italian food safari gelato newtown

An Artisan and Sustainable Gelateria in Newtown and Bondi Beach. A little Laboratory where gelato is made everyday from raw and fresh ingredients.

We do not use aromas or colouring agents,

and nor do our suppliers.

Our gelato gets its taste and colour exclusively

from the raw materials we use,

depending on

the season and availability.

Our goal is quality.

We seek the best materials

from local farmers,

transform them

in the most pure and simple way

and deliver a gelato

light and genuine.

Our gelato melts and drips.

It’s never the same and it changes everyday.

It’s unique and imperfect.

the seasons and 

changes with

P.s. We also make it fresh everyday, so please don’t be upset if a flavour is finished. :)

We believe that taste is not enhanced

by the use of many ingredients,

but by the quality of what is good.

That is why we decided to do

a few simple flavours

all of our products

right in front of you.

Come in store and buy one of our custom made gift cards or get one online at  https://www.special.com.au/shop/mapo-gelato/

WHERE CHEFS EAT GELATO

A Newtown newbie is a fave among some of Sydney’s chefs, plus chocolate is a go-to. We’ve also got two fans of a salted caramel one made with Pepe Saya butter. 

Trisha Greentree,  10 William Street “ [My favourite] is without a doubt  MaPo  in Newtown. It’s a perfect combo with the best pizza in town,  Bella Brutta , nearby. Mapo is small-batched, keeping it freshly churned on higher rotation. Respected raw products are used, including milk from Barambah Organics to make the fior di latte flavour (a type of mozzarella) the best I have had, and  Pepe Saya butter  to make the salted caramel. They’re my two favourite flavours.

Pasi Petanen,  Cafe Paci “At the moment, I'm loving Matteo Pochintesta's MaPo in Newtown. The Pepe Saya butter sea-salt caramel in a cone is my new favourite. Hazelnut Piedmont is another favourite, served in the brioche bun."

Mitch Orr,  CicciaBella “MaPo in Newtown is my fave. It’s new, but it’s excellent. I always gravitate toward chocolate. Their flavours are really seasonal so I might opt for something fruit-based while it’s at its best.”

Mike Eggert,  Totti’s “I’m definitely torn between MaPo and Marrickville’s  Gelato Franco . They both have great sorbets and vegan options.

Continues at:  https://www.broadsheet.com.au/sydney/food-and-drink/article/where-chefs-eat-gelato-2019-edition

OPENING HOURS

Mon: 12pm - 10pm Tue: 12pm - 10pm Wed: 12pm - 10pm Thu: 12pm - 10.30pm Fri: 12pm - 11pm Sat: 12am -  11pm Sun: 12pm - 10pm

BONDI BEACH

Mon: 12pm - 10pm Tue: 12pm - 10pm Wed: 12pm - 10pm Thu: 12pm - 10pm Fri: 12pm - 10.30pm Sat: 12am -  10.30pm Sun: 12pm - 10pm

123 King St, Newtown NSW 2042, Australia

64-66 Campbell Parade, Bondi Beach NSW, Australia

General enquiries                                                     [email protected]

MapoBus and Mapocart bookings:                    [email protected]

(02) 8937 4919

To purchase photos visit http://photos.newtownbee.com

Tazza Cucina & Bar: Putting A Twist On Italian Cuisine

Tazza Cucina & Bar owner Rob Furnari is no stranger to Newtown. As a resident for nine years, he has enjoyed a number of restaurants in town, but felt that something was missing.

"I love the area," said Mr Furnari. "I felt Newtown had great restaurants and fun bars, but not the combination of both. So, that was my goal: to keep it upbeat and fun, but serve restaurant quality food."

Before Tazza Cucina & Bar opened in December 2015, its first incarnation, located in Fairfield and called Tazza Osteria & Bar, gained much success.

Having been operating for just a little over two years, Connecticut Magazine named Tazza Osteria & Bar its 2015 Best New Restaurant. It also won Best Appetizers for 2015 and 2016.

