Overview
Whether it's breakfast in bed or a cafe feast, celebrating Mother's Day usually means kicking off the festivities with a thoughtful spread. This year, Pidapipo has teamed up with long-time friend, renowned cook and mother of two, Julia Busuttil Nishimura, on a limited-edition sweet treat that riffs on this idea.
Drawing from Nishimura's much-loved Around the Table cookbook, together they've put a spin on her Roman maritozzi recipe. Traditionally enjoyed by Italians for breakfast, Nishimura's method sees these soft, cream-filled brioche buns infused with lemon and orange zest, vanilla and honey. However, Pidapipo is getting a little creative, swapping the cream for two gelato flavours.
Baked by hand at Pidapipo's Fitzroy Laboratorio, these pillowy Mother's Day treats are available in panna (cream) and mochaccino (coffee and chocolate) flavours, topped with fluffy whipped cream before being finished with a drizzle of mocha fudge sauce. Finally, an Amarena cherry completes the dessert — a symbolic reference to matriarchs everywhere. Served on a gold Italian-style pastry tray, this touch hints at the pastry's Roman origins.
"It's always such a pleasure working with Julia, and her recipes are always incredible," says Pidapipo Chef and Co-Founder Lisa Valmorbida. "This collaboration with Lisa, a fellow mum, reimagines that breakfast in bed ritual through a delicious dessert that celebrates the wonderful women in our lives," adds Nishimura.
Available in-store only at Pidapipo locations from Friday, May 2–Friday, May 16, this collaboration goes beyond whipping up a one-of-a-kind dessert. For one extraordinary session on Saturday, May 10, Nishimura and Valmorbida will host an intimate maritozzi cooking class in the Fitzroy Laboratorio. Spanning two hours of hands-on fun, guests will learn the traditions behind the dessert before kneading, baking and assembling their own. Then it's time to dig in.
Throughout the class, you'll learn about Pidapipo's gelato-making process and watch how the panna and mochaccino are churned to perfection using fresh ingredients. Priced at $160, each ticket also includes a Pidapipo hot chocolate on arrival and a copy of Nishimura's newest cookbook, Good Cooking Every Day. Plus, you'll score a copy of Valmorbida's cookbook, Pidapipo: Gelato Eight Days a Week and a 500ml take-home tub of gelato.
Julia Busuttil Nishimura's Mother's Day Maritozzi is available in-store at all Pidapipo locations from Friday, May 2–Friday, May 16. The Pidapipo Maritozzi Cooking Class with Julia Busutill Nishimura is happening Saturday, May 10, from 10am–12pm. Head to the website for more information.