Is there a difference between New York Cannoli and Sicily?
Let’s settle this once and for all.
You know I’ve got love for both coasts — the coast of Sicily and the coast of the Bronx (yes, the Bronx is a Coast if your nonna says it is). But when it comes to cannoli, there’s a world of difference between what you’ll find in an authentic Sicilian bakery and what you’ll pick up in Little Italy, New York. And I’m here to lovingly break it down — one crispy, creamy bite at a time.
The Shell
Sicilian Cannoli
The shells in Sicily? Baby, they’re delicate but pack a crunch that echoes through cobblestone streets. Fried in lard — yes, lard — for that extra golden blistery texture. They’re lighter, thinner, and shatter beautifully when you bite. This is the shell you’ll find in a traditional Italian cannoli.
New York Cannoli
In the Big Apple, cannoli shells are built differently. Thicker, sturdier, often fried in vegetable oil. More uniform, less rustic — designed to hold up in a busy pastry case all day. It’s the classic New York cannoli style, perfect for feeding half of Manhattan.
The Ricotta
Sicilian Cannoli
In Sicily, it’s all about sheep’s milk ricotta. Slightly tangy, not overloaded with sugar, sometimes just kissed with orange zest or chopped pistachio. It tastes fresh, local, and humble — the heart of an authentic Sicilian cannoli recipe.
New York Cannoli
Here’s where the sweet tooth kicks in. Cow’s milk ricotta is whipped until fluffy with powdered sugar, vanilla, and plenty of mini chocolate chips. Sweet, rich, and indulgent — the version most people think of when they search for the best cannoli in New York City.
Garnishes & Extras
Sicilian Cannoli
Simple, elegant, and purposeful. A dusting of crushed pistachios. A sliver of candied citrus peel. That’s it. No chocolate-dipped shells, no sprinkles. Just the timeless beauty of traditional Sicilian cannoli.
New York Cannoli
It’s a party. Chocolate-dipped shells, sprinkles, maraschino cherries, even crushed cookies on the ends. This is the American twist on Italian desserts — big, bold, and ready for its Instagram close-up.
The Energy
Sicily
Picture this: a sunlit bakery tucked between olive groves and tiled courtyards. You’re served a single cannolo, filled to order, with a quiet nod. It’s about tradition, respect, and centuries-old craftsmanship.
New York
Now picture this: you’re in line at a packed bakery in Little Italy, a grandma is debating the filling with the baker, and you walk out with six cannoli in a clamshell container. It’s chaotic, it’s loud, and it’s just as iconic.
So… Which One Wins?
Here’s the truth: they’re not competing. Sicily is the motherland — quiet, intentional, rooted in tradition. New York is the loud cousin who added glitter and said, “Let’s make this fun.”
I love them both. But at Holi Cannoli, we lean Sicilian — imported handmade shells, lightly sweetened ricotta, and no shortcuts. It’s the kind of authentic cannoli in Los Angeles that brings a piece of Italy right to the City of Angels.
xo,
Felicia
