Boston, MACannoli

The Hanover Street counter is one half of the North End rivalry Time Out Boston builds its cannoli guide around, Mike's against Modern. Shells are made in house, and the case runs from traditional ricotta through limoncello, peanut butter, hazelnut, espresso, strawberry and mint chocolate. The white box with bright blue lettering and two tone string is the signature that regulars and visitors both recognize. Order the traditional ricotta first, then add one of the flavored fillings. This is the North End shop; the company also runs counters in Somerville, Harvard Square and North Station.

A family owned North End pastry emporium that Time Out Boston sets opposite Mike's in the city's long running cannoli argument. The shells are deep fried, plain or chocolate, and they are filled to order rather than in advance, with ricotta, vanilla or chocolate custard, or whipped or Chantilly cream. Finishes run to chocolate dipped with chips, almond slices and pistachio. Order a plain shell filled with ricotta on the spot, and add a sfogliatella if the case has one. A second shop trades in Medford.

The Salem Street corner turned a hundred years old in August 2026, and the Boston Globe covered the anniversary: Antonio Bova arrived from Calabria and started delivering bread in 1926, his grandson Ralph runs the bakery now, and pastries and the famed cannoli came in during the 1970s. The counter stays open around the clock, and in the back the staff fill Florentine cannoli with dollops of cream while others ice the cakes. Free mini cannoli went out on the anniversary. Order the Florentine cannoli.

A North End coffee room that Time Out Boston includes for its cannoli rather than for the espresso alone. The shells are crisp and filled with sweet ricotta cream, and there is a dark chocolate dipped version finished with either chocolate chips or pistachio. The plate is sized to sit beside a drink rather than to travel, which is the difference between this and the takeaway counters up the street. Order the chocolate dipped shell with pistachio alongside a cappuccino.

A Hanover Street dining room that bills itself as Boston's first original trattoria, known for its pasta and its covered patio, and named by Time Out Boston for the cannoli that closes the meal. The tubes are made to order in house rather than filled in advance, and the fillings run through pistachio, hazelnut, chocolate and classic. Order the pistachio at the end of a pasta course. It is the one pick here that is a sit down restaurant rather than a pastry counter.