Now they have three Cape Town shops all with the same old-world elegance inspired by Pasticceria Lanfranchi in Cremona, decorated in pastel pistachio, cream and gold. They learned their skills from the best, at the Sorbetteria Castiglione in Bologna, then began selling from a gelato cart at Cape Town markets, opening their first shop in Long Street in 2017. It was clearly their duty to remedy that. Having met in Milan, where Stefano was a fashion photographer and Heine a model and designer, opening a gelateria was never part of their plan, until Stefano’s parents visiting them in Cape Town found there was nowhere to go for proper gelato.
Many years later and half the world away, I’m at Moro Gelato in Sea Point’s Regent Road to find out more from Stefano Moro and Heine van Wyk. Stefano Moro and Heine van Wyk bring the best of Italian gelato artisan tradition to Cape Town. The rainbow of flavours, strawberry, apricot or peach that tasted of the actual ripe fruits made gelato seem way more exciting and sophisticated than plain old ice cream, but I didn’t stop to wonder why those flavours tasted so fresh and appealing. The family had a weekend ritual of taking home a huge tub from the local gelateria filled with scoops of at least 10 different flavours that were deliberated over carefully, always cioccolato, nocciola, caffé, but then which fruits, and should stracciatella make the selection, this was something that didn’t need translation. Gelato I first experienced as an 18-year-old exchange student living with a family outside Milan, with barely a few words of Italian.
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