Rea Silvia Gullì

Moou’s gelato began with a love story between Rea Silvia Gullì and her husband Ondrej, an engineer from Prague, who she met in Germany. Silvia and Ondrej used to meet in front of their favourite ice cream shop, dreaming, between one scoop and the next, of one day opening a gelateria together.That day has now arrived, and the two artisans look with a smile at their dream come true: Moou Gelateria Artigianale. Moou’s gelato is the perfect result of the passion, research and care that Rea and Ondrej put into the selection of their ingredients, which are all zero-mile and seasonal. There is also the dried fruit, strictly PGI, such as Tonda Gentile hazelnuts from Langhe and Bronte pistachio.The recipes are carefully balanced to give a product that is always creamy and captivating. Particular attention is also paid to current trends, and so the shop has many flavours that are water-based or made from cow’s milk with Agricoltura Simbiotica certification, given to the best agri-food production processes with the aim of restoring and improving the biodiversity and microbial functionality of the soil.The product studies are not limited to gelato; in fact, Moou is the first gelateria in Turin to date that makes its own wafer cones, which come in two tasty varieties: cinnamon or vanilla from Madagascar.