Pidapipo Gelateria

Overview

I scream, you scream, we all scream for handmade artisan gelato. Yes, the days of the humble Bubble O' Bill are but a speck on your long overdue dental exam, replaced by the elaborate taste combinations of burnt butter, rosemary & chestnut and rhubarb & Vincotto swirl. These are just a few of the flavours on offer at the newly opened Pidapipo Gelateria, which after operating as a pop-up 'test lab' on Carlton's Faraday Street last summer has found a permanent home just around the corner at 299 Lygon Street.

The latest boutique ice-creamery bringing sugary goodness to Melbourne's inner north-east is the brainchild of Lisa Valmorbida, a graduate of Italy's Carpigiani Gelato University. As a sidenote, if the news that there's such a thing as Gelato University is making you question every decision you've ever made in life, then trust me, you're not alone.

Inspired by Valmorbida's grandfather, Pidapipo Gelateria combines modern ideas with traditional ice-cream making methods. The gelato is made fresh in store using ingredients from local and Italian producers, including pistachios from Sicily, milk from Warrnambool and honey harvested from the store's own rooftop beehive.

Every three months will see the launch of a new seasonal range of flavours, to go along with time-honoured Italian favourites such as fior di latte and ricotta & fig. Valmorbida will also collaborate with other chefs on special flavours, the first of which is a Coke float gelato inspired by local doughnut connoisseur and food-truck operator Raph Rashid.

Of course it wouldn't be a modern ice-cream store without head-pounding techno music. So every Friday night, Pidapipo will play host to a series of resident DJs, including Edd Fisher, Laila Sakini and DJ Prequel.

For more information, visit their website. Or if you just want to drool over pictures of gelato, they're on Instagram as well.