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This profile was last updated on 9/19/14  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

Education

  • undergraduate degree
    Boston University
116 Total References
Web References
In September, 1981 Toscanini's ...
tosci.com, 19 Sept 2014 [cached]
In September, 1981 Toscanini's was founded by Gus Rancatore, Kurt Jaenicke, Pearl Morrison, Janet Rosenblatt, Rich Johnston, Diane Depczenski, Pat Johnston, Miriam Stewart, Donna Muffoletto, Cornelia Rancatore, Eleanor Rancatore and Mimi Rancatore, all of whom worked for free and made contributions that enabled the 800 square foot ice cream store at 899 Main Street to survive its first year.
...
Gus Rancatore came to Boston to finish his undergraduate degree at Boston University but things went awry. He and Mimi both worked at the original Steve's Ice Cream in Davis Square. The opening of Steve's is noted in a timeline that can be found at the lowest level of the Davis Square Red Line station, although there is no mention of Mimi or Gus.
...
Gus and Kurt Jaenicke started Toscanini's in 1981, with the help of many friends who worried about Gus' future.
...
Gus spends time making ice cream, picking up napkins, training people and picking up more napkins. He reads more than he should and enjoys nighttime ice climbing in New Hampshire.
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Mimi is the youngest sister of Gus Rancatore and Joe Rancatore.
"I like to eat yogurt, although ...
www.bostonmagazine.com, 30 June 2014 [cached]
"I like to eat yogurt, although I think all the frozen yogurt shops are just awful," says Toscanini's owner Gus Rancatore. "But I love frozen fruits in almost any forms: Mexican paletas, Hawaiian shaved ice, and the variety of frozen fruit products at place like People's Pops in New York City. Fresh fruit pops and ices are probably my favorite "new thing" in the ice cream business. That's high praise coming from Rancatore, who's widely considered an authority in all matters of artisanal ice cream. For three years now, Rancatore and Toscanini's cake expert Jennifer Dunn have been making their own version of puréed fruit pops, albeit in push-up form.
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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