Modern Pastry Shop features a storefront window filled with rows of cannoli shells waiting to be hand-filled to order. Antonio Picariello opened this bakery in nineteen thirty, bringing recipes from his home in Naples to the North End. He insisted that the ricotta cream remain separate from the pastry until the very last second to ensure the crust stayed crisp. Three generations later, the family still packs those cannoli behind the same marble counter where Antonio started his business during the Great Depression.
Modern Pastry Shop
food drink