Both Tazza locations have the same menu, with the exception of pizzas being offered in the Fairfield restaurant. Mr Furnari describes Tazza's food as "creative Italian" with different twists. A number of dishes, like the broccoli rabe and sausage fajita and Gelato Meatballs, take a classic meal or dessert and make it their own.

Along with originality, what also makes Tazza Cucina & Bar unique are the specials and entertainment offered. On Mondays, bottles of wine are available for half price all day. Wednesday nights are Ladies Night where glasses of wine are just $4 and featured martinis are only $5. Live music is performed every Friday night, and during Sunday Brunch from 12:30 to 3:30 pm musicians play Caribbean steel drums.

Guests can choose from a variety of indoor and outdoor seating. The dining area, which seats 54, showcases a beautiful, floor-to-ceiling stone fireplace, as well as large black and white photos adorning the walls. The bar, which stretches almost the length of the entire restaurant, was built to be spacious enough for people to comfortably sit and have their meal and a bottle of wine. When weather permits, the patio is available for guests to enjoy the warm weather while sitting under umbrellas.

Also, Tazza Cucina & Bar offers off-premise catering, and trays to be picked up or delivered.

A Sampling from the Menu:

Appetizers: Twenty "Small Plate" options are on the menu and include the broccoli rabe and sausage fajita. A twist on a traditional broccoli rabe and sausage, Tazza's version comes on hot skillet with caramelized onions, hot chili peppers, sweet peppers, grilled sausage, broccoli rabe, served with rosemary and olive oil pita breads.

Salads: One of the most popular salads is the apple and Gorgonzola with baby spinach, lemon-raspberry vinaigrette, crispy prosciutto, apples, and crumbled Gorgonzola cheese.

Sandwich: La Spigola is a breaded, pan-fried Mediterranean sea bass with red onion, tomato, avocado, and lemon extra virgin olive oil. Sandwiches are served with a side of french fries or mista salad.

Pasta: Among the different Small Plates options, the standout pasta dish is the ricotta gnocchi. Made on the premises, it is served with a demi-glace mushroom sauce and is topped with shaved Asiago and Parmigiana-Reggiano cheese. Gluten-free pasta is also available.

Seafood: The "Not So Raw Bar" selection allows for purchasing clams, shrimp, and oysters per piece. Unlike a traditional raw bar, everything is cooked.

Entrees: A top selling dish is the grilled salmon, which is served with an apple Gorgonzola risotto and fresh horseradish.

Desserts: Dessert highlights include the Key lime crème brûlée and the gelato meatballs; the latter is new on the menu and offers three different flavors of gelato with pound cake on the outside. It is deep fried then topped with raspberry sauce. All desserts are made in house.

Kids' Meals: Children can choose from any of the available pastas, and the dish will be served in smaller kid- sized portion. Burgers, chicken parmesan, as well as chicken tenders and fries are available, too.

Martinis, Wine, and Beer: Tazza offers a selection of more than 30 wines by the glass, as well as ten beers on tap (five that stay, five that rotate). A popular martini choice is the Tazzmopolitan Martini, similar to a cosmopolitan but uses white cranberry juice. It also includes Absolut Citron Vodka and is garnished with a fresh lime.

Tazza Cucina & Bar, at 266 South Main Street in Newtown, next to Mathnasium, is open seven days a week. Kitchen hours are Monday through Thursday from 11:30 am to 9:30 pm, Friday and Saturday from 11:30 am to 10:30 pm, and Sunday from noon to 9:30 pm. Bar hours are Monday through Thursday from 11:30 am to 1:00 am, Friday and Saturday from 11:30 am to 2:00 am, and Sunday from noon to midnight. Takeout, catering, and seating reservations are accepted by calling 203-270-3425. For further information, visit tazzacucinabar.com or its Facebook page at facebook.com/tazzanewtown.

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• New Zealand
• Food & Drink

Newtown’s Mapo Gelato Has Opened a Slick Second Store Right Across the Road From Bondi Beach

Matteo Pochintesta expected a few things to be different when he opened an outpost of his Newtown gelato shop, Mapo , in Bondi. But he didn’t think he’d have to adjust his tried-and-true gelato recipe.

