SPRINGTIME AT GINO"S PASTRY SHOP

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              Every year since I've lived  over in the Arthur Ave community March is a very anxious time for me. St. Joseph's day has arrived and it's time to hit the bakeries for the traditional treats prepared for the feast day. I have visions of Sfingi and Zeppole frying in my head. So many choices and so little time. I never know where to start. Every pastry shop in the neighborhood is #1. Every year , it takes me at least three taste tests to eat my way across the competition , but I don't gain any weight. My secret : I live there so I get exercise walking to the various stores. I think sometimes it depends on the time of day or how hungry I am , but I do have trouble deciding. But I keep going. Yesterday. we visited Gino's on 187th street between Arthur Avenue and Hoffman Street. Jerome aka The Cannoli  King , took good care of us. He took those beautifully browned light and airy puffs and filled them with fresh ricotta cream right before our eyes. Then a garnish of candied citron. A visual feast. Then the first bite tells you about purity of product. All at once your mouth is alive with a symphony of taste and texture.The dough is a rich contrast of chewy and soft. Light and airy ,see the interior below. Then the cream, sweet and creamy ricotta mixed with chocolate chips and citron,  beaten into sublime submission , but managing to retain the integrity of the cheese texture. It is not over beaten. It is surprisingly filling which I attribute to the simplicity and purity of the natural  ingredients. The lack of processed foods used in Italian cooking is one of the reasons it's so good, and good for you. The products used are as close to their natural state as possible. Don't even think about passing up this shop when visiting Belmont. And, if you need  a cake for that really special occasion,  this is the place . The cakes are not only a taste treat, but are a feast for the eyes. Look for a blog and on the specialty cakes coming soon . Next, I'll be visiting Artuso's. I have to hurry. It's already April and St. Joseph's pastry will be but  a memory until next year. They are not readily available year round.