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Nov 2, 2006 04:23 PM

Veniero's or Ferrara?

I'm spending xmas with the boyrfriend's family in Chicago and was thinking about sending a package of cannolis and cookies from a NYC institution...who has the better cannolis - ferrara or veneiro's? i may be leaning toward's ferrara's since they do ship their chocolate covered ones across the country but was wondering what everyone else thought..any opinions or other suggestions of NYC foods that would be a hit in Chicago?

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  1. I'd definitely choose Veniero's. Ferrara is strictly for the tourists.

    Veniero's also makes great cheescake.

    1 Reply
    1. re: CornflakeGirl

      Agreed. Veniero's makes my favorite Italian (ricotta) cheesecake, but I believe they also make classic NY cream cheese cake.


    2. Skip both and go to Rocco's instead.

      1 Reply
      1. re: Lucia

        Rocco's serves the best cannoli in the city. Period.

      2. um, veniero's and ferrara's are owned by the same people and all of their food comes out of one kitchen.

        4 Replies
          1. re: jon

            Which kitchen? And who actually owns it? The Lepore's? Or the Veniero's?

            I've always found Ferrara to be inferior. Soggy everything.

            1. re: jon

              Thumbs down of Ferrara. Soggy and touristy.

              1. re: jon

                Not true, I used to work the counter.

              2. Neither is good. And shipping cannolis is tough, since they're really only good if they're filled at order time.

                2 Replies
                1. re: Peter Cuce

                  The cannoli shipping part is true. I got sidetracked by my craving for Veniero's ricotta cheesecake (which I haven't had in at least 5 years--I hope it's still good).

                  1. re: Peter Cherches

                    Peter, I buy the one by the pound there, as opposed to the whole round ones (in large
                    or small sizes located in the refrigerated display case). Veniero's cheesecake is still holding on, the quality and taste are very good. I have no issues with paying six to ten dollars or so for a small brick-size "square" of the stuff. And don't forget, the cake I'm speaking of is about 4 inches tall. I highly recommend it with the hopes that you try it when it's baked the same day (as opposed to say, a day or two old).

                2. Send the Veniero's almond torte, it will ship much better. The two Peters are absolutely right in suggesting you scrap the cannoli idea - they need to be eaten immediately once filled.


                  4 Replies
                  1. re: lvecch

                    Really? even though the site says "the best part is you fill your shells when you need them! Its Always fresh. Now you
                    can boast that you'll never have a soft shell again!" ? Tough decision to make here :) Thanks for all of your advice...

                    1. re: chefdater

                      They televised how this torte was made (I don't recall what show, but I remember it was a cooking tag-team of 2 brothers (?), I believe). It's supposedly very very good, and the person who presently prepares them has been doing so for many years. The torte probably travels well too since the exterior of it looks to be encrusted. Also, this
                      is their signature cake. It speaks Veniero's. It's gotta be good.

                      1. re: Cheese Boy

                        yeah, i actually caught a glimpse of that show...paula dean's boys...haha. yeah, maybe you're right...

                      2. re: chefdater

                        Ah, yes, I see that now. Still, like you and Cheese Boy, I learned about the torte through the Boys, and it is great. I also think it would travel well.