I want to share one of our between-meal snacks during the IACP conference in New Orleans last month.
Seeking something sweet, fellow Cooking Light editors Kathy Kitchens-Downie, Julie Grimes, and I hit Brocato's Italian Ice Cream parlor in the Mid-City section of town. Kathy's parents, former New Orleans residents, recommended the place.
Angelo Brocato's is a NoLa institution, in business since 1905. Old-timey inside and out, full of charm and character. If you visit, don't be in a hurry. There will be a line, and it will move slowly.
We ordered a few items to sample, including house specialties such as cannoli and spumone. The creamy, multi-flavored spumone is served on a doily, which kind of puts the pressure on you; you need to eat it before it melts into the paper.
Precious seconds passed as I took this photo, but such is the dedication of our reportage.
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Brocato's spumone is my favorite. I was recently at Drago's in Metarie and they served Brocato's for dessert. Yum!
Ice cream on a doily? Not a good idea. That doily would have been whipped off that plate in a second. I just don't care for non-edible garnishes. Perhaps a drizzle of a nice berry sauce or a dusting of powdered sugar if they wanted the white on the plate.
Precious seconds passed as I took this photo, but such is the dedication of our reportage.
