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Restaurants & Bars 8

Real cannoli?

Chris Williams | Jan 21, 200603:12 PM

When I spent a summer in Boston, I visited the North End and had one of the most amazing food experiences of my life - a *fresh* canolli.

Every other canolli I've had has been sitting in a cooler, the shell softening from the cold and from the cream filling soaking into the pastry; a film forming on the outside of the cream filling.

At this place in the North End (I can't recall the name), the very attractive girl behind the counter grabbed a shell from a tray of freshly baked ones and put it just below the nozzle of what appeared to be a modified ice cream machine, filling it with cream from both ends. She then rolled the exposed cream in a tray of pistachios.

It was wonderful. The contrast between the crunchy shell and the creamy filling was heavenly.

Is there any place in Chicago where I can get a canolli like this? One that hasn't been sitting around?

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