“It’s harder to make gelato in Bondi,” he tells Broadsheet . “Since we don’t use stabilisers, it melted quicker and the texture was a bit different. There’s also more salinity and humidity in the air, so we adjusted our recipe to accommodate that.”

The core of Mapo’s ethos is transparency. That means it uses no preservatives, thickeners or artificial tricks to create its perfectly creamy gelato. “We try to work simply, using simple flavours with good, raw organic ingredients. Nothing is hidden,” says Pochintesta.

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There are seasonal fruit flavours on top of its core offerings, which include fior di latte; Sicilian pistachio; Piedmont hazelnut (whose flavour Pochintesta describes as “like Nutella but better”); single-origin chocolate from Bolivia; and Pepe Saya sea-salt caramel.

“With changing flavours, we do what’s in season,” says Pochintesta. “We buy a lot of fruit, and the first one that gets ripe becomes gelato. It’s never planned too well.”

The method results in flavourful gelato that features ingredients when they’re at their best. The nectarine gelato is sweet, tart and tastes like an even more delicious version of the stone fruit. There’s also honeydew melon, salted coconut and fig. These mild fruits create a mellow, gently sweet gelato that ushers out the last of the summer.

“Here we’re trying to attract new customers, so we’re not doing much playing around with flavours,” he says. In Newtown, Mapo has collaborated with chefs such as Mitch Orr, who created a malt-and-bacon flavour. “Eventually we can do things that are more playful in Bondi, but for now we’re doing the classics.”

At the Bondi shop, Pochintesta once again reveals his past life as an architect, with a fit-out that combines industrial elements such as black track lighting, roughly rendered brick and sanded-back plaster with modular plywood workspaces. Boxes of waffle cones and fresh fruit are stored on high wall-mounted shelves, and in the centre of a stainless-steel counter are 16 silver-lidded pozzetti – traditional metal containers that keep the gelato at the precise temperature of -11 to -12 degrees, “the old school way”.

Bondi is a long way from the inner west, but when Pochintesta came upon the south Campbell Parade shop, he was inspired. “I’m from the Alps, and when you come from the mountains, you seek the sea. We found this shop facing the ocean, and it was really love at first sight. To go to work in front of the ocean and see the waves and the beach, it’s pretty rewarding.”

Mapo Bondi 64–66 Campbell Parade, Bondi Beach (02) 8937 4919

Hours Mon to Thu 12pm–10pm Fri & Sat 12pm–10:30pm Sun 12pm-10pm

maponewtown.com

Places mentioned

Bondi Beach

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Attenzione Food & Wine

Pep’s Italian Ice and Panini

Jolene's Sydney

Sal e Pepe Contemporary Italian Bistro

Fresh mozzarella, plum tomato sauce, fresh basil.

Fig Pizzette

Dried figs, prosciutto, gorgonzola cheese, EVOO and garlic topped with baby arugula and balsamic vinaigrette.

Dinner - Special - Appetizer

FRIED ZUCCHINI FLOWERS

RICOTTA STUFFED ZUCCHINI FLOWERS BATTERED AND FRIED OVER PLUM TOMATO SAUCE

Dinner - Specials - Soup

CREAM OF POTATO WITH CARAMELIZED ONION SOUP

Dinner - Special - Salad

APPLE SALAD

MIXED GREENS, SLICED APPLE, GRAPE TOMATOES, SHAVED CARROTS, CRAISINS, CARAMELIZED WALNUTS, RED ONIONS, GORGONZOLA, CREAMY BLUE CHEESE DRESSING.

