An institution in Cleveland’s Little Italy neighborhood, Corbo’s Bakery has been in business for 61 years. While that sounds impressive, Selena Corbo points out that the original Corbo’s in Sicily is “hundreds of years old.” “Grandpa Corbo brought over all his recipes,” says Corbo, who owns the bustling bakery (and second location in Playhouse Square) with her husband Joseph Sr. and sister-in-law Valerie.
With cases of decadent desserts, pastries and treats, its Mayfield Road mainstay is a delight to behold. And while Corbo’s remains as true to tradition as its Sicilian ancestor, don’t be surprised at the modern touches found on items such as its crisp-shelled, cream-filled cannolis.
“Twenty years ago, we started doing the dipped shell with the chocolate,” says Corbo. “The older generation doesn’t want the new, but the younger generation loves it.” But every generation can agree that the Butterballs, flaky and light with a touch of almond, are timeless. Here’s the recipe they’ve been using since 1958.
1 cup butter
1/2 cup confectioner’s sugar
2-1/2 cups all-purpose flour 1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts
Mix all ingredients until smooth and chill for 2 hours. Preheat oven to 375 degrees. Form dough into 1-inch balls and bake on ungreased pan for 10 to 15 minutes. Immediately roll each ball in more confectioner’s sugar.
When You Go: Corbo’s Bakery, 12210 Mayfield Road, Cleveland, 216-421-8181