When Lisa Valmorbida opened Pidapipo as a small pop-up in 2013, she could only dream of opening not one, but two permanent gourmet gelato bars in some of Melbourne’s busiest streets.
A passion for Italian food and a hankering sweet tooth led Lisa to Carpigiani Gelato University. As the name suggests, there’s no better way to learn the art of gelato making. It was here that Lisa learned to use only the highest quality ingredients and create gelato in the true Italian way.
A pop-up in 2013 quickly led to Pidapipo’s first permanent location the following year. Since then Pidapipo has become a cult hit, offering both modern and traditional gelato flavours.
As Windsor’s Chapel Street began to develop culinary icons it made sense that when the timing was right for a second store, Lisa take her gelato south. Bustling Chapel Street has been home to Pidapipo since April 2016 and it didn’t take long for locals to fall in love.
The offerings are made fresh from scratch on-site each day using high quality ingredients from Italian and local producers. The pistachios come from Sicily, hazelnuts from Piedmont, milk from Warrnambool, cheese from St Kilda cheesemongers, La Formaggeria, and honey from bees that are kept on the roof of the Carlton store – an installation set up by Honey Fingers. To keep the delicious gelato fresh, it is stored the true Italian way, in stainless steel tins called pozzetti.
Before you even consider the range of daily flavours available, there are important decisions to be made. The choice between cup and cone is a divisive one when dining with friends. If you’ve chosen a cone the next step is to fill the boring end with dark, milk or white chocolate that luxuriously streams out of the tap.
When it comes to the gelato itself there are even more options. Choose between rich chocolate concoctions or refreshing fruity treats. The Windsor store is larger than the previous location, allowing Lisa and her team of gelato chefs to experiment further, creating exciting and intriguing flavours.
If you’re feeling adventurous a scoop or two of saffron risotto flavoured gelato might satisfy your cravings. Other new flavours include carrot cake with mascarpone, sticky date pudding or avocado and lime sorbet.
No celebration is complete without a gelato cake. There are options for everyone with selections including bacio and chocolate bombalaska, pumpkin pie, and banoffee pie.
The space has been designed by Rabindra Naidoo, who also helped design the Lygon Street store. For both stores inspiration was taken from Italian design of the 1950s and ’60s, but the Windsor store also incorporates different materials including terrazzo, steel, brass, marble, stainless steel and resin.
There’s limited seating out front – a great excuse to purchase a large takeaway container. Take a tub or two home with you to share with friends, or to enjoy by yourself.