It's probably about time that I tell you about my trip to Angelo Brocato in New Orleans. It's been there since 1905, so it's about time you made it over.
Listen, I forget how I learned about this place. Probably on a website, or in a guide book. That is to say--it's not an unknown place. But I am here to tell you that when you read about it on a website or a guide book, you must listen to what the people say. You must go to Angelo Brocato in New Orleans.
It's a little out there. It's not on Bourbon Street, it's not in the Garden District. But it's worth a jaunt.
When you get there, you'll see this sign outside. Don't you love it already?
When you go inside, you'll be greeted by a big bakery case, and next to it, a big gelato case. And then, there are chilled desserts.
What will you choose? I'll tell you what we chose. Maybe that will give you some ideas.
We'll start with the cassata.
Let's make that two.
If you've never heard of the stuff, Cassata is a traditional Sicilian treat. It starts with sponge cake which is drenched in liqueur, then layered with a cannoli-esque cream then sealed in with marzipan and candied fruit. I don't know if that tells you how delicious it is, though. It's rich and surprisingly not over-sweet, delicate yet substantial. The one at Angelo Brocato is wonderful, and full of almond-y flavor which works beautifully with the cream. This marzipan was so good I wanted to marry it.
But...as great as the cassata is, it's even better with gelato.
On to the ricotta cheesecake.
It's just gently sweet, crumbly and somewhat dry--not in a bad way, but you definitely want some coffee or tea with this guy.
Next up was a "Greek cap", basically a puff pastry stuffed with almond cream. It tasted like the best part of an almond croissant, all condensed into a little hockey puck shape.
It's so smooth and creamy--I think this is my favorite gelato since Capogiro in Philadelphia.
So, basically, to summarize. Before:
And it was such a joy to do it. Please, let me urge you strongly to visit Angelo Brocato--as soon as humanly possible. It's old school, it's quality, it's a joy. I hope they do it for a hundred years more and longer.
Angelo Brocato, 214 N. Carrolton Street, New Orleans. Online here.