Mokambo Artisan Ice Cream Shop — Local services in Ruvo di Puglia

Me and my girlfriend found this place through Airbnb experience list. Vincenzo and his family are incredible! They make Gelato from real natural ingredients like it was done hundreds of years ago. Knowing exactly from which part of world their ingredients have been cultivated. They don'nt just but "some" chocolate in gelato, they first make chocolate from high quality cocoa beans. The same philosophy goes for other flavours (vanilla or should i say Kings cream was my favorite :) And it is always captivating when someone is very passionate about their topic. They where really excited and thankful to US for being able to share their passion for gelato. I'm not sure, if I should be writing this, as it was suprice to us (actually one of many) - but we were included into the process and not only they shared their recipe, but we were instructed to make our own gelato with all these world class ingredients. Together with such professionals, outcome was by far better then any gelato we have had during our Italy exploration. There is a downside to all of this! - You might become very picky about gelato after this :) Once one has had it all, one cannot accept with less. As You can see, I can not reccomend it enough! And if You are a foody, like to cook or love gelato,...

We have traveled to Italy many times, and are constantly on the lookout for good gelato. Sadly, every time we go, we find more and more “gelato artiginale” that is clearly not artisanal, and can only generously be called gelato. We learned long ago to avoid anything whipped up into mounds in a tray and/or of neon colors. We have found ourselves satisfied on a few occasions that we have found superior gelato. Oh, how wrong we were! What we once considered “good” can now only be described as “passable” at best. Our Mokambo Experience was well worth the price. To participate in making and eating gelato at the Mokambo Gelateria is to go back almost 200 years to the time before artificial flavors and colors, with actual natural ingredients rather than extracts. No milk powder, corn syrup, stabilizers or thickeners are used here. The passion that the owners have for their craft is clear. Is there another gelateria where cocoa beans are crushed into chocolate liquor on site? Where expensive pistachio nuts are used rather than trying (unsucessfully) to imitate the flavor using almonds and cashews? Those who complain about the higher price should make an effort to understand the expense in sourcing the traditional and strictly natural...

I can’t say enough about my visit to Mokambo. As a chef and gelatiere myself, I always set the bar low, but there is no bar for something you’ve never had before. Their craft, art, gelato is truly and completely their own world and therefore this is the only place in the world to have these delights. I opted for the blind experience and was blown away. Flavors that were familiar mingled with dimensions I never encountered and some ingredients, although I thought I knew, were completely new to me. Partly because either I had never had such quality ingredients or ones with the uniqueness cultivated in each’s correlating terroir. The care they take in highlighting those most special of ingredients, balancing and complementing them is masterful. What we like to eat is a matter of personal taste and I believe saying any food is ‘The best’ only means it’s your favorite. Whether or not you think their gelato is ‘The best’ is irrelevant. It is inimitable. Amazing. A one of a kind experience that you can only have in Ruvo di Puglia. If you are even slightly interested or find yourself close enough to go, don’t hesitate to. You’ll be welcomed warmly and leave with a new perspective on what gelato/ice...