Piccolina's Gelato Project Returns For Another Season

This year, the project is set to run from Wednesday 21 June to Tuesday 15 August, during which time all seven Piccolina stores will be offering a rotating menu of 24 limited edition flavours. These flavours are the result of a collaboration between Piccolina and eight of Melbourne's most innovative chefs, each of whom has been given the freedom to create three unique gelato concepts.

The line-up of chefs is as diverse as the city's food scene itself, with each chef bringing their unique style and culinary ethos to the table. The result? A global journey of flavours that will surprise and delight even the most seasoned foodie.

Among the chefs participating in the project are Ross Magnaye from Serai, Nornie Bero from Mabu Mabu, Charley Snadden-Wilson from Clover Wine, Ella Mittas, Nagesh Seethian from Manzé, Ellie Bouhadana from Hope St Radio, Coskun Uysal from Tulum, and Brigitte Hafner from Tedesca Osteria.

Each chef has been given full creative reign to deliver an uninhibited experience to Piccolina customers. For instance, Coskun Uysal from Tulum is challenging customers to try the unexpected with unconventional combinations such as an Anatolian-Turkish chicken and milk pudding inspired by an ancient Ottoman Empire dessert and a melon Raki sorbet with feta cheese and mint oil.

Nornie Bero from Mabu Mabu is showcasing native Australian ingredients like wattleseed, peppermint gum, rosella, and quandong in her creations. Her aim is to highlight the incredible produce available in Australia and inspire customers to try new and exciting ingredients at home.

Brigitte Hafner of Tedesca Osteria, Gourmet Traveller’s 2022 Restaurant of the Year, is bringing intriguing yet comforting flavour combinations inspired by her travels to Italy, Sri Lanka, and Jerusalem. One of her creations is a Sicilian-inspired smooth ricotta and goat milk gelato contrasted with tangy candied mandarin and lemon verbena sorbet.

The project kicks off with Ross Magnaye of Serai, who is drawing inspiration from his Filipino heritage. One of his specials is the 'Halo Halo,' a popular Filipino dessert known for its myriad of textures and flavours. His take on the dessert features a tropical sorbet (dragon fruit) and a creamy gelato (Ube) served with layers of jackfruit, banana, and red mung beans, topped with sweetened condensed milk, frosted flakes, and a crunchy wafer cigar.

Piccolina founder, Sandra Foti, is a passionate advocate for supporting local creatives. She believes that the project aligns with Piccolina's core brand values of creativity, integrity, and originality. She is thrilled with what the chefs have come up with and feels they have really taken it to the next level.

For this series, Piccolina has chosen to work with creative studio Banalarama on a multifaceted campaign which celebrates the vision and creativity of the eight chefs involved. The campaign, titled "Gelato. After Piccolina": An Extravagant and Strange Journey into the World of Gelato, references Fellini's film Roma.

So, if you're in Melbourne and looking for something exciting to do, why not embark on a flavourful journey with Piccolina's Gelato Project? It's a chance to sample some truly unique gelato creations, each one a testament to the creativity and culinary prowess of Melbourne's top chefs.

The Piccolina Gelato Project: 8 Chefs in 8 Weeks, Season 3

Dates: Wednesday 21 June 2023 - Tuesday 15 August 2023

Prices: $10 per cup