Whether you like your cannoli to be traditional, a funky flavor, or the Florentine variety, there are lots of choices, special touches and loads of history that go into making Boston's cannolis the cream of the crop.
On many nights and weekends in Boston's North End, customers line up outside of Modern Pastry on Hanover Street. About a block down the street, a crowd also forms at Mike's Pastry.
Bova works as the head baker on the overnight shift. While he’s in the back, customers crowd the storefront. The place is open 24/7. So he has to keep the display cases full of all sorts of luscious sweets. Bova's gets its traditional cannoli shells from a Boston-area wholesaler. The bakery doesn't have the necessary equipment to make its own — a fryolator — and couldn't keep up with the demand, Bova and his mother say.
"I think Bova's is the best. The flavor — I don't know what it is, but it just tasted really good, Davis says."I had the creme brulee one. I’ve had it multiple times now. I've even been to Italy recently, and I still love Bova's." “There's a very high bar in a cannoli. A cannoli must have a high percentage of fat. We say 'rigott,' but other people say ricotta," Kaunfer says."And the shell must be a certain color brown, like tan. And the shell must be really hard and never, ever soggy. And therefore, the cannoli must always be stuffed right in front of you and served immediately. Otherwise, eh? We don't want it."That's how it's done at Mike's.
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