The pistachio comes DOP-certified from Bronte, Sicily, at the foot of Mount Etna. The shell is filled to order so the contrast between crisp pastry and creamy ricotta stays intact. Reviewers consistently rank this as the best cannoli flavour — the pistachio adds a savoury nuttiness that balances the sweet ricotta filling.
Tips from diners
Eat it immediately — the shell is at its crispiest when freshly filled. If you take it home, the ricotta softens the pastry within 20 minutes.
The pistachio is the one to get if you're only buying one. It's the most popular for a reason — the Bronte pistachio is a different league from standard pistachio flavouring.
Uses DOP-certified Piedmont hazelnuts — the same variety used in high-end gianduja chocolate. The hazelnut coating gives a toasty, earthy crunch against the light ricotta. Several reviewers call this their favourite alongside the pistachio, and it's the one locals specifically recommend on social media.
Tips from diners
If you're choosing between pistachio and hazelnut, the hazelnut is slightly more subtle and toasty. Get one of each — they're small enough to eat two.
Sheep's milk ricotta mixed with dark chocolate chips. The chocolate adds bitterness and texture to the creamy filling. A crowd-pleaser and the most popular choice with children. Less traditional than the classic but well-executed.
Tips from diners
This is the one kids go for. If you're bringing children to the market, the choc chip will keep them happy while you eat the pistachio.
The original recipe — just ricotta and candied citrus peel inside a crispy fried shell. No chocolate, no nuts, just the quality of the sheep's milk ricotta on display. This is the purist's choice and the best way to judge whether you like their ricotta, which is the foundation of everything they make.
Tips from diners
Start with the classic if you want to taste the ricotta properly — it's sheep's milk from Palermo and has a tanginess you won't find in supermarket ricotta. Then try a flavoured one.
Six cannoli in any combination of flavours. They fill them on the spot, so you can mix and match. A good option if you're buying for a group or taking them to a gathering — though they're best eaten within the hour before the shells soften.
Tips from diners
If you're taking these as a gift, ask them not to fill them — they sell unfilled shells and ricotta separately so the recipient can fill them fresh at home.
Started because the founders couldn't find a proper cannoli in London. All ricotta is sheep's milk, imported from Palermo. Pistachio comes DOP-certified from Bronte on Mount Etna, hazelnuts from Piedmont. Shells are filled to order so they stay crisp. The Broadway Market stall operates on Saturdays only, but Casa Cannoli also has spots at Greenwich Market, Duke of York Square, and King's Cross.
Broadway Market runs Saturdays only, 9am-5pm. The Casa Cannoli stall is along the main street with other food vendors. Arrive before 11am to avoid the worst of the crowds — the market gets very busy by lunchtime.
If you miss them on Saturday, they also have stalls at Greenwich Market (open daily) and Duke of York Square (Saturdays). Same product, different locations.
They sell DIY cannoli kits online with shells, ricotta, and toppings shipped to your door. Good option if you can't make it to the market, though the filled-to-order versions at the stall are always better.
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