Why Kansas City Chef Jasper Mirabile Made Cannoli a Month-Long Celebration

Article by: Lisa Waterman Gray | Photography by Lisa Waterman Gray | Published February 12, 2026

In 2006 Kansas City chef, Jasper Mirabile, Jr., created National Cannoli Month, a designated period in which to share ‘cannoli creations, community outreach, and delicious surprises.’ The month-long celebration was created to recognize the metropolitan area’s favorite Sicilian pastry and to honor a generations-old family tradition. For Mirabile, there was no better place to showcase cannoli than among customers at the Mirabile family’s iconic Jasper’s Italian Restaurant. 

Historically, cannolo (singular) is Sicily’s most famous pastry. Coming from the Latin word ‘canna,’ meaning reed, the name – cannoli – refers to the tube-shaped shells of fried pastry dough filled with sweet ricotta cream. Roman statesman Cicero even wrote about cannoli in 70 BC. While this signature? sweet treat has possible ties to Arab rule in Sicily, Mirabile says cannoli remain one of the world’s most beloved desserts.

A family tradition becomes a restaurant staple

Mirabile grew up with his mother’s cannoli recipe from his family’s hometown of Gibellina, Sicily, as well as the versions prepared by his Nana (grandmother) who lived nearby. The family ate cannoli during every holiday season. But sharing cannoli at Easter is enormously popular too, Mirabile says. 

An avid baker, Nana even gave miniature cannoli to trick-or-treaters one Halloween evening. She also crafted her own cannoli shells, allowing her grandchildren to dip broken shells in leftover cannoli filling,a simple but unforgettable treat.. 

Mirabile also remembers that, because American ricotta had a different consistency from Italian ricotta, Nanna routinely drained hers in cheesecloth over the sink, before whipping it well. “The more you whip [the ricotta], the better,” he says. And the family’s cannoli were always the same, without added flavor. 

But the sheer volume of cannoli shells used in the restaurant requires Mirabile to source them from locally owned Vocci Italian Ravioli & Food Products.  “We only fill our cannoli for each individual order,” Mirabile says. When it comes to the restaurant’s dessert menu cannoli rank third in popularity behind the chef’s signature tartufo (which means truffle, in Italian), and cakes made from his mother’s recipes.

How National Cannoli Month began and continues to thrives

Mirabile has enjoyed variations of this delicious dessert around the world, from Hawaii and Alaska to Japan, and across Europe. A cannolo made by Catholic nuns at a convent in Palermo, Sicily remains one of his most memorable tasting experiences.

During a 2008 trip that began in Palermo, Mirabile sampled cannoli daily, for an entire week. On the last day he sampled cannoli from a local cousin and declared them the best version he had tried. In what was then the small city of Gibillina Nuova, Sicily, the travel group also toured a cannoli shell factory. Mirabile joked that they were “on the Cannoli Trail.”

Then he decided, “There are so many varieties [in the world] that I didn’t think one day was enough to celebrate [cannoli].” 

National Cannoli Month also provides Mirabile daily opportunities to experiment and collaborate with a variety of local food purveyors, including Cedar Street Toffee, Best Regards Bakery & Cafe (resulting in Gooey Butter Cake Cannoli) and Helen's Garden Family Farm (creating Caramel Apple Pie Cannoli). With its soft, cherry flavored center wrapped in milk chocolate, Cherry Mash-flavored cannoli rank second in popularity among restaurant customers.

A Tasty, Never-Ending Love Affair

Valomilk Candy Cannoli has ranked third in popularity this year at the restaurant. A key ingredient in these cannoli, incorporating Sifers Valomilk creates one of Mirabile’s favorite versions of this delectable dessert. Even as a stand-alone treat, he adores the rich chocolate cups, filled with creamy marshmallow.  

A Kansas tradition since 1903, Valomilks are “…still produced by the Sifers family, in nearby Merriam, Kansas,” Mirabile says. “Valomilk is still crafted the old-fashioned way with care, passion, and a touch of nostalgia,” he says. “I’ve toured their artisan factory, and every time I see that flowing marshmallow center, I can’t help but smile.

“There’s something truly special about combining two Kansas City favorites — Jasper’s famous cannoli and legendary Valomilk candy,” Mirabile says. “The Sifers family are dear friends, and this is my way of honoring their incredible confectionery legacy. For me, this recipe is also a sweet celebration of friendship and hometown pride.” 

Mirabile continues searching for the world’s greatest cannoli, especially so he can create unique, delicious versions to share with family, friends, and guests at Jasper’s Italian Restaurant. “My next cookbook, On the Cannoli Trail, will feature some of my favorite creations, including this one inspired by a true Kansas original,” Mirabile says. 

How would he describe cannoli for someone who has never tried one before? “It’s sweet,” he says. “It’s crispy, and you load it with lots of powdered sugar.”

For more than 70 years, the multi-award-winning Jasper’s Italian Restaurant has delighted Italian food lovers. And Mirabile’s cannoli have now been a sweet fixture on the restaurant menu for decades.