Pastry chef Pino Serratore has spent the better part of his life crafting works of art from pastry, biscotti and cannoli shells. Learning his craft from Sicilian traditionalists, Serratore has now opened his own patisserie in which he blends elements of the traditional with his own innovations.
His success can be measured by the popularity of his store. Lines building out of the store and onto the street are a common sight on weekends, with Serratore sometimes turning over 600 cannoli in one day.
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