La Cornetteria Montreal

La Cornetteria. You’ve probably heard of this tiny Italian patisserie before because of their zeppole. Ah, the famous zeppole that makes an appearance only once a year, for a one month limited time only. Come March, Italian bakeries from all over repurpose their ovens to produce the little puff pastry almost exclusively, popping them out at a dizzying pace. La Cornetteria happens to make some of the best ones.

Tiramisu

Tiramisu

Lately, I’ve been a frequent patron of the tiramisu. Ultra creamy, the cake is jam packed with thick, mascarpone cheese that makes each bite pillowy and and rich, coating the tongue with the unmistakable taste of coffee and a hint of cocoa. It’s light and not too sweet either, which makes this a favourite amongst those who like their desserts a little less sugary. This version of tiramisu places less emphasis on the core ladyfingers element, delegating them to hold the bottom layer together and provide the middle layer with some airy stability. The small version, pictured here, serves six if you’re cutting generously, and up to 12 pieces if you’re more conservative.

Ricotta Filled Cannoli

The cannoli – I’ve tried only ricotta filled ones so far – have been pretty addictive. Everything offered here is made in house and the cannoli is no exception. The shells are pre-baked in the morning and the different fillings are prepared so that when you stop by to pick some up some cannolis, all the sales assistant has to do is squeeze in some of the freshly prepared filling into the cannoli shell. Good to go.

I’ve go to say that I can’t help but feel slightly guilty as I throw ’em back, speculating at the back of my mind exactly how many calories I’m ingesting. But then I concentrate on the goodness in my mouth and the worries melt away. It’s just… amazing.

Panforte

Panforte

The panforte is made with almonds, figs, candied orange, apricots and honey. It’s got a specific texture and consistency that you might find similar to a fruit cake, except that it’s a bit firmer and harder to cut and bite into. The taste of almonds and honey predominate, but there is a nice, spicy flavour that’s infused into the cake – I’m not quite sure what it is but it gives the cake a whole lot of character. Interestingly enough, panforte was used as payment to local nuns and monks in 13th century Siena as well as a staple food for Crusaders to help them survive sieges and warfare.

Right now, La Cornetteria owns me. I’m going back for cornetti (obviously) and whatever else they got. See you there!

Note: La Cornetteria is a couple blocks away from Milano’s, a super expansive Italian grocery store with all the ‘authentic’ wares you might expect to find as an Italian looking for Italian products. Would definitely recommend taking a walk up there to check it out!

Ricotta Filled Cannoli

Tiramisu

Tiramisu

Tiramisu

Panforte

Panforte

Panforte