Cassata Al Forno

This is a traditional Sicilian cake (almost like a pie and cheesecake combined!) made with cannoli cream in the center, surrounded by a thin layer of sponge cake and pastry dough. It’s best served warm and dusted with powdered sugar!

Italian-born chef Nino Settepani purchased his first bakery in Manhattan while still a student at NYU. After graduating, he perfected his craft at the French Culinary Institute. He opened a traditional Italian bakery, Settepani, in Brooklyn’s Williamsburg neighborhood in 1992, and it was such a success that a second location has been serving Harlem since 2000. Settepani has become more than just a restaurant or bakery; it’s a community gathering place where people come together to enjoy traditional Italian breads, pastries, cannoli, cakes, cookies, and more made with all-natural, organic ingredients.