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.