“I took the long journey out there the other day, and the cannoli was remarkably good. Crispy shell, wonderful filling, that little orange slice at one end and a cherry at the other.”
H3
8.7/10
AI-generated summary
Get the . They import the ricotta from Sicily and plenty of people call it the best in Brooklyn. The cassata, the biscotti and the get the same treatment, and they do . It's a long trek out to Bensonhurst, and a few people say the shells sit pre-filled and go soft.
“I took the long journey out there the other day, and the cannoli was remarkably good. Crispy shell, wonderful filling, that little orange slice at one end and a cherry at the other.”
H3
“I just hate their soggy shells. I make it a point to come in at opening but you can tell that they’ve been sitting filled for a while already.”
H3
“Loved it, though, love my onions. $3.50/slice, and a good value for something whose size is in between Ben's and Amuni.”
H2
“I think this was the first time I've found traditional arancini that had veggies other than peas, and the ragu inside was good enough for me to notice. Nice job on that.”
H2
“The ricotta they use for their filling is imported from Italy and it is the perfect cannoli IMO.”
H2
“I sat at an outside table with coffee and a cannoli (best and freshest one I’d ever had).”
H2
“Villabate Alba has the best cannoli and cassata, they import the ricotta from Sicily.”
H2
“villabate Alba has good cannolis.”
H2
“Villabate Alba's reputation speaks for itself. Incredible Italian pastries and other goodies. Some of my favorite cannoli.”
H2
“Then I shared a couple of biscotti quresimali I had brought back to where I was staying, and a couple of days later got on the train and got a whole box for them to bring back to Seattle.”
H2
“Villabate Alba has the best Italian pastries in NYC - the ricotta is imported from Sicily daily”
H2
“Much better than Villabate IMO”
H2