Who Speaks about us
We don’t make ice cream. We make the authentic artisan gelato. And, we have been making it for 4 generations.
We are a historic artisan gelato parlour specialising in creating the authentic artisan gelato from 4 generations.
No bar, no coffee shop, no pastry shop.
We make our artisan gelato by following our antique family recipe dating from 1840, which our family has kept alive for over 120 years.
To prepare our gelato, we start with freshly squeezed milk from the Alta Murgia’s pastures, extremely fresh free-range eggs, and very fine sugar.
On these bases, we add only the finest raw ingredients, such as the best vanillas in the world (Madagascar, Tahiti and Mexico), the Bronte pistachio P.D.O. (from Protected Designation of Origin), a global excellence, the Tonda Gentile Trilobata Piedmont Hazelnut P.G.I. (from Protected Geographical Indication), local almonds from Ruvo di Puglia and a varied selection of 28 different cocoa beans coming from four distinct continents.
We propose nine gelato flavours that will make you live a unique tasting experience.
Our gelato flavours are the following:
- King’s Cream 1840 (Vanilla flavour)
- King’s Sceptre (made with Iranian saffron)
- Crunchy nougat with locally sourced almonds from Ruvo di Puglia
- Bronte Pistachio P.D.O. certified.
- The Tonda Gentile Trilobata Piedmont Hazelnut delle Langhe P.G.I. certified.
- Bitter Piedmont Gianduia P.G.I. certified
- Whole pure Chocolate
- Black truffle
- Superior Coffee
No bar, no coffee shop, no pastry shop.
We make our artisan gelato by following our antique family recipe dating from 1840, which our family has kept alive for over 120 years.
To prepare our gelato, we start with freshly squeezed milk from the Alta Murgia’s pastures, extremely fresh free-range eggs, and very fine sugar.
On these bases, we add only the finest raw ingredients, such as the best vanillas in the world (Madagascar, Tahiti and Mexico), the Bronte pistachio P.D.O. (from Protected Designation of Origin), a global excellence, the Tonda Gentile Trilobata Piedmont Hazelnut P.G.I. (from Protected Geographical Indication), local almonds from Ruvo di Puglia and a varied selection of 28 different cocoa beans coming from four distinct continents.
We propose nine gelato flavours that will make you live a unique tasting experience.
Our gelato flavours are the following:
- King’s Cream 1840 (Vanilla flavour)
- King’s Sceptre (made with Iranian saffron)
- Crunchy nougat with locally sourced almonds from Ruvo di Puglia
- Bronte Pistachio P.D.O. certified.
- The Tonda Gentile Trilobata Piedmont Hazelnut delle Langhe P.G.I. certified.
- Bitter Piedmont Gianduia P.G.I. certified
- Whole pure Chocolate
- Black truffle
- Superior Coffee
Why is our artisan gelato the nicest?
- Historical recipe from 1840. We are the only ones in Italy and in Europe proposing a gelato made according to the original recipe from 1840, awarded by King Ferdinand II of Bourbon.
- Extraordinarily fresh and finest certified raw ingredients of excellence.We only use freshly squeezed milk from local pastures, extremely crispy free-range eggs, and only the best and the finest raw ingredients coming from all over the world.
- We strictly do not use any industrially produced ingredients, powders, semi-finished products, emulsifiers, and hydrogenated fats. The only industrial product that we use is the standard cooking sugar.
- Only 8 flavours are always available. They are prepared with traditional methods whilst following a long, slow and accurate processing.
- It is a unique tasting experience, which is strongly recommended, especially to gastronomic explorers, connoisseurs of fine cuisine and art lovers.
- Our gelato parlour is an open laboratory at sight. The transparency of our entire production process allows us to give value to all the phases involved in the processing process, from processing the raw ingredients, to the batch freezing process of the “Gelato of yesteryear''.
- Over 1000 positive reviews on TripAdvisor, on Facebook, on Google were made by true food connoisseurs.
Reviews
Vittorio Sgarbi’s video testimonial
Vittorio Sgarbi is an Italian art critic, essayist, politician, tv celebrity, and opinionist. He has been several times a member of the parliament as well as of different city administrations.
It seems to me a beautiful invention that Ruvo of Puglia, along with the city’s cathedral and the Jatta’s collection (referring to Palazzo Jatta National Archaeological museum’s collection), also has the Mokambo artisan Gelateria, which embodies a cultural-gastronomic monument in itself.
You can’t refuse to come to Ruvo of Puglia, Ruvo was already a must-see, but now… If somebody would go to Ruvo and not stop by Mokambo, he would be an idiot!
Piero Armenti’s video testimonial
Italian journalist, blogger and entrepreneur. He owns the number-one Italian travelling agency based in Times Square, in New York City.
For those who visit Bari or the surrounding province, I believe that a stop-over here (at Mokambo) is something worth taking as a memorable memory when leaving. My greatest compliments to you guys, for the passion and the taste that are in this place. Bye guys!
Francesco Martucci video testimonial
“Pioneer of the contemporary pizza”, chef and tv celebrity. He is the owner of “I Masanielli” pizzeria and was nominated as the best pizza chef worldwide in 2019, 2020 and 2021 according to 50 Top Pizza online guide.
I have tasted a few things in this extraordinary place, which are really away from the usual gastro pseudo-connoisseur routes and are out of any concept of modern gelato parlours.
It was an extraordinary and truly remarkable experience!
Mokambo is undoubtedly worth the trip!
I travelled to Ruvo solely to taste Mokmabo’s legendary gelato, based on a friend's recommendation. As soon as I entered the place, I immediately realised that it was not like any other; it isn't a regular gelato parlour. It is pretty small but cosy, it’s a family-run business, which allows us, contemporary people, to taste a gelato of yesteryear. I have never eaten anything similar to it. It was an authentic tasting experience, driven by the Mokambo’s staff, who looked after us and treated their customers with their best interests in mind. They explained their gelato and recommended to us what to pick. As soon as I have the opportunity again, I will definitely go back to Mokambo. It was excellent.
Finalmente, per gli anziani come il sottoscritto, c'è la possibilità di ritornare ad assaporare il gelato di quando eravamo bambini. Ed è da bambino che Franco ha cominciato nel bar dei genitori a cimentarsi con la produzione di gelati con ingredienti sempre nuovi ma rigorosamente a km.0. Vi assicuro che la scelta degli ingredienti è la stessa come la stessa è l'attrezzatura tutt'ora usata, se passate da Ruvo vale la pena di provare un gelato Mokambo.
MOKAMBO AT HOME
Get the delightful, artisan Mokambo gelato straight from the freshly batch freezing process, directly to your home!
From today, thanks to the "Mokambo a Casa" home delivery service, you can get our artisan gelato, freshly whipped, directly to your home at no further delivery costs.
Click on the button below to find out how to receive our gelato comfortably delivered to your door.
MOKAMBO AT HOME
Get the delightful, artisan Mokambo gelato straight from the freshly batch freezing process, directly to your home!
