Sicily to the French Quarter to Mid-City
Angelo Brocato's is one of those New Orleans institutions that makes you wonder how the city got so lucky. Founded in 1905 on Ursulines Street in the French Quarter by Angelo Brocato Sr. — born in Cefalu, Sicily — the shop has been turning out Italian ices, gelato, pastries, and cannoli for over a century, passing the craft down through the generations with the kind of devotion that turns a family business into a cultural landmark.
Brocato brought with him the gelato-making traditions of Sicily, where frozen desserts are practically a religion. In New Orleans, where the summer heat makes cold things not just pleasurable but necessary, his timing was perfect. The shop became an instant favorite, drawing Italian families from across the Quarter and, eventually, devotees from every neighborhood in the city.
The Move to Mid-City
In 1978, Brocato's relocated from the French Quarter to its present location on North Carrollton Avenue in Mid-City, settling into the neighborhood that has been its home ever since. The Mid-City location has the feel of an old-world Italian ice cream parlor — tiled floors, glass display cases filled with pastries and cookies, small tables where families linger over cups of lemon ice and spumoni.
The move to Mid-City turned out to be inspired. The shop became an anchor of the Carrollton Avenue corridor, drawing customers from Lakeview, Gentilly, the Quarter, and Uptown. It's the kind of place that New Orleanians bring visitors to as a point of pride — look, they say, we've had this for over a hundred years, and the cannoli is still this good.
Get the Cannoli
The menu at Brocato's reads like a Sicilian grandmother's greatest hits. Italian ices in lemon, strawberry, and other seasonal flavors. Gelato that's dense, creamy, and nothing like the stuff in the grocery store freezer. Biscotti, pignolati, and an array of Italian cookies that fill the display case like edible jewelry. But the cannoli is the star — crispy shells filled to order with sweetened ricotta cream, available in the classic version or dipped in chocolate or pistachios.
The shop is now run by the founder's descendants, along with other family members, maintaining the recipes and techniques that Angelo Brocato Sr. brought from Sicily more than a century ago. In a city where food traditions are taken as seriously as anywhere on earth, Brocato's continuity is its own form of proof — proof that some things don't need to change to stay relevant.
Frequently Asked Questions About Angelo Brocato's
When was Angelo Brocato's founded?
Angelo Brocato's was founded in 1905 on Ursulines Street in the French Quarter by Angelo Brocato Sr., who was born in Cefalu, Sicily.
Where is Angelo Brocato's now?
The shop moved to its current location on North Carrollton Avenue in Mid-City in 1978, where it continues to operate as a family business.
What should I order at Angelo Brocato's?
The cannoli is the signature item — filled to order with sweetened ricotta cream. The Italian ices, gelato, and Sicilian pastries are also excellent. The lemon ice is a local favorite in summer.
Is Angelo Brocato's still family-owned?
Yes. The shop has been passed down through the generations and is now run by the founder's descendants and other family members, maintaining the original Sicilian recipes and techniques.
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