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, the taste of the Bonanno family cannoli lives on.
Frances Maisano, a 16-year-old baker from Sicily, created a unique cannoli recipe with a crisp shell and smooth cream in the 1920s.
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.
Frances's mother, Angeline Masiano, had previously used this ingredient in her Stuffoli recipe.
Frances's mother, Angeline Masiano, had previously used this ingredient in her Stuffoli Frances found love and opportunity and left her small Sicilian town in Palermo, Italy and brought her Cannoli Recipe to the land of opportunity.
The cannoli became popular in Palermo, and Frances eventually shared the recipe with her daughter, Mary Bonanno Ricupati.
The famous cannoli recipe from Palermo, Italy, created in the 1920s, is still used at Caffe Noliz today.
A testament to the enduring legacy of a family bound by love, tradition, and the simple joy of good food.
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