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This profile was last updated on 2/14/14  and contains information from public web pages and contributions from the ZoomInfo community.

Owner

Local Address: Cambridge, Massachusetts, United States
Toscanini's Ice Cream
899 MAIN ST
CAMBRIDGE, Massachusetts 02139
United States

Company Description: "Known for our many unique and tantalizing flavors, Toscanini's attracts ice cream aficionados from far and wide, and was deemed ' the world's best ice cream' by...   more
Background

Employment History

Board Memberships and Affiliations

112 Total References
Web References
Uncategorized - Toscanini's
www.tosci.com, 11 April 2012 [cached]
Written on April 11th, 2012, by Gus Rancatore
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Written on April 11th, 2012, by Gus Rancatore
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Written on April 11th, 2012, by Gus Rancatore
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Written on April 11th, 2012, by Gus Rancatore
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Written on April 6th, 2012, by Gus Rancatore
Its always cool in Central Square.
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Written on April 2nd, 2012, by Gus Rancatore
Marc Levy of Cambridgeday.com interviewed Gus and asked five questions.
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Five recommendations: Gus Rancatore
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Here are some from Gus Rancatore, founder of Toscanini's ice cream in Central Square. Read: Rancatore has several reasons to recommend Merry White's new "Coffee Life in Japan," described by publisher the University of California Press as "part ethnography, part memoir": The Boston University professor is not just a regular at Toscanini's, but a regular date of its founder, and the two recently traveled to Japan together.
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But Rancatore is also a trustworthy adviser of reading on the topic, being an evangelist for and a walking encyclopedia of good coffee. He notes that the Japanese are not only devoted coffee drinkers themselves (more so than of tea, despite the stereotype) but influential in the high-brow coffee scene in Cambridge: Hi-Rise Bread Co., Voltage and Dwelltime (now heading into a soft opening), for instance, are city coffee shops that have adopted avant-garde individual-pour techniques popularized in Japan. "She's opened my squinty eyes," Rancatore said of White's work. (Bonus recommendations: Rancatore is a fan of "Deng Xiaoping and the Transformation of China" (The Belknap Press/Harvard University Press, 2011), by Harvard historian Ezra Vogel; and says a novel is due in May from John Irving, a onetime Cambridge resident, called "In One Person" (Simon & Schuster).
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Even when the occasional video isn't all that funny (there are five years' worth of videos and other content), Rancatore finds the stars "innately engaging," like a latter-day Abbott and Costello with the silliness to match. Eat: The weather is getting nice enough for Rancatore to go bicycling into Belmont and back, and he likes to stop at Sofra when he does. The Oleana-spawned bakery and cafe at 1 Belmont St. is "wonderful," he says. "I go there to see new ideas, new flavor combinations, spices that I'd never thought about and because I think it's altogether delightful. He buys a sharbat - an iced drink with fruit syrup and sparkling water - and a small item from the mezze bar and still rides back having spent $5 or less. Buy: For commerce, Rancatore has to recommend the hipster wear Bodega, 6 Clearway St., Boston, even though "I do not fit their customer profile.
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Written on March 29th, 2012, by Gus Rancatore
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Written on March 23rd, 2012, by Gus Rancatore
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Written on March 23rd, 2012, by Gus Rancatore
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Meats without a single preservative because they're smoked in-house, the best grits around (ask Gus Rancatore, the owner of Toscanini's) and the only Bloody Mary in New England whose mix is freshly juiced and strained are all testaments to how seriously Jayson takes this place.
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Meats without a single preservative because they're smoked in-house, the best grits around (ask Gus Rancatore, the owner of Toscanini's) and the only Bloody Mary in New England whose mix is freshly juiced and strained are all testaments to how seriously Jayson takes this place.
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Written on March 5th, 2012, by Gus Rancatore
Daylights Savings Time is coming on Saturday night.
Catering and Wholesale Toscanini Ice Cream Cambridge Boston
www.tosci.com, 7 Dec 2013 [cached]
We're proud to count B.Good (maker of some of our favorite burgers) as one of our partners- look for their trucks with our founder Gus Rancatore's face on the side!
CLF Directors and Staff
www.cambridgelocalfirst.org, 25 Nov 2010 [cached]
Gus Rancatore (owner, Toscanini's Ice Cream)
Thursday, July 12, 6:30 pm - ...
www.gardenclubbackbay.org, 1 June 2012 [cached]
Thursday, July 12, 6:30 pm - A World of Ice Cream with Gus Rancatore of Toscanini's
Although Formaggio's Kitchen specializes in cheese, that doesn't lessen their enthusiasm for another worthy use of milk - the almighty scoop of ice cream. On Thursday, July 12, beginning at 6:30 pm, join Gus Rancatore, owner of Cambridge ice cream institution Toscanini's, for a celebration of National Ice Cream Month. Gus will talk about ice cream traditions from around the world, covering American, French, Indian, Italian, and Turkish varieties. He'll illustrate his talk with plenty of samples, of course. He'll also answer your questions about the ice cream making process and share a few of his favorite recipes. $45 per person. The class will be held at Formaggio's classroom annex, 67 Smith Place in Cambridge. To register, visit www.formaggiokitchen.com, or call 617-354-4750. Fabulous photo of Gus, below, by Michele McDonald for The Boston Globe.
The science of the scoop: Wheat proteins for ice cream?
www.eurekalert.org, 26 Feb 2002 [cached]
Even on its home turf, ice cream's identity is constantly in flux, helped along by innovators like Gus Rancatore, owner of Toscannini's Ice Cream, in Cambridge, Massachusetts.Some of Rancatore's flavors were once unheard of, but nowadays, they make perfect sense.Rancatore kept Boston's changing demographics in mind when dreaming up flavors such as cardamom ice cream, which draws from Indian cuisine.The same goes for Guinness ice cream, which is reminiscent of some West Indian desserts, according to Rancatore.
Ultimately, no matter how much ice cream changes, thanks to technological advances in the ice cream factory or flavor experiments at the ice cream shop down the street, it's always recognizably itself.It doesn't take a Ph.D. to recognize the sign of a true classic.
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The American Association for the Advancement of Science (AAAS) is the world's largest general scientific society, and publisher of the journal, Science.
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