Even though the days are getting shorter and the weather is getting cooler, our ongoing quest for gelato continues. After a function in Prahran’s Chapel Street Benny and I were in the mood for a late night frozen treat – but should we go to Gelato Messina or Pidapipó?
Easy choice – Pidapipó. We were keen to try something new, having been to
Gelato Messina a couple of times (but only in Sydney – we haven’t visited any of the Melbourne outlets yet). However there was a long queue, extending out into Chapel Street. Will the gelato be worth the wait?
Passionfruit and pistachio gelato
Pidapipó has two outlets – the original gelateria in Carlton, with the Windsor venue opening earlier this year. At Windsor there isn’t a huge amount of space inside – room for only two tiny tables and a few seats – but there is a sizable gelato laboratory where the team concocts new flavour experiences. And the name? Pidapipó is a game that was played by Lisa (the owner) with her nonno (grandfather).
The gelato is handmade every day from quality Italian and local ingredients and stored in traditional pozzetti. On our visit there were 18 flavours on offer, both gelato (dairy) and sorbetto (non-dairy). Servings are in cups or cones – one, two or three scoops – and takeaway tubs (half or one litre) are also available. Other menu items include Sicilian brioche filled with gelato, affogato and frappé (Italian milkshake). Note that for an extra dollar you can be truly decadent and have a topping of hot Nutella or whipped cream.
As usual, both Benny and I had two scoops in waffle cones (no toppings). Despite the long queue waiting patiently for their gelato hit, tastings were freely offered to help us choose.
The special flavour of “gelato liaison” – bushwattle and macadamia – sounded intriguing, and on our server’s recommendation I paired it with bacio. The roasted bushwattle seeds have a mild coffee flavour, and the combination worked brilliantly (how can you go wrong with coffee and chocolate?). The gelato was smooth and creamy, with superb flavours.
Mascarpone, berry, and hazelnut biscotti sounded like a great flavour combination and was Benny’s first choice, but it had run out – the shop had been so busy that the staff had no chance to change the menu, handwritten on the wall. So Benny recreated it from mascarpone and raspberry, paired with hazelnut. Both had a beautiful creamy texture and despite the missing crunch of the biscotti, the flavour combination was as good as expected.
Less than a week later we were back in Chapel Street, and couldn’t resist another tasting. Even better, there was no queue! Chapel Street was much quieter on a rainy Monday night… and there were some new flavours on the Pidapipó menu.
This time I had passionfruit paired with pistachio (see first pic). The passionfruit – one of the sorbetto flavours – was one of the best I have tasted, capturing the wonderful sweet acidity of the fresh fruit. The pistachio was rich and creamy, with a gorgeous subtle nuttiness – and the brownish colour clearly showed the product was totally natural, without any artificial colouring.
Benny was very happy because coconut, his favourite flavour, was now on the menu – the only decision needed was what to pair with it. His pick was raspberry swirl with meringue. The coconut was velvety smooth – intense flavour but without any coconut pieces. The second flavour was a great match, with a fresh fruity hit from the slick of pureed raspberry.
Verdict
We loved it and if you need to queue, the wait is totally worth it.
Overall
Fantastic gelato – we will definitely be returning (again) to continue working through the other flavours. And to try a gelato-filled brioche.
Find it at
Pidapipó
85 Chapel Street
Windsor Vic 3181
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