Moro Gelato Long Street

You won’t see mounds of brightly colored ice cream piled high behind glass here. Instead, the gelato is kept hidden inside *pozzetti* – traditional sunken stainless steel counters that keep the product protected from air, light, and oxidation until the moment it is scooped. This specific storage method is the first signal of Stefano Moro’s approach, which prioritizes precise temperature and texture over visual display. Moro comes from a lineage of Italian machine manufacturers, and that engineering background informs the production. The gelato is churned using horizontal mechanical mixers – an older, slower method that yields a denser, smoother result than modern air-injected commercial varieties. It is a strict "slow food" operation where everything is made from scratch using natural ingredients, avoiding hydrogenated fats and preservatives completely. The shop itself is a compact, polished boutique on Long Street, fitted with marble countertops and gold accents that feel distinctly European against the city center’s backdrop. While the gelato is the main draw, the two continuous chocolate taps behind the counter often dictate the final order. Whether you choose a cup or a cone, the server typically dips a wafer biscuit into either the white or milk chocolate stream before handing it over. The menu shifts with the seasons, particularly the sorbets like mandarin or passion fruit, but staples like the Marchese – a Tahitian vanilla with macadamia nut butter and caramelized almonds – are usually available. It is a small space, so you often end up eating on the sidewalk once the few interior spots are taken.