Pidapipo Laboratorio Fitzroy

Choice Of 2 Flavours Extras

Choice of 3 Flavours Extras

Choice of 4 Flavours Extras

Half Bacio, Half Hazelnut Gelato, With Chocolate Sauce In The Centre, Glazed With Milk Chocolate & Feuilletine

Sicilian Pistachio Sorbet

Fior Di Latte Gelato With Raspberry Jam.

Fior Di Latte And Salted Caramel Gelato Encased In A Crunchy Milk Chocolate And Honeycomb Shell. Exclusive Gelato Bar In Partnership With The Melbourne International Film Festival.

Serves 2-3. Comes In A Tub Ready To Pour.

Piemonte Whole Hazelnuts Coated In 46% Dominican Republic Single Origin Milk Chocolate, Hazelnut Praline, And Feuilletine

Roasted Almonds Covered In 72% Dominican Republic Single Origin Dark Chocolate

Piemonte Whole Hazelnuts Coated In 46% Dominican Republic Single Origin Milk Chocolate, Hazelnut Praline, And Feuilletine

Roasted Almonds Covered In 72% Dominican Republic Single Origin Dark Chocolate

72% Single Origin Dominica Republic Dark Chocolate, With Crunchy Caramel

White Chocolate 31%, Made From Dominican Republic Single Origin Cocoa Butter

31% Dominican Republic Single Origin Chocolate, With Crunchy Macadamia

Whole Peanuts Covered In 46% Dominican Republic Single Origin Milk Chocolate

Whole Macadamia Covered In 31% Dominican Republic Single Origin White Chocolate

Whole Roasted Almonds Covered In 46% Dominican Republic Single Origin Milk Chocolate

Artisanal Milk Chocolate 46%, With Dominican Republic Single Origin Cocoa And Whole Italian Roasted Hazelnuts

Rich Decadent Artisanal 72% Dark Chocolate Bar, With Single Origin Dominican Republic Cocoa

Milk Chocolate 46%, Made From Dominican Republic Single Origin Cocoa

72% Dominican Republic Single Origin Dark Chocolate, With Crunchy Coffee Bites

46% Dominican Republic Single Origin Milk Chocolate, With Cocoa Nibs

Honeycomb Covered In Milk Chocolate

Peanuts Covered In Milk Chocolate

We Teamed Up With Our Favourite Illustrator Jean Jullien And Created 60 Accessible Recipes For Any Gelato Connoisseur. Centred Around Seasonality – Gelato Eight Days A Week Will Give You The Freshest And Most Contemporary Introduction To The Art Of Gelato Making.