From Our Editors
Mr. Circo first unrolled the shady green awning on his Bushwick dolceria in 1945. Classic neon letters glowed through the night above the storefront, and the large windows glowed in the early morning as Circo prepared specialties for his early customers. In 1966, Nino Pierdipino moved from Italy to Brooklyn and soon joined Circo in his shop. Along with his sons Salvatore and Anthony, Pierdipino continues to carry out Circo's vision by waking the neighborhood each day with an aromatic alarm clock of fresh biscotti, pastachote, and cannoli. While shaping French and Italian pastries, Salvatore and Anthony not only call upon their father's trusted methods but also make use of their studies at the Culinary Institute of America. Their specialties can be ordered in large amounts to serve at weddings, birthdays, holiday gatherings, or for one college wrestler trying to move up a weight class.