![]() ![]() Family members are still at the front to greet guests. At that time, they couldn’t imagine how many guests that would become. They set out to offer delicious seafood and a good time to guests for a reasonable price. It’s been that way since Drago and Klara Cvitanovich opened their first restaurant in 1969. (In the Restaurant World, Maybe the Rarest Ingredient of All.) People often ask about the secret to Drago’s success. 29.9754707|-90.0990942 icon-location Mid-CityĬhildren's Menu Seafood $$$ Their Secret Ingredient is Love. Most importantly, he learned the necessary techniques to manufacture the famed cannoli Siciliana these techniques and recipes are still used today in our North Carrollton shop. During these cold seasons, young Angelo began to master the production of assorted biscotti, torrone, frutta Marturana (marzipan) and many other confections. As the Mediterranean fall turned to winter, all production efforts turned to baking and candy-making. Through shuffling ice and salt to master chefs and choosing the ripest and finest fruits for producing granita, he learned the special recipes that have been handed down from generation to generation. Along with his brother Giuseppi, our grandfather, Angelo, began his apprenticeship in one of the city’s most elegant ice cream parlors at 12 years old. Ice Cream, Italian, Pastries $ Angelo Brocato® Original Italian Ice Cream Parlor has been operated by the Brocato family in New Orleans, Louisiana for over one hundred years, but our history is steeped in the Sicilian traditions that could be found in the capital city of Palermo at the end of the 19th century. ![]()
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