Very sad to read that she had to close her shop due to "economic hardship", because of covid... That must have been really hard for someone so passionate about her product. I hope you're doing well Morgan.
I bought a cup of chocolate gelato from Morano Gelato, when it had this tiny space in this great men's clothing/cafe store in town, to sell gelato. Just a much more finished product than what you could get from the Ben and Jerry's store, which was next store. It was only there for like a spring and summer, and then it found a place in town, where there was a huge line, outside the store, every day. THEN she moved to Boston. Morgan looks so different. She was starting out and she didn't have her appearance thing down like she does now. It's kinda amazing when people KNOW what they want to do, to the point where they don't have time to be this 'slick' person on the exterior. And then your 'look' naturally evolves into this very easy to manage reality, as your dream becomes reality. I woulda had gelato every day, when she was in town, but lines were too long, like WAY too long. It was like going to a movie, and it's a blockbuster and there's a line down the block. When friends would come over for dinner and bring Morgan's gelato, I would just start in on the gelato while people were eating dinner.
Fantastic vid...but after making homemade ice cream for 10 yrs I fail to achieve the soft texture we see here...and nailing the milky style vanilla flavour without over creaming it seems impossible... Tips for the homemaker pleeease...
Nothing wrong with stabilizers and emulsifiers. Especially when the majority of the ones used in artisanal operations are derived from natural sources.
Egg yolks are used as emulsifiers, and tapioka flour as stabilizer - in Sicily they use corn starch, that is it. Buy her book if you do not believe me.
The way she smiles while talking about gelato explains it all 😍😍! I'm sold!
The narrator’s voice is so iconic! Great episode! Thank you so much for sharing this.
Best channel on TH-cam
Brava,
Complimenti per il tuo locale e la tua passione.
Do you want to kill me? 😢😢😢
I remember we had gelato in Italy twice a day, three scoops every time. Hazelnut and Nutella is to die for.
I miss Morano Gelato; it was always a must stop when I was in Chestnut Hill. I was so sorry to hear of its closing.
My dream business... love business
Awesome ... Ice cream chocelate, I like cremer ice. 😉😎❤👍👍👌
Very sad to read that she had to close her shop due to "economic hardship", because of covid... That must have been really hard for someone so passionate about her product. I hope you're doing well Morgan.
FANTASTIC
she is so sweet!
Need this in Nor Cal. We have a gelato drought up here. Seriously.
I bought a cup of chocolate gelato from Morano Gelato, when it had this tiny space in this great men's clothing/cafe store in town, to sell gelato. Just a much more finished product than what you could get from the Ben and Jerry's store, which was next store. It was only there for like a spring and summer, and then it found a place in town, where there was a huge line, outside the store, every day. THEN she moved to Boston. Morgan looks so different. She was starting out and she didn't have her appearance thing down like she does now. It's kinda amazing when people KNOW what they want to do, to the point where they don't have time to be this 'slick' person on the exterior. And then your 'look' naturally evolves into this very easy to manage reality, as your dream becomes reality. I woulda had gelato every day, when she was in town, but lines were too long, like WAY too long. It was like going to a movie, and it's a blockbuster and there's a line down the block. When friends would come over for dinner and bring Morgan's gelato, I would just start in on the gelato while people were eating dinner.
Big like
3:00- that doesn't look like a glass bottle to me.
Nice catch
can someone please tell me the song playing at 4:12 and at the end. please and THANK YOU!
perfect example of recipe from italy to the rest of the world
Finally! A real gelato..
If any of you are still wondering what gelato feels like, the texture is pretty much cold cake frosting.
P
L
9 pó
Very nice
Is it just me or does she really look like Cobbie Smudlers in the Marvel movies? I love watching this video living in Asia. ❤❤
Fantastic vid...but after making homemade ice cream for 10 yrs I fail to achieve the soft texture we see here...and nailing the milky style vanilla flavour without over creaming it seems impossible...
Tips for the homemaker pleeease...
@Duece Lee Music Thankyou. I will try that. My only concern would be less cream means more ice!!
my god, now my mouth is so watery
/EarLTubE same
I'm very impressed, totally awesome!!!
How many flavors you produce per day?
Tradução pfv
The Nutella is so good
I want to learn making gelato
Srinivasreddy Battula
Hello sir,
For making gelato please contact 8295322846.
Naresh chand
@@nareshchand1724 hello sir/madam
@@melisakufazvineyi6296 hi
Yummy 😍😋
Only thought the aging time not enough to be ITALIAN way to make traditional Italian gelato.
I'Like Gelato,,
She is so cute
How making gelato ice cream ?please !
Hello sir,
For gelato business please contact 8295322846
Naresh
I must have Pistachio Gelato
Bella chaoe
It looks amazing, however it's unhealthy because she used direct fire on them, this is wrong point
I wasnt that much of a fan, i like the hardness of 'american ice cream' , gelato is too soft for me. Everyones different, the flavor was great though.
when i tasted the gelato for the first time
I left the american ice cream
I wish I could marry her
Yummyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy
😂😂😂😂😊😊😊😊
how i can buy gelato cream mechine ????i come from vietnamese.please sent to my email
thanhtung9117 Nguyen , there are many gelato machines, search it from google. Email the Factory, they will refer your location's distributor.
Contact Advanced Gourmet Products at USA greensboro NC
I am master of ice cream 🍦😍
I love you
@paper towel and that is?
Hello dear
carpigiani would disagree about the biggest gelato machine
Rip they closed
I wanna marry her
Shes a lesbian
I like ice cream
Antes Ops. M. Nni. GHa
It didn't melt because it's all gum...not italian
I mean
She lived and worked in Italy.
Ill take her word for it
full of stabilizators and emulsifiers
no artisinal can be seen here
Nothing wrong with stabilizers and emulsifiers. Especially when the majority of the ones used in artisanal operations are derived from natural sources.
Egg yolks are used as emulsifiers, and tapioka flour as stabilizer - in Sicily they use corn starch, that is it.
Buy her book if you do not believe me.