Meet Antonio: the heart behind Carabè, whose gelato is as rich in culture as it is in flavor
As part of a course focused on experience learning and storytelling, I had the chance to explore how stories shape our understanding of people, places, and traditions. Our visit to Carabè, a Sicilian gelateria tucked just behind the Duomo, became one our favorite visits of the semester. We were greeted by Antonio, the owner of the gelateria, who has been making gelato for 25 years. The business has been around for 140 years, and been passed down each generation. Antonio is incredibly passionate about the process of making and sharing his family’s delicious creation with the world, and you can tell by the way his face lights up when he talks about his family and Sicily. He was working alongside his wife, and just by watching them you can tell they share the same love for gelato and their unique story.
An immersive tasting experience where flavor and storytelling came together
Antonio was extremely generous, and let us taste all different types of typical Sicilian flavors as well as a typical Sicilian breakfast. He warmed up a sweet brioche bun, and had us dip it into granita, which is a super refreshing Sicilian treat that reminded me of a slushy. I was hesitant at first, but it was the most delicious part of our visit. He explained how sometimes he would have three brioche buns dipped in granita a day, because the summer gets so hot in Italy, and it is such a refreshing way to start the day. You have got to go to Carabè to try it for yourself! We also tried three different flavors: lemon, mango, and Sicilian blend of citrus. All of which were perfectly satisfying and refreshing.
The taste of Sicily, organically grown and lovingly shared through Antonio’s narrative
Carabè isn’t just any gelato shop. It’s a slice of Sicily nestled in the heart of Tuscany, run by people who care deeply about the origins, ingredients, and heritage of their craft. Antonio even urged us to go down the street and try the only other Sicilian gelateria in Florence to compare the two so we could see for ourselves how fresh his craft is. All of the fruits he uses are organic, and he finds passion in creating a pleasurable experience for each customer, where you can smell and see how fresh all of the flavors are in every scoop. The moment I stepped inside, I was greeted by the scent of roasted almonds and fresh citrus.
But beyond the flavors, what truly stood out was the story. Every gelato, every granite, every spoonful seemed to carry with it a legacy. We learned how the owner brought recipes straight from Sicily, using ingredients shipped directly from the island. He told us about the history behind each flavor: how pistachios grown on volcanic soil have a distinct richness, how almond milk was once a staple for those who couldn’t afford dairy, and how granita has been passed down as a summer ritual for generations.
By tasting and listening, we stepped into Antonio’s story and made it our own
Experiential learning is all about connecting the dots between theory and life. Sitting in Carabè with a melting scoop of gelato in hand, I realized that food, like stories, is a powerful communicator. It speaks of identity, geography, tradition, and change. In a way, Carabè tells a story with every batch of gelato they make. And by tasting it, we become part of that story. In the back of the gelateria there is a guest book you can sign, and by how full the book is with raving reviews, you can tell Carabè is a really special place.
So yes, we came to Florence to learn about narratives. But I’d argue that some of the best lessons weren’t found in lecture slides or textbooks—they were served cold, in small cups.
Find out for yourself!
Located: I Sicani srl – Via Ricasoli 60/r, 50122 Florence
Telephone: +39 055 28 94 76
• Email: officinagelato@gmail.com
By: Erin McLaughlin and Julia Magliocco
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