Dinner - Specials - Entrees

CHICKEN CANNELLONI

FRESH PASTA TUBES STUFFED WITH GRILLED CHICKEN, SUN-DRIED TOMATOES AND SPINACH, PINK VODKA SAUCE AND MOZZARELLA CHEESE

WILD PACIFIC GROUPER

PAN SEARED FILET, LEMON WHITE WINE SAUCE WITH ASSORTED PEPPERS, MASHED POTATOES AND SAUTEED SPINACH

NEW YOUR STRIP STEAK

PORT WINE DEMI-GLACE, ROASTED POTATOES AND GREEN BEANS

ROASTED VEGETABLE RAVIOLI CHA CHA CHA

LEMON WHITE WINE SAUCE WITH FRESH TOMATOES, SWEET CORN AND CILANTRO

BEEF AND SAUSAGE RAGOUT

PLUM TOMATO SAUCE WITH SWEET ITALIAN SAUSAGE, GROUND BEEF, MUSHROOMS, CELERY, CARROTS, AND ONIONS OVER PAPPARDELLE.

Garlic Bread

EVOO, garlic, butter, Parmesan cheese and lemon.

Garlic Bread with Mozzarella

Garlic Bread with Gorgonzola

Baked Stuffed Mushrooms

Beef, sausage and Ritz cracker stuffing, white wine sauce.

Fried Calamari

Your choice of marinara sauce, chopped olives, and Parmesan or Balsamic glazed with hot and sweet peppers.

Nonna’s Beef Meatballs

Over San Marzano tomato sauce.

Steamed Manila Clams

White wine sauce with shallots, EVOO, butter, garlic and oregano.

Maine Mussels

Choice of gorgonzola cream sauce or white wine sauce with EVOO and garlic.

Angus Beef Bites

5 grilled beef tenderloin bites topped with a gorgonzola potato croquette, port wine demi-glace.

Arancini (Risotto Balls)

Fontina cheese rolled in Arborio rice, breaded and fried over plum tomato sauce.

Arugula and Beet Salad

Baby arugula, shaved carrots, roasted beets, haricot verts, red onions, gorgonzola potato croquettes, and sherry vinaigrette.

Hearts of Romaine, shaved carrots, glazed walnuts, craisins, sliced pear, creamy gorgonzola dressing.

Mista Salad

Mixed greens, grape tomatoes, croutons, mozzarella, carrots, balsamic vinaigrette.

Caesar Salad

Hearts of romaine, parmesan crackers, Parmesan cheese, House-made Caesar dressing.

Mrs. Marini’s Lasagna Bolognese

Layers of fresh pasta, Bolognese meat sauce, blend of three cheeses.

Ricotta Gnocchi Bolognese

Hand-made pasta dumplings, traditional Bolognese meat sauce.

Beef Stroganoff

Tender morsels of beef simmered in our savory stock with mushrooms, Onions and sour cream over house-made pappardelle.

Pappardelle with Meatballs

House-made pappardelle, plum tomato sauce topped with Nonna’s Beef meatballs.

Short Rib Ravioli

Braised short rib and fontina stuffing, sherry cream sauce with mushrooms, caramelized onions and roasted red peppers.

Seafood Ravioli

Stuffed with tilapia, salmon, bay scallops and shrimp, white wine sauce with artichoke hearts, fresh tomato, EVOO, garlic and crushed red pepper.

Fettuccine Pescatore

Spicy plum tomato sauce, scallops, shrimp, clams, calamari, fresh pasta.

Linguini alle Vongole

White wine sauce with baby clams in the shell, EVOO, garlic, herbs.

Baked Rigatoni

Vodka sauce, Sweet sausage topped with mozzarella, provolone and fontina.

Cavatelli Sal e Pepe

House-made ricotta cavatelli, pesto (contains pignoli nuts) white wine sauce with grilled chicken, asparagus, sun-dried tomatoes, EVOO and garlic.

Chicken Francese

Your choice of pasta or mashed potatoes and vegetable.

Chicken Marsala

Chicken Parmigiana

Chicken Piccata

Chicken Scarpariello

Filet Mignon

9 oz. Certified Black Angus beef tenderloin, port wine demi-glace, mashed potatoes and vegetable.

Shrimp and Scallop Risotto

Arborio rice with shrimp, Bay scallops, fresh tomatoes, asparagus, Parmesan, prosecco, and cream.

