Casanova Gelato parlour closed temporarily after glass ice cream cover shatters

Casanova Gelato parlour closed temporarily after glass ice cream cover shatters

A popular Cork ice cream parlour has been forced to close temporarily after the glass cover over the ice cream shattered on Saturday night.

Barbara Bonato arrived at Casanova Gelato on George's Quay at 6am on Sunday morning to open the store but found the glass cover was in pieces.

Barbara and her husband Andrea, who co-owns the store, checked CCTV footage of the store and found that it had broken of its own accord during the night.

Speaking to The Echo, her husband and co-owner Andrea said it was a “total shock” and a “disaster” but that they hoped to find a temporary solution to ensure the store can reopen this Friday.

Remnants of the glass ice cream cover which shattered at Casanova Gelato in Cork on Saturday night, forcing the store to close temporarily.
Remnants of the glass ice cream cover which shattered at Casanova Gelato in Cork on Saturday night, forcing the store to close temporarily.

“The glass was made by an Italian company and we have to wait on the insurance to come back now until we can get a new one,” he explained.

“Then we would have to get the new one shipped from Italy and installed here so that could take weeks.

“So in the meantime, we hope to find a temporary solution in the coming days to ensure that we can open on Friday,” he added.

“It was a total shock to see that the glass was broken this morning but we are happy that it didn’t happen during the day when customers were in the store.

“The glass is tempered so it’s not very sharp but still we wouldn’t have liked it to happen when customers were there.” The popular ice cream parlour was established after the Bonato couple fell in love with Ireland and decided to open their store in Cork.

Andrea attended a Gelato institute and studied for a number of years before the couple decided to open the store.

They also both worked together in a number of highly regarded gelato parlours in Italy for several years and attended courses in confectionary and various other gelato techniques.

More in this section

Sponsored Content