Brocato. A Brocato Family Member (of Brocato Ice Cream Parlor) smokes a cigar on Ursuline Street.rn

rnMaking Italian Ice Cream and Desserts: a Family TraditionrnA 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.rn

rnAs 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.rn

rnOne hundred years later, the Italian ice cream business is still run by his descendants and continues to bear the name, and the portrait, of its founder.rn

rnAngelo Brocato, Sr.'s original Sicilian recipes have been handed down from son to son and generation to generation. True to tradition, the famous Italian ice 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.rn

rnAnd 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.rn

rnThe 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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