Watch: What makes a great cannoli?

Pâtisserie Alati has been using the same cannoli recipe since the bakery was founded more than 60 years ago.
“They’re the same shells as we made back in 1954,” said Henry Padulo, son-in-law to the shop’s founder, Antonio Alati. “The ricotta filling is the same recipe as back in 1954. We haven’t changed anything; it’s the same cannoli.”
So, what’s the first sign of a great cannoli? Every cannoli is filled on the spot, not