ice cream parlor
An ice cream parlor or ice cream parlor , in Austria an ice cream parlor, is a restaurant that primarily serves ice cream . In Switzerland - also in German-speaking Switzerland - the Italian name Gelateria prevails . In addition to ice cream in waffles and cups, ice cream parlors also sell milkshakes , coffee of all kinds and other drinks.
The first ice cream parlor is said to have opened in Paris in 1668 by the Sicilian Francesco Procopio de Coltelli, a former cook for the Sun King Louis XIV . The first ice cream parlor in Germany was probably opened in Hamburg in 1799 in the Alsterpavillon . The first ice cream parlor in Berlin - the Monheim ice cream parlor - opened in 1928; it is still in the same place on Blissestrasse today .
In Germany there are more than 5500 ice cream parlors, of which around 3000 are run by Italian gelatieri , three quarters of which come from the Val di Zoldo in the province of Belluno in the Dolomites . This is mainly due to the prevailing poverty of the local population around 1850, who then specialized in ice cream production. Many went to Austria and, during the Weimar period, also to Germany, where from the late 1920s the ice cream parlor became part of the city's gastronomic culture. According to statistics from the Association of Italian Ice Cream Manufacturers Uniteis , 3300 ice cream parlors in Germany produce their own ice cream.
Numerous ice cream parlors closed earlier in the winter months or were used for other purposes because the owners spent this low-turnover time in Italy. This tradition began to change with the generation change at the turn of the last century. On the one hand, the operators' children took over the business, who do not have as strong ties to Italy as their parents. Furthermore, such a long closing time does not make economic sense: rents and ancillary costs as well as wages are significantly higher than before, on the other hand, quite a lot of guests visit the ice cream parlors on mild winter days.
- Donata Panciera, Paolo Lazzarin, Tarcisio Caltran (1999): La storia del gelato. Dall'epopea dei gelatieri alla Mostra Internazionale del Gelato / How the ice cream was made. From the age of ice cream manufacturers to the international ice cream fair. (Italian / German). Cierre Edizioni. Caselle di Sommacampagna (VR), Italy. ISBN 978-8-8831-4046-4
- Ice cold passion. Italian ice cream maker in the Ruhr area. Anne Overbeck and Diemar Osses (eds.). Essen, 2009 ISBN 978-3-8375-0091-2
- Norbert Fendler (2010): Unforgotten cult ice cream parlor: time travel with "Venezia" . In: Hagen Buch: pp. 111–117. ardenkuverlag. ISBN 978-3-932070-95-2
- Why do some ice creamowners pretend they're Italian? In: Zeit Online , July 25, 2016.
- Information from Uniteis e. V. / Federal Statistical Office
- The Valley of the Gelatieri. Die Zeit, April 1, 2004.