Cape Town · gelato
Moro Gelato
Moro is the clearest carrier of Cape Town's Italian-immigrant gelato technique still operating today, verified through a direct, on-record interview with the maker rather than marketing copy, and it is explicit about which of its ingredients are imported for quality reasons and which are sourced locally and seasonally.
What to order
Bacio di Dama (hazelnut gelato with chocolate ganache, toasted almonds) — named and photographed in the Daily Maverick profile
What we know
- Founders trained at Sorbetteria Castiglione in Bologna before opening; started as a market cart before the first shop (Long Street, 2017)
- Traditional pozzetti storage (sunken, sealed wells) used specifically to avoid artificial stabilisers — stated as deliberate technique on their own site
- Named, sourced ingredient provenance for imported components: Belgian chocolate, Piedmont hazelnuts, and pistachios specifically from Bronte on Mount Etna ('the roots are in the lava... not like the Turkish ones' — Stefano Moro)
- Deliberate South African flavour adaptation alongside Italian classics — rooibos, hertzoggie cookie — explicitly framed by the founder as 'Italian heart and South African hands'
- Made fresh to sell same-day, no six-month freezer storage, per founder's own account
- Status
- open
- Address
- 165 Long Street, Cape Town City Centre, Cape Town
- Maker
- Stefano Moro (gelato maker/founder) and Heine van Wyk (co-founder)
- Opened
- 2017
- Website
- www.moro.co.za/
- Last checked
- 2026-08-21
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