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
Sweet Spot: Barbusa’s Deconstructed Cannoli
