Gelatiamo’s cannoli are made as puff pastry horn shells filled with crema pasticcera or chocolate custard, leaning into an Italian pastry-shop style rather than the heavier versions you might see elsewhere. The bakery builds on a long family tradition from Italy, and the technique shows in the precise lamination of the pastry and the smooth texture of the fillings. When you eat one, the shell flakes rather than shatters, giving a light crunch that pairs very well with the cool, silky cream inside and coffee from their espresso bar. Guests and writers point to the combination of gelato, coffee, and these pastries as a way to experience a more classic Italian cafe moment in downtown Seattle.