paindecampagne

thoughts on food, culture, and community

Friday Photo: Morano Gelato, Hanover, New Hampshire

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These whipped cloud-like mounds of gelato display the dessert’s luxuriousness. July 2013.

Being the daughter of a dairy farmer, I have an incredible weakness for dairy products, especially ice cream. However, even I admit that once you taste gelato, like that of Morano Gelato in Hanover, New Hampshire, there’s no turning back.

According to the Morano website, gelato differs from American ice cream in three main ways: gelato has a lower butterfat content (4-9% verses 14-25%), is less dense than traditional ice cream (20-30% air verses 50%), and is served at 10-15 degrees warmer than traditional ice cream is. These qualities allow gelato to pack an incredibly rich, creamy mouthfeel, so decadent that only a few spoonfuls are endlessly satisfying. No triple-decker cone is needed here.

Called “the best gelato in America” by Forbes magazine, the gelato at Morano is made fresh daily and sells out every evening. Come early to try out flavors like Almond, English Custard, or Dark Chocolate — which was too rich for even me — or to sample classic Italian espressos and sandwiches amid the boutique’s chic décor and outdoor seating.

57 South Main Street
Hanover, New Hampshire

Friday-Saturday, 11:00am-10pm
Tuesday-Thursday & Sunday, 11:00am-9:30pm

Hours change seasonally.

http://www.moranogelato.com/

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