2 two nights accommodations, a half-day cooking course with lunch or dinner, and a recipe ...
Moro Gelato: Home of authentic Italian sorbet and gelato on Long Street
The upmarket gelateria serving the best of Italy in the Mother City
Walking down Long Street I couldn’t help but notice the polished look of Moro Gelato. The marble countertops, pastel walls and gold finishes intrigued me, so I had to pop in to see what’s on offer.
Brainchild of Stefano Moro, Moro Gelato is all about serving fresh, Italian-style gelato and sorbet. And it’s a passion that has been brewing in Stefano for decades: “It was around 1982 when I was at the seaside at my grandmother’s house, and she received one of the first home-making gelato machines”.
According to Stefano, his grandfather was contacted by one of the biggest gelato-making machine companies in Italy, Carpigiani, who wanted to adopt his grandfather’s innovative vertical mechanical movement of the washing machine for their gelato machines. “Turning it vertical makes it easier for commercial ice-cream makers,” says Stefano as he reminisces on one of his earliest encounters with gelato. Even though grandfather Moro was the brains behind the success of many commercial ice-cream companies that we know today, Stefano insists on using the old-school horizontal mechanical method of producing gelato: “The quality is higher,” explains Stefano, “it has more taste, and even though it’s less volume and less income, at least the quality is better”.
The modern establishment incorporates the love of family and food, and this is evident in the running of Moro Gelato in Long Street. The triple-threat team consists of co-owners Stefano Moro and Heine Van Wyk, who lived in Italy for 15 years and is a connoisseur of Italian cuisine and gelato. Along with Heine’s sister Charlene Stephenson who prepares the gelato according to Stefanos recipes, this mean team will take your taste buds on a journey you’ll never forget.
And when it comes to flavours, Stefano is bold and experimental. From the traditional Cioccolato (chocolate) and Pecan Pie, there is something for every palate. Not to mention, with 100% natural ingredients, no preservatives, colourants or hydrogenated fats , Moro Gelato offers a guilt-free experience of the finest authentic Italian dessert. Vegans will also be happy to know that Moro Gelato serves up 100% dairy-free sorbet as well.
Inspired by Moro’s love of dessert, the gelateria resembles his favourite bakery called Pasticceria Lanfranchi in Cremona, Italy, which dates back to the 1800s: “They make the best desserts and chocolate. It looks something like this,” says Stephano gesturing towards the pastel walls and high ceiling, “just with more opulence and real marble”.
So next time you are stauntering down one of the Mother City’s famous strips, be sure to pop into Moro Gelato.
Tip: Try one of gelatician Stefanos favourites: Tiramisu gelato. This unique offering is made with fresh Mascarpone from an Italian producer in South Africa. The gelato is layered with finger biscuits, drenched in coffee syrup, cocoa, and authentic Italian custard made with egg yolk, lemon skin, sugar and milk.
The Bill: Cups range between R25 for a kiddies cup of one flavour and goes up to R65 for four flavours | Small cones cost R35 | Milkshakes cost R45 | Takeaway couch boxes of 1/2kg for up to 3 flavours cost R120 and 1kg for up to 4 flavours cost R220
By Marian Volkwyn
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