The story
At Fortunato Brothers in Williamsburg, Brooklyn, the numbers are staggering: up to 8,000 homemade cannoli are turned out daily using a 50‑year‑old family recipe brought from Italy by Uncle Mike. As Insider Food notes, this is no assembly‑line affair—the dough is hand‑rolled, then fried to develop the signature ripples and bubbles, and each shell is filled to order.
The bakery employs a special blend of caputo and other flours to achieve that essential crisp texture. Even the reviewer’s self‑deprecating admission—“Despite my poor piping skills, the cannoli were still delicious”—underscores the forgiving, generous quality of these pastries. It’s a testament to a place that has turned a single, time‑honored recipe into a daily production of thousands, without sacrificing the handmade feel that keeps customers coming back.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Fortunato Brothers’ cannoli earns rave reviews for its impossibly crisp shell and luscious, creamy filling. The overall vibe is one of old-school, unpretentious perfection that keeps customers coming back for more.
“They make 6,000 to 8,000 cannoli per day using a 50-year-old family recipe brought from Italy by Uncle Mike. The dough is rolled thin and cut with a metal cutter, then fried. Homemade cannoli show ripples and bubbles from fermentation, giving a crisp texture, unlike store-bought ones that are like cardboard. They use a mixture of caputo and other flours. I tried to fill one myself—my piping was poor but the cannoli still tasted delicious.”
What creators say
1 creator has covered Fortunato Brothers. Most active: Insider Food
- Insider FoodLoved
Here's how they make up to 8,000 homemade #cannolis daily at Fortunato Brothers. #italian #pastries · @ 0:00
Fortunato Brothers in Brooklyn makes tens of thousands of homemade cannoli daily using a 50-year-old family recipe brought from Italy by Uncle Mike. The dough is hand-rolled, fried to get ripples and bubbles, and filled on order. The bakery uses a special blend of caputo and other flours for the shell, and the cannoli are known for their crisp texture. Despite my poor piping skills, the cannoli were still delicious.
Dishes mentioned
Cannoli
They make 6,000 to 8,000 cannoli per day using a 50-year-old family recipe brought from Italy by Uncle Mike. The dough is rolled thin and cut with a metal cutter, then fried. Homemade cannoli show ripples and bubbles from fermentation, giving a crisp texture, unlike store-bought ones that are like cardboard. They use a mixture of caputo and other flours. I tried to fill one myself—my piping was poor but the cannoli still tasted delicious.
