CL.com Editor
May 05, 2008

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 suchas cannoli and spumone. The creamy, multi-flavored spumone is served ona doily, which kind of puts the pressure on you; you need to eat itbefore 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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