Saturday, February 4th | 11:00am-1:00pm | Italian Cannoli: Past and Present


In this online class, learn to make traditional Italian Cannoli two separate ways. First, in the old style of Northern Italy using a family recipe from Aunt Bertha/Zia Bertha, fondly known as the "Queen of Cannoli.” The pastry shell is made from scratch and fried, then filled with a creamy ricotta-mascarpone. The second recipe provides a shortcut for the preparation of the cannoli shells. (Please, nobody tell Nonna!) Cannolis are then filled with the traditional crema, which can be enhanced with nuts, mini chocolate chips, and candied fruits.

Ingredients Needed for Cannoli Shells:
- 2 cups all-purpose flour (with more available for dusting)
- 2 Tbsp. granulated sugar
- 1/2 tsp. cinnamon (optional)
- 1/2 tsp. kosher salt
- 2 Tbsp. cold unsalted butter (cut into small pieces)
- 1 large egg yolk
- 1/2 cup dry Marsala or white wine
- vegetable oil for frying
- 1 package Pillsbury pie crust dough

Ingredients Needed for Cannoli Crema: 
- 1 1/2 cups whole milk ricotta (drained)
- 1 1/2 cups mascarpone cheese (warmed to room temperature)
- 1/2 cup powdered sugar
- 1 tsp. pure vanilla extract or Grand Mariner
- 2/3 cup bittersweet chocolate (shaved)
- a couple pinches of salt

Optional Ingredients for Cannoli Crema:
- 1 tsp. cinnamon
- mini chocolate chips (to taste)
- nuts (finely chopped, to taste; pistachios are recommended)
- candied fruits (finely chopped, to taste)
- orange zest (to taste)

Equipment Needed:
- food processor
- plastic wrap
- measuring cups (for both solids and liquids)
- measuring spoons
- heavy, wide-rimmed pot
- candy/food thermometer
- rolling pin
- 3 1/2 to 4 inch circular cookie cutter
- baking sheet, lined with paper towels
- additional baking sheet, sprayed with cooking spray
- cannoli tubes/forms
- medium sized bowl
- large spoon
- pastry bag with 1/4 inch tip (or large plastic freezer bag)

Please note: In order to follow along with the instructor, please ensure you have all ingredients and equipment ready and accessible at class time. Students should drain their whole milk ricotta prior to class overnight, which can be done by squeezing it dry with a cheesecloth or using a sieve. It is highly recommended to only fill the cannoli shells when you are ready to serve them - leftover Cannoli Crema can be kept in the refrigerator. At this time, there are no gluten free or vegan substitutions available for this class.

This class is appropriate for all ages, although anyone under the age of 12 should be accompanied by an adult.

This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

Live subtitles will be available upon request during this class. If you would like to request a sign language interpreter, please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).

About the teacher:
MaryAnne Quatrano-Corbett was a classroom teacher for 34 years and she has put her teaching skills together with her love of cooking Italian (her heritage) food. She has taught a monthly Italian cooking class for 10 years, as well as in-home cooking classes. MaryAnne has also appeared on the FoodNetwork! Her skills and recipes have been passed down to her from her Nona, and she has also taken private cooking classes in Sorrento, Florence, and Siena.

For details on our COVID-19 policies, class cancellation policy, and more, please visit our FAQs.