PUNCHMAGAZINE.COM 71 cakes are made in-house from scratch. Joey insists on doing things the oldfashioned way, remaining true to his grandparents’ desire to keep their Italian heritage alive. “We haven’t changed a single thing,” Joey says proudly. “These recipes are thousands of years old. They’re so simple, but the customers who come here depend on us to make things as close to what they’ve known from their own families. It has to be as good as that, if not a little better.” These days, large catering orders keep the business going. But Joey admits that longtime customers who stop by infrequently are his favorite people to serve. “We have corporate accounts and regulars, but the true, devoted customers see dolce vita romoloscannoli.com us only once or twice a year for an extremely special occasion,” he says. “Every day, there’s a customer who comes from afar who’s looking to reconnect with their past through these Italian desserts. It’s very special.” Joey says he’s proud to continue his family’s legacy of quality and authenticity at a place that’s become a local institution. “It’s a special little seed. It’s not like a formula that anyone else can follow. It only works here, in this little spot.” make it CANDIED CITRUS Joey uses finely ground citrus peel in the creamy filling of his cannoli. Here is his grandmother’s recipe, which can be used as a garnish or to flavor whipped cream. He works purely from memory, no measurements needed. + Peel off the rind, excluding the white pith, of as many lemons and/or oranges as you’d like. (The more, the better.) Cut the peels into quarter-inch slivers. + Put the slivered citrus peels into a cold-water bath and soak for about three hours. Drain, then repeat the process twice to remove the bitterness. + Place the drained peels in a large saucepan and cover with granulated sugar. Simmer on low for about an hour. + Remove pan from heat and let cool. Drain the peels and spread them out on a flat, dry surface, such as a rack, allowing for plenty of airflow and rotating occasionally until dry (about two days). + Store in a jar at room temperature. The dried candied peels can be used as a garnish or finely chopped in a food processor.
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