By Freya Ensbey.
It’s a dream many of us have as children,
to one day own an ice cream shop, scoop to our heart’s content and indulge in
ice cream any time of the day, including dinner time.
Lisa Valmorbida has made this dream a
reality, opening her own gelateria with brother Jamie called Pidapipo, on
Carlton’s Lygon Street, along with a store on Chapel Street. Named after a
childhood game she would play with her Nonno, Pidapipo has been the
manifestation of years of being obsessed with food and cooking.
Coming from a family of cooks who would all
congregate together and ponder over everything culinary in kitchen, it was
deemed more of a hobby in her parents eyes than a viable career choice.
Following high school, Valmorbida enrolled
in an Interior Design course, only to find her attention and focus shifting to
cooking shows, which she would watch with every spare minute of time she had.
Eventually she came to a realisation that she was missing her calling, dropping
out of university to explore her place and calling within the food industry.
It wasn’t long before she gravitated to her
love of gelato, revisiting childhood memories of eating it at backyard dinners
in the Summer time, going to Massimo’s in Noosa or when they spent time in
Vicenza with her Nonna and Nonno.
Valmorbida enrolled in a professional
course at the famous Carpigiani Gelato University in Bologna, Italy. It was here
she refined her skills, learning the calculated and calibrated recipes for
specific gelato flavours. From here she began travelling, working at several
renowned local gelaterias including Gelateria Alberto Marchetti, before returning
to Australia to begin a sweet adventure of her own.
Pidapipo, Gelato Eight Days a Week, is a
page turning insight into Lisa Valmorbida’s world. With quirky illustrations
included throughout by Jean Jullien, she shares her expert tips and over 50
recipes for sorbet, gelato, cakes and desserts.
For a simple classic dessert, you can’t go
past a scoop or two of Chocolate
Gelato found on page 32. Finish a
heavy meal of pasta with a modern take on an Italian favourite of the affogato,
by serving this lip smacking chocolate gelato in a martini glass, drenched in a
shot of warm espresso coffee and dash of vanilla essence.
A good tiramisu recipe is worth its weight
in gold to any cook, using a simple list of ingredients to create a decadent
and impressive masterpiece. Coffee lovers can rejoice with this Tiramisu
Layer Cake recipe, using freshly brewed espresso coffee of your choice
combined with lashings of sweet cherry poured over savoiardi lady finger
biscuits and topped with generous dollops of fresh mascarpone gelato.
When unexpected guests drop by for a cup of
coffee, whip up a batch of the indulgent Ricotta
Filled Cannoli found on page 169, as the perfect accompaniment. Make the
cannoli shells in large quantities and store them in the fridge until you are
ready to pipe them for added convenience.
Making the perfect gift for any sweet tooth
or as an inspiring book for someone who is at a crossroads in their career, Pidapipo
Gelato Eight Days a Week, is sure to bring out the excited and fearless child