Gioacchino Vaccaro established Vaccaro’s Italian Pastry Shop in 1956. He was born and raised in Palermo, Italy. Mr. Jimmy, as he was so aptly known, brought with him the recipes and the knowledge of how to make the finest Siciliano pastries Baltimore had ever seen. Soon after opening, it was evident that the cannoli and rum cake had created a sensation among Baltimoreans, reads the website.
Today Nick Vaccaro continues the family tradition begun by his father with the same Old World recipes brought over from Italy. Vaccaro’s has grown to include the new Pasticceria (pastry shop) which offers both carry out and a sit-down café to enjoy, a state-of-the-art production facility and warehouse, and three other locations throughout the Greater Baltimore area.
Because cannolis seem to be the big draw, I zeroed in on them. The shells and cream both are special in their own right.
Cannoli Shells – An authentic Sicilian favorite, deep-fried cylinder type pastry. Open ends for easy filling.
Cannoli Cream – Rich whole milk Ricotta Cheese mixed with sugar, flavorings and cocoa drops.
I went with the classic flavor, which perfectly blended the very lighty sweetened cheese filling with a crackly shell. So smooth and crunchy at the same time.
Grade: A
