BY: Blake Pontchartrain
Angelo Brocato and three generations of his family have been known for creating and selling authentic Italian gelato, ice cream, cookies and cannoli in the city since 1905, though the spot most New Orleanians know at 214 N. Carrollton Ave. actually is their third location.
Author Justin Nystrom chronicles the Brocato story in his new book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture. Angelo Brocato was born in Cefalu, Italy in 1875. He and his brother apprenticed in the pastry and gelato trade in Palermo. After emigrating to the United States they opened a small ice cream parlor near Decatur Street and Ursulines Avenue in 1905.
SOURCE: https://www.theadvocate.com/
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...
Sunday December 14, 5.30 pmSole Mio - 8657 S Highland Dr, Sandy (Utah) 84093 The Italian...