In Melbourne, icecream shops are not just places that sell icecream. They are laboratories that experiment with ingredients and flavours to create icecream, but better. They share the story behind every ingredient they use and, increasingly, they say they make their own chocolate from scratch.
Pidapipo is one of these businesses, and one that does it all very well. The icecream is incredible, scoops generous, branding on point. At this location in Fitzroy (because there are a few scattered around the city), there is large window looking into their “laboratory”, a space filled with creators, creating.
Pidapipo was founded by Lisa Valmorbida who learnt the art and science of gelato making in Bologna, Italy. She lives by certain rules: all gelato must be made from scratch in small batches only with fresh fruit and no artificial flavourings.
Coming back to chocolate, the definition of “from scratch” varies depending on the company. I tried to getter a better understanding of what “from scratch” meant for Pidapipo. According to the woman who served me, the chocolate was made in the room to the left, a room that I noticed was full of tempering machines, not chocolate making machines. The website suggests their chocolate is made with cocoa beans from the Dominican Republic but not whether they make it or someone else. It’s all a bit of a mystery, and I’m not quite sure why.
The hot chocolate thought… Whoa. Made with 72% dark chocolate with a scoop of fior di latte and marshmallow gelato and topped with hazelnut croccante. Only available during the colder months of the year (which isn’t many in Australia) so plan your trip accordingly. Luckily, it is never too cold for gelato here. So my recommendation is to have a hot chocolate, go for a walk around Fitzroy and then come back for a scoop of gelato (maybe chocolate too). You’re welcome.
Pidapipo, 429-431 Brunswick St, Fitzroy, Melbourne, Australia Open Sunday to Thursday 12pm-10pm and Friday to Saturday 12pm to 11pm. Pidapipo.com
