With flavors such as Sicilian cannoli with sheep’s-milk ricotta, candied orange and pistachio, and almond-and-rum crunch, is it any wonder this place is the best?
Buona Gelato: A Taste of Italy in the Upper Valley.Humorist Garrison Keillor has been quoted as saying that sweet corn is better than sex. He is wrong. Sex is good. Fresh sweet corn is good. But neither is as good as Morgan Morano's gelato.
The workday starts early for Morgan Morano, making fresh gelato the way they do in Italy. The Hanover business owner lived in the country for 6 years.
"The hot process entails a base from scratch. I use a combination of different sugars and liquids, water, cream; Sicilian-style so it is much less butterfat," Morano explained.
Minutes after it's made, the dessert hits the display case in Morano Gelato. There are various flavors each day, most of which are sourced from local farms.
Morano said, "A lot of places throughout America take a lot of shortcuts because they don't have the time, they don't have the passion, they don't have the energy and they want to save money, and that is why there isn't that great gelato."
Morano Gelato, called “the best gelato in America” by Forbes, announced the launch of its franchise system. Morano Gelato is seeking franchisees to serve its products nationwide, modeled after the success of the company’s New England shops.
Morano Gelato founder Morgan Morano has spent 15 years in the food industry and the past seven years studying the craft artisan Italian gelato, making it her mission to bring this Italian dessert to the U.S. in its traditional form. Her first two shops, in Hanover, New Hampshire, and Chestnut Hill, Massachusetts, have been smash successes, leading Forbes magazine to call her work “the best gelato in America.” Morano also wrote The Art of Making Gelato.
After strong interest and demand for franchising opportunities from across the country, Morano teamed up with industry franchise veteran Troy Taylor, who brings 30 years of experience as a franchisor and multiunit franchisee in fast food and casual dining, bringing start-up concepts to national chains. Morano Gelato is seeking owner/operators who have a passion to bring traditional Sicilian artisan gelato, sorbet, granita, Italian espresso, Italian hot chocolate, and more to their communities.
So I had pretty much given up on American gelato until I tasted some in the unlikeliest of places, the weekly summer-only Farmer’s Market in Hanover, NH. Now Hanover is a college town, and an Ivy League one at that, home to Dartmouth, so it makes sense they’d have some culturally diverse and interesting foodstuffs around, and they do (though not enough). Also, the town sits on the Vermont border and shares the regional aesthetic for ultra-fresh local products of high quality, with access to farmstand fruits and the area’s famed and mostly chemical-free dairy trade.
Business profile: Morano Gelato is a small New England-based company dedicated to promoting the art of gelato-making through its production of authentic Italian gelato in small, concentrated batches.
How it all began: I had always known I wanted to open my own dessert-related business. I lived in Italy on and off for six years during and after college and culinary school. It was there that I stumbled upon an amazing Sicilian gelato and pastry shop and developed a friendship with the owner. I worked for him one winter season and he taught me the art and tradition of gelatomaking. It completely resonated with me. I returned home and experimented with recipes, combining techniques I had learned making ice cream in pastry kitchens throughout New York City. In June 2010, Morano Gelato was born in Hanover, New Hampshire.