Smart sweet lovers will go to great lengths to get a decent cannoli. And there’s a new offering in the metro — Johnny Jo’s Pizzeria (1209 W. 47th St.) is making mini and regular size cannolis for the holidays — that hits a lot of the right notes.
The Sicilian pastry has a hard fried shell filled with a cream that is typically made from a base of ricotta cheese and confectioners’ sugar. The shells matter in that a stale shell that has been filled eons before you walk in a shop can get soggy in the same fashion as cereal that has idled in milk too long. Think of the shell as an edible straw, marking your progress and helping the filling reach your mouth. Johnny Jo’s shells are from Jasper’s Restaurant (1201 W. 103rd St.) — owner John Milone spent 11 years working for his godfather Leonard Mirabile at Marco Polo Italian Market.
The cream is made in-house. The traditional cannoli is rich without being cloying. And the shell maintains its integrity unless you take an overzealous bite. Johnny Jo’s has mini ($1.50) and regular-sized ($3) cannolis. They’re available in traditional, with a chocolate-dipped shell or Butterfinger. The pizza shop is open for dinner from 5 to 9:30 p.m. Monday through Saturday. Johnny Jo’s is open for lunch from 11 a.m. to 2 p.m. Tuesday through Friday. The phone number is 816-401-4483.