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1905-2005: Celebrating 100 Years of Old World Quality  |
Making Italian Ice Cream and Desserts: a Family TraditionA
century ago, 12-year-old Angelo Brocato began an apprenticeship in one of Palermo,
Italy's elegant ice cream parlors where he learned the special recipes for the world's
finest desserts. It was the beginning of a saga that would eventually take him to America and
the realization of a dream - the establishment of his own ice cream parlor.
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As a young immigrant in a new land, Angelo worked for a short while on a sugar plantation,
saving his money until he could open a tiny ice cream shop in New Orleans's French Quarter.
Still not satisfied, Angelo worked even harder and, in 1905, opened Angelo Brocato's Ice Cream
Parlor, a replica of Palermo's finest emporiums and one of the city's first sit-down parlors.
One hundred years later, the Italianice cream business is still run by his descendants and continues to bear the name, and the portrait, of its founder. |
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Angelo
Brocato, Sr.'s original Sicilian recipes have been handed down
from son to son and generation to generation. True to
tradition, the famous Italianice cream, pastries, and cookies are
prepared and served in a nostalgic atmosphere. Slowly turning ceiling
fans,
rows of apothecary jars containing colorful candies, and white,
glass-topped tables recreate an Old World atmosphere transporting
the customer back
to an era when the fashionable Sicilian parlor flourished.
And although times have certainly changed since Angelo Brocato, Sr. founded the business in 1905, the adherence to quality and detail has remained untouched through two generations of the Brocato family. |
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T he
present-day Brocato family, the third generation to run the business,
are proud to carry on this New Orleans tradition as they begin the
second century of Angelo Brocato's dream. |
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