Pork Chops a la Modena

2 6 oz. grilled pork chops, black truffle balsamic glaze with hot cherry peppers, caramelized onions, sweet potato puree and vegetable.

Veal Francese

Choice of pasta or mashed potatoes and vegetable.

Veal Marsala

Veal Parmigiana

Veal Piccata

Parmesan Tilapia

Parmesan encrusted filet, lemon white wine Beurre Blanc sauce with fresh tomatoes over green pea risotto.

Pistachio encrusted Salmon

Fresh Atlantic salmon, balsamic glaze, sweet potato puree and vegetable.

Eggplant Parmigiana

Sal e Pepe Kids Menu

Penne Pasta

Served plain, with butter or choice of tomato, meat or Alfredo sauce.

Meat Ravioli

Chicken Parmigiana with Penne

Chicken Tenders with Fries

Macaroni and Cheese

Cheese Pizzette

Dessert Menu

Nutella Mousse Pie

Our Signature dessert! Oreo cookie crust, Nutella mousse center, caramel, Heath Bar Crunch, Dark chocolate ganache.

Lady finger cookies soaked in espresso and Baileys layered with a decadent mascarpone and ricotta cream, salted caramel, and ganache.

Drunken Cherries (Gluten Free)

Vanilla ice cream topped with our grappa-infused Italian Amarena sour cherries, chocolate sauce and whipped cream.

Key Lime Pie

Graham cracker crust with key lime custard filling, whipped cream.

Pecan Bourbon Bread Pudding

Diced croissants with Georgia Pecans, vanilla custard; Topped with our Bourbon sauce and vanilla ice-cream.

Crème Brulee (Gluten Free)

Vanilla custard, caramelized Demerara sugar.

Chocolate Lava Cake

The Creamery’s vanilla ice cream, chocolate sauce, fresh whipped cream.

Gelato (Gluten Free)

Sal E Pepe Contemporary Italian Bistro is currently located at 97 S Main St. Order your favorite eats all with the click of a button.

97 S Main St Newtown, CT 06470

3:00 PM-7:30 PM

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• Euro Summer

Search Concrete Playground

Mapo is newtown's new simple, sustainable and super-tasty gelateria.

Head to King Street for a scoop of Pepe Saya-spiked salted caramel, vegan Sicilian pistachio and organic fior di latte.

Newtown's King Street has a new gelateria in its ranks. Mapo opened last month and is scooping quality gelato with a focus on sustainable ingredients. Italian-born owner Matteo Pochintesta is a rare architect-turned-gelato maker who trained under the owner of Milan's gelateria Ciacco — and recently returned to Sydney to put his skills to the test.

Sure, there are plenty of gelato shops along King Street, but Pochintesta is bringing a purist's sensibility to the local ice cream game. That means he's not turning out complicated flavour creations. Instead, Pochintesta is focusing on using the highest quality ingredients and all seasonal fruit.

Signature flavours include the pistachio, made with certified premium Sicilian nuts, and the single-origin chocolate gianduja. Both are vegan, but do not include milk replacements, like most vegan ice creams do. Instead, Pochintesta keeps them creamy by mixing the solid ingredients with water — which, surprisingly, really does work.

Kitti Gould

Other traditional Italian flavours include the fior di latte and the stracciatella (chocolate chip), both made with Barambah organic milk. For fruit flavours, expect in-season Australian varieties only — at the moment, there's organic nectarine, red plum, watermelon, and pineapple and mint.

Flavours will remain limited to 12–14 at a time, with plenty of specials on offer. At the moment, those include blueberry and buffalo ricotta, matcha green tea and the incredibly creamy sea salt caramel — made with Pepe Saya butter, no less.

For the cooler months ahead, liquorice, pear and cinnamon, and mascarpone and coffee are all on the docket. And, for the upcoming Easter holidays, Mapo has teamed up with Sonoma to create a decadent hot cross bun gelato. Plus, the shop will serve ice cream buns every weekend through Easter — stuffing those Sonoma HCBs with any gelato flavour you like.

