Wow, that’s impressive!
A giant cannoli, described as “about the size of a teacup poodle,” is currently a hot seller at Brooklyn’s renowned Sarco’s Pastry Shop.
This holiday season, these massive treats, weighing between 4 to 5 pounds, flew off the shelves. Social media has played a role in their popularity, with endorsements from celebrities like Alec Baldwin and Buddy Valastro of TLC’s “Cake Boss,” who both have sung the praises of this 80-year-old bakery in Bushwick.
“I wanted to create something special for my family,” said Antonino “Nino” PierdiPino, the 78-year-old owner, when he spoke to the Post recently about the giant cannoli.
While there are imitations in places like New Jersey, Nino asserts that he was the first to introduce the “giant” cannoli to New York City after taking over the shop from Sebastiano Circo in the 1970s.
Over the years, Nino’s creation has attracted notable fans, including former Mayor Rudy Giuliani, the late President Ronald Reagan, and actor Ray Romano.
His son, Anthony, mentioned that their confections are also gaining traction with the younger, fashion-savvy Gen Z crowd. “They’re interested in the traditions,” he noted. “There’s a lot of soul behind it.”
The bakery also offers other delightful treats like rainbow cookies, fig cookies, and lobster tails.
However, the giant cannoli—recently likened to the size of a small dog by a food site—has really taken off this time of year, available only by special order for $100.
“You bring a family-sized cannoli, and it definitely makes an impression,” Anthony remarked.
He shared that during Christmas week in 2025, they completed around 40 orders, and they maintain an average of about six orders weekly throughout the year.
Creating the giant cannoli involves a meticulous process, taking about five minutes to prepare 30 smaller cannolis that are stuffed into a large shell and decorated with cherries, chocolate, and powdered sugar.
Nino explained that these enormous shells are made using traditional methods and recipes passed down through generations. The dough is rolled out with a 100-year-old machine and baked in a vintage oven from the 1940s. Some mixing equipment even dates back to World War I.
Having started at the bakery on his first day off the ship in 1966, Nino took ownership a few years later when Circo decided to retire. Anthony recalled that the bakery opened in 1945 at a time when the area was bustling with Sicilian immigrants.
Looking ahead, Nino hopes his sons, aged 10 and 8, will one day take over Circo’s Pastry Shop, and he even has them helping out in the kitchen during the busy holiday season.
“I began helping my grandfather at the bakery when I was 11, and I experienced his passion firsthand,” Anthony remembered. “It’s about the legacy he built, and I want to honor that.”
