Italian families built this cafe line across the west of Scotland, where ice cream, a chip pan and a formica counter sit in the same room. Pasquale Verrecchia's University Cafe opened in 1918 and the fourth generation still makes the ice cream to a 1920s recipe beside the fryer. Piero Sarti learned the trade at his grandfather's Fazzi Brothers before he opened Pane e Vino, Chiara and Dave Pieraccini-Partington run La Gelatessa in the Southside, and Eusebi has been importing from small Italian makers for forty years.
Scots-Italian cafes and ice cream.
DeeperThe Scots-Italian cafe →
The rooms, best first
- Guido's Coronation Restarauntvisited
The Corvi family bought the Gallowgate shop in 1939 and Cristoforo is the third generation to fry in it.
- La Gelatessa - Gelato & Coffeeverified
Chiara and Dave Pieraccini-Partington call the counter Italian heritage with a Glasgow twist, in the Southside cluster with Ginesi's.
- Eusebi Restaurant & Delicastessenverified
Forty years of the family importing from small Italian makers, with Scottish farmers and boats woven through the menu.
- Pane E Vinoverified
Piero Sarti learned the trade in his grandfather's Fazzi Brothers, the first firm to import Italian food into Scotland.
- Simeone'sverified
The Simeone family opened its first cafe at Yoker in 1901 and the fifth generation fries haddock on Byres Road.
- University Cafevisited
Pasquale Verrecchia's 1918 room, run by the fourth generation, with house ice cream to a 1920s recipe beside the fryer.