The shop is also looking to keep things as sustainable as possible, using all compostable packaging. Another noticeable difference is that the gelato is kept in shiny stainless steel vats instead of in your typical display case. Mapo does not use any stabilisers, and instead keeps their gelato fresh the old school way — by keeping it covered.

Don't worry, you're still invited to give any flavour a taste before making your final decision. As the choices are quite straightforward, it's suggested you mix two — and, with the 'one scoop with two flavours' option only costing fifty cents extra, there's really no excuse not to.

Mapo is now open at 123 King Street, Newtown. Opening hours are Sunday through Thursday from noon–10pm, and Friday through Saturday from noon–10.30pm.

Images: Kitti Gould.

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Italian Food Safari: Crays on the barbie

Here’s an episode where we can really claim, "we’ve been everywhere, man". it's true – no stone was left unturned in our search for great italian food in australia. the fact that it took us to incredibly scenic locations was a bonus for us, the film crew and the viewer..

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Italoblog » Italian food » Italy’s Best Gelato: A Guide to the Finest Ice Cream Shops

Italy’s Best Gelato: A Guide to the Finest Ice Cream Shops

Explore the world of authentic Italian gelato with a journey through its history, flavours and top gelaterias across Italy. Learn how to order like a local and discover the secrets of the perfect gelato.

A Brief History of Gelato: From Ancient Origins to Modern Mastery

What’s the difference between gelato and ice cream, northern italy: classic flavors with a twist, central italy: bold and creative combinations.

• Southern Italy: The Flavours of the Sun

Rome: La Romana, Giolitti, and Il Gelato di San Crispino

Florence: vivoli, perchè no, and gelateria della carraia, venice: suso gelatoteca, gelateria alaska, and la boutique del gelato, milan: gelateria della musica, il massimo del gelato, latteneve.

• Naples: Gelateria Artigianale La Romana, Casa Infante

Bologna: La Sorbetteria Castiglione

Turin: alberto marchetti, padua: premiata gelateria portogallo, verona: la boutique del gelato, acireale, catania: pasticceria cappello, san gimignano, siena: gelateria dondoli, how to order gelato in italian.

• Choosing the Right Ingredients: Milk, Cream, Sugar and Flavourings

Italian Gelato: A Journey Through Frozen Delights

Gelato’s roots trace back to ancient Rome and Egypt , where people enjoyed chilled desserts made from ice and snow brought down from mountaintops. The modern gelato as we know it began to take shape in the Renaissance period, particularly in Florence, where it was served at the court of the Medici family. Since then, gelato has evolved , blending traditional recipes with innovative techniques, making it a staple of Italian culture and cuisine.

While gelato and ice cream might seem similar, they have distinct differences. Gelato is churned at a slower speed , incorporating less air, resulting in a denser and creamier texture. It also has a lower fat content and is served at a slightly warmer temperature than ice cream, enhancing its rich taste. Authentic Italian gelato focuses on high-quality ingredients and intense flavours, distinguishing it from its international counterparts.

The Flavors of Italy: A Regional Guide to Gelato

In Northern Italy, gelaterias often blend traditional flavours with unique local ingredients. From the creamy Stracciatella in Lombardy to the pistachio delights of Turin, this region offers a sophisticated palette for gelato lovers.

Central Italy is known for its bold and innovative gelato flavours. In Tuscany, you can find gelato made with wine, while in Rome ricotta and fig reflect the region’s rich culinary heritage.

Southern Italy: The Flavors of the Sun

The sunny south boasts gelato flavours inspired by the local produce and Mediterranean climate. Sicily , in particular, is famous for its citrusy gelatos, including lemon and blood orange , as well as indulgent chocolate and almond.

The Best Gelato Shops in Italy: A City-by-City Guide

Choose Italo for your train travel to Rome

Rome is home to some of the most famous gelaterias in Italy. La Romana offers a rich history and traditional flavours, while Giolitti is renowned for its luxurious and creamy gelato. Il Gelato di San Crispino focuses on using natural ingredients for pure and intense flavours.

