened ricotta and semi-sweet chocolate chips, with a chocolate dip on both ends.

    Classic 

  • Nutella

    Rolled in chopped, roasted hazelnuts and filled with a sweetened ricotta mixture lightly flavored with chocolate-hazelnut Nutella, and finished with a chocolate drizzle.

    Nutella 

  • Pistachio

    Dipped in smooth white chocolate and rolled in crushed pistachio, and filed with sweetened ricotta & Sicilian pistachio.

    Pistachio 

  • Triple Chocolate

    For our chocolate lovers, we bring you it to you in three ways: a crispy, dark chocolate cannolo shell is drizzled with bittersweet chocolate, then our ricotta filling gets an extra dose of cocoa and mini chocolate chips!

    Triple Chocolate 

  • Cinnamon Honey Latte

    Inspired by a trip to a coffee shop in Nashville, we bump up the cinnamon and honey in our traditional cannoli and add a hint of espresso with a drizzle of white chocolate.

    Cinnamon Honey Latte 

  • Limoncello

    Spring & Summer Seasonal

    A bright, boozy twist on the traditional with limoncello, candied lemon, and white chocolate.

  • Cherry Blossom

    March - April Special

    This limited-run cannoli celebrates peak bloom season of cherry blossom trees in DC. A slightly floral, pink cherry filling with candied maraschino cherry pieces tucked inside a decorative shell with hand-drawn blooms.

  • Strawberry Shortcake

    Spring & Summer Seasonal

    Our pink-hued filling gets its color from real strawberries. Our shells are dipped in honey and coated in sweet ladyfinger crumbles.

  • Carrot Cake

    Spring Seasonal

    In-house roasted carrot puree, honey, warm spices, caramel, and toasted walnuts for our take on this ever-popular spring cake.

  • S'mores

    Summer & Fall Seasonal

    Real toasted marshmallow and dark chocolate chunks are folded into our vanilla filling. Our black cocoa shell gets a dip of chocolate and graham cracker crumbles.

  • Pecan Pie

    Fall & Winter Seasonal

    Caramel and toasted pecan topping, filled with sweetened ricotta and fresh pecan nut butter, molasses, and a hint of bourbon.

  • Pumpkin Chai

    Fall & Winter Seasonal

    Our take on pumpkin spice, with fresh pumpkin, black tea leaves, and warm chai spices, topped off with a cinnamon sugar dip and white chocolate drizzle.

  • Peppermint Chocolate

    Winter Seasonal

    Dark chocolate cannoli shell with a chocolate drizzle and a dusting of crushed peppermint candy, filled with peppermint-scented cannoli filling flecked with mini chocolate chips.

  • Gingerbread Butterscotch

    Fall & WInter Seasonal

    Rolled in caramel and crushed Noshy gingerbread butterscotch cookies, plus our sweetened ricotta filling with even more cookie crumbs, butterscotch pieces, and hints of ginger, cinnamon, allspice, and molasses.

  • White Chocolate Raspberry

    Valentine's Day Special

    Our ricotta gets a sweet pink hue from real raspberry, adding a romantic whimsy to our annual Valentine's Day special. This cannoli also features white chocolate chunks and a festive chocolate drizzle.

  • Irish Coffee

    St. Patrick's Day Special

    We're celebrating St. Patrick's Day with an espresso cannoli shell, Bailey's Irish Cream, and cheery green and gold sprinkles. Available through March.