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By SAM SESSA and SAM SESSA,SUN REPORTER | April 19, 2006
Trattoria Annamaria Mastellone Deli and Wine Shop 7212 Harford Road, Baltimore -- 410-444-5433 Hours --9 a.m.-6 p.m. Tuesdays-Saturdays; 9 a.m.-2 p.m. Sundays In and out in --10 minutes The delicate shell went down almost as smoothly as the sweet cheese inside. If you like your cannoli on the lighter side, go for this one, $2.50. Know of a good carryout place? Let us hear about it. Write to sam.sessa@baltsun.com.
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FEATURES
By L'Oreal Thompson, The Baltimore Sun | March 1, 2013
Wedding date: Jan. 12, 2013 Her story: Kelli Raia, 26, grew up in Silver Spring. She is a social worker at a retirement community in Catonsville. Her mother, Jeanne, is a stained-glass artist and owns Glimmerglass Stained Glass. Her father, Joe, is a business consultant. His story: Adam Dickson, 27, grew up in Parkville. He works in finance for a retirement community in Silver Spring. His mother, Patricia, owns a vending business and his father, David, is a consultant.
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FEATURES
By Mary Maushard | October 4, 1990
The big news at Squire's, a pasta and pizza place in Dundalk, is that Bunky's Body Shop is being demolished so that Squire's can expand.Small wonder. On a recent Saturday night, Squire's two floors were nearly full.Small wonder. The food is good, the portions are big, the prices are low. For families on a budget or folks who want a tasty meal without a lot of hoopla, this is the place. Add to that one of the best cannoli my husband and I could recall having and you have Squire's, a small wonder.
TRAVEL
By Hannah Moulden, The Baltimore Sun | December 9, 2011
New York City Christmas Lights & Cannoli Tour Who needs the lines at Rockefeller Center when you can take a tour of the lit-up homes of Dyker Heights in the Italian-American section of Brooklyn? Crowds gather in the quaint neighborhood to view spectacular Christmas light displays and Nativity scenes that get more extravagant every year. If you're hungry, the Mona Lisa Pastry Shop offers cannoli and cappuccino as a stop on the tour. The best part is, it's easy — just board the bus in Manhattan and head out to Brooklyn for some unconventional New York City holiday cheer.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | October 26, 2003
What's the correct way to rehydrate sun-dried tomatoes? Previously, I just soaked them in water and used them in my recipe, but they tasted bitter -- not at all like the sweet, juicy, plump tomatoes I've tasted in restaurant dishes. Thanks for your help. Unless you buy your sun-dried tomatoes packed in oil, they will need to be rehydrated with liquid. A rule of thumb is to cover sun-dried tomatoes with warm water and soak for two hours at room temperature. You can get a feel for how long they should soak by feeling how flexible they are -- the stiffer they are, the longer they should soak.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | February 26, 1998
Goodbye, Peter Zimmer. Goodbye, creator of citrus and pumpkinseed seared antelope with Virginia ham and brussels sprout succotash and other off-the-wall but delicious dishes. After two years, the Joy America Cafe's exuberant chef (pictured) has left his post in the American Visionary Art Museum.For the next couple of months Zimmer will remain in Baltimore as a consultant while sous chef Brian Mathias takes over the reins. No word on what Zimmer's plans are after that. By late spring Joy America will have an alternate menu to go with the current one -- one that will offer more traditional and less expensive choices.
ENTERTAINMENT
By Robin Tunnicliff Reid and Robin Tunnicliff Reid,SPECIAL TO THE SUN | June 7, 2001
ITALIAN food is an easy sell. What's not to like about pizza? Or pasta dressed in a tomato or cream sauce, then topped with grated cheese and served with a slice of buttery garlic bread? Not much. Which may be why Tony LoBue, a Belgian of Sicilian ancestry, expanded his pizzeria into an Italian cafM-i 16 months ago. He's created a pleasant place where one can eat or drink without spending a lot of money. The lounge has an attractive wooden bar where he sells a number of excellent Belgian beers as well as the usual suspects.
ENTERTAINMENT
By Lynn Williams and Lynn Williams,Sun Restaurant Critic | November 1, 1991
Restaurant reviewers generally don't like writing about Little Italy. Even if they like eating in Little Italy. (And for all the griping that goes on, most of us wouldn't turn up our noses at a platter of decent fettuccine.)No, the problem isn't our gastric juices, it's our creative juices. There is never, ever anything new to say about Little Italy; one might as well take a generic review, one mentioning the pasta, the veal and the Vaccaro's cannoli, the schmaltzy music, friendly service and red-and-green color scheme, and plug in a different name and address for every new place that opens.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | April 23, 2003
You might worry about a restaurant like Vince's Carry Out that sells Alka-Seltzer out of a vending machine in the waiting area. But, I'm happy to report no stomach relief was needed after our recent meal at this Harford County carryout in Joppa. Indeed, we were satisfied, if not overwhelmed, by our outing to Vince's. With one sad-looking plant and absolutely no decoration on the walls, this small carryout isn't much to look at. But the service was both friendly and efficient, there was a bench for customers waiting for orders, and the food was reasonably priced.
NEWS
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | January 31, 2002
Brothers John and Jamie Serra spent about two years looking for just the right spot for their second Serra Brothers Italian Deli before choosing the Bethany Square Shopping Center on U.S. 40 in Ellicott City. The restaurant, which opened Jan. 18, offers pizzas, sandwiches, salads and Italian-style entrees. "It's like a step up from fast food and a step down from a sit-down dining room facility," says John Serra, who runs the Ellicott City location. In Eldersburg first The brothers opened the first Serra Brothers in Eldersburg about 4 1/2 years ago, John Serra said.
