299 Lygon Street
Carlton VIC 3053
(03) 9347 4596
Many gelato fans were saddened by the closing of pop-up gelateria Pidapipó, but fear not as it’s back just in time for summer, and this time it’s for good. After closing the doors in June, owner Lisa Valmorbida has been spending her time perfecting her gelato recipes, and is relaunching Pidapipó TODAY in a new location just a few doors down from the original pop up.
Named after an Italian version of a Simon Says-style game she used to play with her nonno, Pidapipó is Valmorbida’s first solo venture after working in numerous restaurants such as Donovans as a qualified chef. After deciding she wanted to focus on the sweet side of the hospitality industry, she drew on her Italian heritage and jumped on a plane to Carpigiani Gelato University where she learned how to make ‘real Italian gelato’.
After returning home, Valmorbida decided to combine the traditional Italian techniques she’d learnt with modern ingredients and flavor combinations to create Pidapipó’s signature flavors. Favourites include Fior Di Latte, Bacio, Peanut Butter, Salted Caramel, and a range of sorbets such as Mojito flavored, Pinacolada and Passionfruit. “Since it’s Christmas, we’re also opening with some Christmasy flavours like eggnog and Christmas pudding,” says Valmorbida.
Valmorbida has also collaborated with a number of chefs, designers and people outside of the food industry to create unique flavor combinations to be released as special editions throughout the year. First to be released is her collaboration with Melbourne food van and donut guru Raph Rashid, where she has created a “Coke Float” gelato inspired by his recipe from his new book ‘Hungry for That’.
Made fresh from scratch daily, Pidapipó prides itself on using the highest quality ingredients from Italian and local producers, including pistachios from Bronte in Sicily, hazlenuts from Piedmont, milk from cows in Warnambool and cheese from St Kilda cheese monger La Formaggeria. Nic Dowse aka Honey Fingers has also set up a bee’s nest on Pidapipó’s rooftop where they will source honey for their flavours.
Pidapipó will also serve more than just gelato – sweet brioche rolls will also be available to make your very own Italian ice cream sandwiches, and traditional Italian affagatos will also be available: “In Italy, an affogato has all sorts of different toppings,” says Valmorbida, “not just coffee. So we’re implementing that concept and will have chocolate sauce, zabaglione, amarena (Italian sour cherry) and espresso toppings.” There’s also a chocolate tap behind the counter to coat the inside of your cone with dark, milk or white chocolate.
Designed by Melbourne interior architect Rabindra Naidoo, the space is inspired by Italian design of the 50’s and 60’s and features unrendered walls, wooden shelving, and a large marble counter that dominates the space. Inlaid in the counter are the silver tins that house the gelato, keeping it at the optimum temperature.
Pidapipó will also host resident DJ’s regularly on Friday nights including Laila Sakini, Edd Fisher and DJ Prequel, making Pidapipó a must visit this Summer.