Moro Gelato dscribes a gelato master as "just like a chef, but cooks below zero degrees". He uses only the best ingredients. quality is his obsession, and since the gelato master Stefano Moro has never met a unicorn or seen bubble gum growing on a tree, you’ll never find those flavours in his recipe book. He’s an artisan that doesn’t use colourants or other chemical shortcuts.

Moro makes gelato like it used to be made, by hand, from scratch, and with seasonal ingredients. To help preserve the gelato in a natural way they also use the traditional “pozzetti”, the sunken counters where gelato is protected from air, light and temperature fluctuation.

At Moro they make slow food, instead of fast food.