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  • The following is a dissertation on cannolis. I'm not going to pretend I'm a cannoli expert. I've had less than a dozen different cannolis in my life. However I know what I like and I looove the cannolis from Patisserie Alati on Jean-Talon. Caution here not to confuse with the ones from Alati-Caserta on St-Laurent. I've had theirs and they don't measure up imho. The shell is made to perfection. It is beautiful, sweet, light and crumbly enough to yield easily but a bite won't make the entire pastry fall to pieces. It also doesn't get soggy even after a few days in the fridge. The filling...oooh the filling. Sweet, creamy, cheesy, fluffy delight with some tiny white chocolate chips. The combination is nothing short of heavenly. They offer this divine treat in small (2-bite) size and larger (I'm gonna get so fat eating this) size. I also have had self-proclaimed cannoli eshperts guests, coming from New York and Italy as well as world travellers based in our fair city, declare that the Alati cannolis were the best they ever tasted hands down. It takes me over 45 min. to get to Alati but, given my level of addiction, I absolutely must do the pilgrimage once in a while. I also impose on friends, coming from the East to visit, to bring me a dozen. OK, so now you know how to get on my good side :). I can't tell you a thing about Alati's other desserts as I've only tried their cannolis. Hence my rating is solely based on them.
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