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By Marissa Ciampi
November 22, 2019
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Mapo Newtown

A sustainable ice cream shop with lots of dairy and vegan options.
By Marissa Ciampi
November 22, 2019
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Newtown's newest ice cream joint is scooping quality gelato with a focus on sustainable ingredients. Italian-born owner Matteo Pochintesta is an architect-turned-gelato maker who trained under the owner of Milan's gelateria Ciacco — and recently returned to Sydney to put his skills to the test. Sure, there are plenty of gelato shops along King Street, but Pochintesta is bringing a purist's sensibility to the local ice cream game. That means he's not turning out complicated flavour creations.

Instead, Pochintesta is focusing on using the highest quality ingredients and all seasonal fruit. Signature flavours include the pistachio, made with certified premium Sicilian nuts, and the single-origin chocolate gianduja — both are vegan. Other traditional Italian flavours include the fior di latte and the stracciatella (chocolate chip), both made with Barambah organic milk. Flavours are limited to 12–14 at a time, with plenty of specials on offer. As the choices are quite straightforward, it's suggested you mix two — and, with the 'one scoop with two flavours' option only costing 50 cents extra, there's really no excuse not to.

Images: Kitti Gould. 

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