About Us

Transcending

Today, our cannoli is a Bonanno family masterpiece crafted with the care and traditions of the old country.
Though the recipe itself remains a closely guarded secret ensuring the taste of the Bonanno family cannoli lives on.

Young Baker from Sicily

Frances Maisano, a 16-year-old baker from Sicily, created a unique cannoli recipe with a crisp shell and smooth cream in the 1920s.

Frances Bonanno

After experimenting with various ingredients, she discovered a special ingredient found in wheat leaves, figs, raisins, and molasses that gave her cannoli the perfect zest.

Daughter of Angleine

Frances's mother, Angeline Masiano, had previously used this ingredient in her Stuffoli recipe.

The Birth of the Sicilian Cannoli

Frances found love and opportunity and left her small Sicilian town in Palermo, Italy and brought her Cannoli Recipe to America.

Generational Recipe

The cannoli became popular in Palermo, and Frances eventually shared the recipe with her daughter, Mary Bonanno Ricupati.

From Palermo to Your Kitchen Table

These same famous cannoli recipe from Palermo, Italy, created in the 1920s, continues to be a favorite at the many generations of Bonannos and is not available to every home in America.

A testament to the enduring legacy of a family bound by love, tradition, and the simple joy of good food.

Testimonials

Our Happy Customers

Ernesta Chiara
Bakery Chef
Rossana Elettra
Suspendisse potenti. Vestibulum luctus justo sed nibh interdum, nec mollis sem convallis. Sed placerat sem ante, ut aliquam mauris lacinia ac. Praesent in diam eros.
Rossana Elettra
Chocolatier
Rossana Elettra
Suspendisse potenti. Vestibulum luctus justo sed nibh interdum, nec mollis sem convallis. Sed placerat sem ante, ut aliquam mauris lacinia ac. Praesent in diam eros.
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