Making cannoli is a fine art, and crafting those crispy shells inevitably results in a few casualties. Joey and PJ Busalacchi, the sons of Barbusa owner Joe Busalacchi, decided to capitalize on the happy accident. Using their grandmother’s recipe as a base, they’ve drummed up a deconstructed cannoli for the dessert menu.
Chef Nino Zizzo serves up a bowl of “broken” cannolo shells with a side of sweetened ricotta cheese for dipping, along with chocolate chips and pistachios. Plus some maraschino cherries for, well, the cherry on top.
1917 India Street, Little Italy
PARTNER CONTENT
Sweet Spot: Barbusa’s Deconstructed Cannoli
