Stefano Anna

A hallmark of Sicilian pastry tradition, cannoli siciliani begins with thinly rolled dough formed around cylinders, fried until crisp, coated on the inside with chocolate, and generously filled to the edges with ricotta cream. The straightforward filling combines granulated sugar, chocolate chips, cinnamon, and vanilla, topped with a strip of candied orange peel that cuts through the creaminess with a fragrant citrus accent. It remains the shop's most sought-after baked confection.

Lining the shelves are rustic specialities inspired by traditions across Italy, well suited for an afternoon treat or an informal gift. Dense with whole almonds, the cantucci offer a satisfying crunch that yields deeper aroma with every bite, making an ideal companion to a shot of strong espresso. Assorted boxes such as the Italian Dolce Set bring together savoiardi, meliga, and brutti ma buoni, while cookies and pastries sold by weight invite visitors to sample different textures and regional varieties in small portions.

Beyond the sweeter pastries, the shop prepares savoury baked snacks made with Italian sea salt and brewer's yeast, curated to accompany glasses of wine or beer. For celebratory occasions, profiteroles—a tiered tower of choux pastries filled with chocolate, custard, gianduja, and pistachio creams—are made to order with advance reservations.

Tucked into the residential side of Kichijoji Minamicho, the shop operates strictly for takeout with no dine-in seating. Customers can pre-order online for collection at the counter, and payment is accepted via PayPay as well as cash.