M’O Il Gelato was born from a dream. It’s a story that started with a couple of friends who came from vastly different backgrounds but shared a mutual passion for gelato. Real gelato, that is. Gelato that is rich and creamy, made “like it used to be”—or even better. But when they looked around, they realized the real thing was hard to find. So in May, 2011, they opened the first Mo gelateria in Nolita, in New York City.

Top quality starts with the best ingredients, carefully sourced, completely natural, and whenever possible, local and seasonal. Why? Because fresh and organic simply tastes better. It’s also better for you and better for our world. But top-notch ingredients are only the first step. They need to be supplemented with constant research, innovation, and flawless execution in order to create a gelato where those fantastic ingredients, bursting with flavor, can always shine through.

Marco Vighi, a pastry chef who has spent years making artisanal gelato, today spends his time perfecting and developing new gelato flavors in his laboratory in Italy. He flies back and forth to New York several times a year for quality control and to introduce the new flavors.

Top quality ingredients and unmatched technique are what set Mo il Gelato apart from crowd. Come and have a taste, and we’re sure you’ll agree.

Mo il gelato is 100% natural.
No artificial flavorings, colorings, preservatives, or emulsifier are added.