Morelli’s Gelato Caffè opens at the new Shangri-La Plaza Mall East Wing

The luxury choice in gelato has now expanded to offer more luscious offerings of gelato flavours, sundaes, Panini, antipasti, gourmet coffee and beverages. Morelli’s Gelato Caffè has opened its second location at the 2/L of the new Shangri-la Plaza Mall East Wing.

The UK-born brand of Morelli’s Gelato brought its grand tradition of gelato made fresh daily to the Philippines last year, when it opened shop at the Power Plant Mall. Since then, word that the flagship gelato shop of London’s famous Harrods was now in Manila had spread.

Brought to the Philippines by Global Restaurant Concepts, Inc. (GRCI), Morelli’s Gelato has over 100 years of gelato tradition behind it. Italian immigrant to the UK Guiseppe Morelli began by selling his homemade gelato from the back of his bicycle in 1907. Fifth-generation Bibi Morelli now serves as the continuing family enterprise’s business leader, bringing the brand to exclusive places like Cafe de Paris in Monaco and the Dubai Mall at the Burj Khalifa. The brand is now making inroads in Southeast Asia, the Middle East and Africa.

“Our little shop in Power Plant Mall was actually the first time for Morelli’s to open in Southeast Asia. We have since proven that the Philippines is ready for a very luxurious, very flavourful and incomparable gelato experience,” GRCI President and CEO Archie Rodriguez said.

While Morelli’s is bringing back some old favourites that was introduced in their first branch last year, like the Manila Special and Morelli’s Bacio, the caffè will be introducing new sundaes expected to captivate the discerning taste of Filipino patrons.

Morelli's Bacio

Vesuvio, a soft vanilla gelato served with chocolate cake, topped with chocolate sauce, caramelised almond and an ethereal mist will be one of the two new decadent desserts that will be unveiled in the Shangri-La Plaza launch.

Another new sundae concoction is Celestina, interestingly inspired by the daughter of Bibi Morelli. It is a chocolate, strawberry and soft vanilla gelato covered with chocolate sauce, fresh banana and strawberries and is served with fresh whipped cream and an ethereal mist.

Morelli’s also takes pride in the presentation of its gelato sundaes which are served in exquisite Murano glassware from Italy. Aside from offering 24 sundaes and 16 flavours of gelato, their new menu now also includes signature Italian wines imported exclusively for the caffè.

Morelli's Vesuvio

Bestselling Morelli’s flavours in the Philippines now include Pistachio, Hazelnut, Chocolate, Dulce de Leche and Lemon. Sundaes like the Morelli’s Bacio, Manila Special and Banana Royale, as well as their chocolate and strawberry gelato sundaes, are also gaining popularity.

Rodriguez pointed out that the market recognized that gelato was a healthier dessert choice compared to regular ice cream. Morelli’s Gelato, in particular, is milk based with just approximately 11% fat and 120 calories per scoop. It also has no hydrogenated fats and no artificial flavours.

“Gelato offers a more intense, fresh taste where flavours really stand out. It has less cold fat that coats the tongue and gets in the way of tasting things. Gelato's flavours come through directly and quickly then melt away, leaving a clean mouth. In short, you get more pleasure per mouthful with gelato,” Rodriguez said.

Morelli's Celestina

He added that the best way to experience what Conde Nast has called the “Best Gelato in London” is to try it firsthand.

“When people want a premium gelato experience, they turn to Morelli’s Gelato. It’s an international brand that is over 100 years old and carries a tradition of producing only the best gelato. Morelli’s Gelato opens only in choice locations where they can develop a loyal and discerning customer base. So it’s quite a privilege to have Morelli’s Gelato growing and expanding in the Philippines.”/Press Release

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Flavours of Iloilo 2012 Highlights: Lovin' February gastronomy

So how to start a month the month of Love in terms of gastronomy? I didn't have to try hard as they come on their own terms.After the revelry of Dinagyang, the next big celebrations in Iloilo are the Chinese new Year, Jaro Candelaria Feast and Paraw Regatta. And it was on the mid celebrations (Jaro Fiesta) that February gastronomy marked its start. I went to two fiestas during Candelaria - the rainforest inspired set up at the Jamerlan residence and one at Afrique's Jaro, where the restaurant business all began. But in between I just got a call informing me of a photoshoot happening at Days Hotel Iloilo and when I got there it was cakes, cakes and cakes all over. Tinapayan was readying for Valentine and the Heart Cakes were at the center of it all. The next day I was out to lunch at the Central Market and got to discover the old way of having Coffee on the Go at De Leonian Cafe . The month also brought in more discovery as for the first time I got to taste a hambu...

Oyster Cake and more new items at Tarzan Magic La Mien Noodle House

Now there's more reason to go back at my favorite noodle house in town! Tarzan Magic La Mien Noodle noodle along JM Basa street may just look like your ordinary Calle Real eatery serving turo-turo and Chinese specialties but once you've tried what's on their menu, you'd surely be back, again and again. A few days ago, I found myself enjoying their latest dish, Oyster Cake. Our order took long that we thought it was forgotten but when the plate of the oyster cake came to the table, we knew then why. It was cooked with a labour of love, the oyster meat was seasoned with delectable spices (the kusay being the most evident) then sauteed and made omelet style then smothered with, at first I thought just plain catsup, but it was a Chinese dressing/sauce which really complemented the oyster specialty. It was one good and savoury find that day. And they also have new noodle varieties and I think I hit the jackpot with my order - Spare Ribs La Mien. The taste of the s...

FLAVOURS OF ILOILO

Search This Blog