• Address : Via Venti Settembre, 60, 00184 Roma RM
• Opening hours : 12:00 A.M. -12 P.M.
• Address: Via degli Uffici del Vicario, 40, 00186 Roma RM
• Opening hours: 7:00 A.M. – 1.30 A.M.
• Gelato di San Crispino
• Address : Via della Panetteria, 42, 00187 Roma RM
• Opening hours : 11:00 A.M. -12.30 P.M.

Vivoli is one of the oldest gelaterias in Florence, known for its artisanal approach. Perchè No? with its unique flavour combinations deserves a visit, and Gelateria della Carraia is popular for its generous portions and creamy textures.

• Vivoli Artisan Ice Cream Shop
• Address : Via Isola delle Stinche, 7r, 50122 Firenze FI
• Address : Via dei Tavolini, 19r, 50122 Firenze FI
• Opening hours : 11:00 A.M. -11:00 P.M.
• Gelateria della Carraia
• Address : Piazza Nazario Sauro, 25/r, 50124 Firenze FI
• Opening hours : 11:00 A.M. -12:00 P.M.

Book train tickets from and to Florence with Italo

Venice’s gelaterias offer a mix of classic and inventive flavours. Suso Gelatoteca is famous for its quality and variety, Gelateria Alaska is a hidden gem with unusual flavours and La Boutique del Gelato is a must-visit for its exquisite tastes.

• Suso Gelatoteca
• Address : Sotoportego de la Bissa, 5453, 30124 Venezia VE
• Opening hours : 09:30 A.M. -11:30 P.M.
• Gelateria Alaska
• Address : Calle Larga dei Bari, 1159, 30135 Venezia VE
• Opening hours : 10:00 A.M. -11:00 P.M.
• La Boutique del Gelato
• Address : Salizada S. Lio, 5727, 30122 Venezia VE
• Opening hours : 10:30 A.M. -08:30 P.M.

Travel with Italo’s trains from and to Venice

Milan’s gelaterias are famous for their creativity. Gelateria della Musica uses musical themes for its flavours, Il Massimo Del Gelato specialises in chocolate variations, and LatteNeve is celebrated for its organic ingredients.

• Gelateria della Musica
• Address : V ia Lodovico Il Moro, 3, 20143 Milano MI
• Il Massimo Del Gelato
• Address : Via Lodovico Castelvetro, 18, 20154 Milano MI
• Opening hours : 12 A.M. – 23 P.M.
• Address : Via Vigevano, 27, 20144 Milano MI

Choose Italo for your train travel to Milan

Naples: Casa Infante

Casa Infante is famed for its rich and indulgent flavours.

• Casa Infante
• VIA TOLEDO 258,  NAPOLI
• PIAZZA DEGLI ARTISTI 4/5,  NAPOLI
• LARGO ANTIGNANO 22,  NAPOLI
• PIAZZA VANVITELLI 19,  NAPOLI
• VIA TOLEDO 371/372,  NAPOLI
• VIA CHIAIA 253,  NAPOLI
• VIA CARDUCCI 39,  NAPOLI
• VIA TOLEDO 353, NAPOLI
•  VIA FRANCESCO CARACCIOLO 1,  NAPOLI

La Sorbetteria Castiglione in the heart of Bologna invites you to try its high-quality ingredients and creamy, delicious gelato.

• La Sorbetteria Castiglione
• Address: Via Castiglione, 44d, 40125 Bologna BO
• Opening hours : 12 A.M. – 12 P.M.

Alberto Marchetti in Turin is a must-visit for gelato enthusiasts, offering a range of flavours crafted with precision and care.

• Alberto Marchetti
• c.so Vittorio Emanuele II, 24/BIS
• via Po, 35/b
• piazza CLN, 248
• via Cernaia, 18/a
• Via Principi d’Acaja, 65/D
• Corso Galileo Ferraris, 290

Premiata Gelateria Portogallo in Padua presents innovative flavours and an impeccable dedication to quality.