TRAVEL
August 26, 2007
BEACH NEWS A bucketful of fun in Rehoboth Summer is the time for sand castles along the seashore. Some people build for fun, while others get competitive. Sand castle contests are a beach tradition in coastal cities from Nantucket, Mass., to Rehoboth Beach, Del., to Galveston, Texas. This month, the governor of Maine even declared a "Build a Sand Castle Day." In Rehoboth Beach, the sand castle contest has been a summertime event for nearly 30 years. The 29th Annual Sandcastle Contest, held Aug. 4 at Fisherman's Beach, drew about 100 teams for a total of 800 competitors.
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | April 19, 2006
Trattoria Annamaria Mastellone Deli and Wine Shop 7212 Harford Road, Baltimore -- 410-444-5433 Hours --9 a.m.-6 p.m. Tuesdays-Saturdays; 9 a.m.-2 p.m. Sundays In and out in --10 minutes The delicate shell went down almost as smoothly as the sweet cheese inside. If you like your cannoli on the lighter side, go for this one, $2.50. Know of a good carryout place? Let us hear about it. Write to sam.sessa@baltsun.com.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | October 26, 2003
What's the correct way to rehydrate sun-dried tomatoes? Previously, I just soaked them in water and used them in my recipe, but they tasted bitter -- not at all like the sweet, juicy, plump tomatoes I've tasted in restaurant dishes. Thanks for your help. Unless you buy your sun-dried tomatoes packed in oil, they will need to be rehydrated with liquid. A rule of thumb is to cover sun-dried tomatoes with warm water and soak for two hours at room temperature. You can get a feel for how long they should soak by feeling how flexible they are -- the stiffer they are, the longer they should soak.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | April 23, 2003
You might worry about a restaurant like Vince's Carry Out that sells Alka-Seltzer out of a vending machine in the waiting area. But, I'm happy to report no stomach relief was needed after our recent meal at this Harford County carryout in Joppa. Indeed, we were satisfied, if not overwhelmed, by our outing to Vince's. With one sad-looking plant and absolutely no decoration on the walls, this small carryout isn't much to look at. But the service was both friendly and efficient, there was a bench for customers waiting for orders, and the food was reasonably priced.
NEWS
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | January 31, 2002
Brothers John and Jamie Serra spent about two years looking for just the right spot for their second Serra Brothers Italian Deli before choosing the Bethany Square Shopping Center on U.S. 40 in Ellicott City. The restaurant, which opened Jan. 18, offers pizzas, sandwiches, salads and Italian-style entrees. "It's like a step up from fast food and a step down from a sit-down dining room facility," says John Serra, who runs the Ellicott City location. In Eldersburg first The brothers opened the first Serra Brothers in Eldersburg about 4 1/2 years ago, John Serra said.
ENTERTAINMENT
By Robin Tunnicliff Reid and Robin Tunnicliff Reid,SPECIAL TO THE SUN | June 7, 2001
ITALIAN food is an easy sell. What's not to like about pizza? Or pasta dressed in a tomato or cream sauce, then topped with grated cheese and served with a slice of buttery garlic bread? Not much. Which may be why Tony LoBue, a Belgian of Sicilian ancestry, expanded his pizzeria into an Italian cafM-i 16 months ago. He's created a pleasant place where one can eat or drink without spending a lot of money. The lounge has an attractive wooden bar where he sells a number of excellent Belgian beers as well as the usual suspects.
FEATURES
By ELIZABETH LARGE and ELIZABETH LARGE,Restaurant Critic | December 5, 1992
Al Pacino Cafe, 1109 Light St., (410) 752-2378. Any place tha bakes its pizza in a wood-burning oven has to be forgiven almost any flaw. So the Al Pacino Cafe has that going for it. But I would stick to one of the pizzas; the rest of what we tried was problematic (except for a good homemade soup). The pizza, though, had that great smoky, wood-fire flavor, chunks of Italian tomatoes, just the right amount of mozzarella, extravagant quantities of pepperoni and a fine homemade sausage. You have 30 different kinds to choose from -- if you like squid or Boursin or falafel on your pizza, this is the place to go. $ -- inexpensive.
NEWS
By Audrey Haar and Audrey Haar,Staff Writer | June 27, 1993
ANGELO'SWhere: 28th Street and Coastal Highway; (410) 289-6522Hours: Dinner served 4-10 p.m. daily.Credit cards: Accepts all major credit cards.We arrived at Angelo's Italian restaurant one recent Sunday evening to find the place packed with diners taking advantage of the early bird specials (offered from 4 p.m to 6 p.m. daily except Saturdays).Instead of the endless wait we'd feared, however, the small room emptied a bit and our dining experience soon got under way.Angelo's decor might be best described as Italian-inspired hodgepodge.
NEWS
December 25, 1999
THEY COME BACK as they promised themselves they would -- to hear the language of their parents and grandparents.They study at the Father Oreste Pandola School, a growing Italian cultural center located in the old St. Leo's School on Stiles Street around the corner from the church of the same name in Little Italy.Christmas decorations were in place recently for a fall semester graduation ceremony in the school's basement, once its auditorium and basketball court. The commencement speaker was Francesco Luigi Legaluppi, the Italian consul in Baltimore.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | February 26, 1998
Goodbye, Peter Zimmer. Goodbye, creator of citrus and pumpkinseed seared antelope with Virginia ham and brussels sprout succotash and other off-the-wall but delicious dishes. After two years, the Joy America Cafe's exuberant chef (pictured) has left his post in the American Visionary Art Museum.For the next couple of months Zimmer will remain in Baltimore as a consultant while sous chef Brian Mathias takes over the reins. No word on what Zimmer's plans are after that. By late spring Joy America will have an alternate menu to go with the current one -- one that will offer more traditional and less expensive choices.
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