• Premiata Gelateria Portogallo
• Address: Via Umberto I, 101, 35123 Padova PD

La Boutique del Gelato in Verona offers a wide range of flavours, from classic to modern, all crafted with care.

• Address: Via Carlo Ederle, 13, 37126 Verona VR
• Opening hours : 11 A.M. – 1 P.M. / 3:30 P.M – 11 P.M.

Pasticceria Cappello in Acireale, Palermo, is known for its traditional Sicilian gelato, especially the almond and citrus flavours.

• Pasticceria Cappello
• Via Colonna Rotta, 68 – Palermo
• Via Nicolò Garzilli, 19 – Palermo

Gelateria Dondoli in San Gimignano is world-famous, having won numerous awards for its exceptional flavours.

• Gelateria Dondoli
• Address: Piazza Della Cisterna, 4, 53037 San Gimignano SI
• Opening Hours: 9 A.M. – 11.30 A.M.

Ordering gelato in Italian can enhance your experience. Start with a polite greeting, then specify the size of the cup or cone. Choose your flavours, typically up to three, and finish with “per favore” (please). For example: “Buongiorno, una coppetta media con pistacchio, stracciatella e limone, per favore.”

What is Italian Gelato Made Of? The Authentic Recipe

Choosing the right ingredients: milk, cream, sugar, and flavorings.

The recipe for authentic Italian gelato starts with fresh, high-quality ingredients. The base is made of milk, cream, and sugar, mixed with natural ingredients like fruits, nuts, and chocolate. Their careful balance, combined with a slow churning process, creates the smooth and dense texture of the perfect gelato.

Italian gelato is more than just a dessert ; it’s a reflection of Italy’s culinary tradition and regional diversity. Whether you’re enjoying a classic flavour in Rome or trying an inventive combination in Florence, each mouthful of gelato tells a story of passion, quality and tradition.

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New restaurant serves Italian gelato made fresh daily

What's the name of the new restaurant in Stuart?

Matty's Gelato Factory

Where is Matty's Gelato Factory?

6083 S.E. Federal Highway, Stuart; previously Chemists N Druggists Pharmacy

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Who owns Matty's Gelato Factory?

Matthew Cairo, 30, opened his second location in Stuart, more than seven years after he opened his first location in 2017 in Juno Beach at age 23. It since has won awards and received recognition, including in 2019 when Yelp named it the best dessert in Florida .

Born and raised in South Florida, Cairo moved to New Haven, Connecticut, to learn about making gelato and studied under a gelato master from Italy. He decided to open a gelateria he operates with his wife, Heather, to serve Italian gelato made fresh daily.

What kind of food does Matty's Gelato Factory serve?

Matty's Gelato has Italian flavors, such as tiramisu and stracciatella, as well as American flavors, such as Butterfinger, cake batter and rum raisin. Seasonal flavors include eggnog, candy cane, pumpkin spice and apple pie.

What's on the Matty's Gelato Factory menu?

The menu at the Stuart restaurant is slightly different than the Juno Beach restaurant. It’s doesn’t have gelato tacos, and it’s working on adding vegan, dairy-free and sugar-free options.

• Cups: $4.25 for small, $5.25 for regular, $6.25 for large, $7.25 for extra large
• Cones: $4.50 for sugar/cake, $6 for waffle, $6.75 for specialty, $4.75 for colored
• To-Go: $10 for pint, $18.50 for quart, $16.50 for regular pie, $25.50 for party pie, $4.50 for single sammie, $16.50 for 6-pack sammies

When did Matty's Gelato Factory open?

July 2, 2024

What are Matty's Gelato Factory's hours?

Noon to 9 p.m. Tuesday-Sunday (closed Monday)

What are Matty's Gelato Factory's phone number, website and social media?

772-888-3632, website , Facebook , Instagram

Laurie K. Blandford  is TCPalm's  entertainment reporter  dedicated to finding the best things to do on the Treasure Coast. Email her at  [email protected] . Sign up for her What To Do in 772 weekly newsletter at  profile.tcpalm.com/newsletters/manage.