Traditional techniques coupled with a modern sensibility. That’s Mapo.
The focus of this Newtown gelateria is artisan gelati and sorbetti. No elaborate concoctions here, just a celebration of high quality natural ingredients, with an emphasis on seasonal produce. Chocolate and coffee are fair trade, milk is organic.
Behind its bright yellow door, the narrow shop has a sharp contemporary design, cleverly optimising the available space.
The gelato laboratorio, where all the magic happens, is at the rear. Towards the front, a long wide counter is inset with shiny-lidded pozzetti – the traditional method for storing gelati. Not a lot of room left for customers though! And on the day of our visit, it was very, very popular. It doesn’t take much for the gelateria to become a bit cramped, but there are a few stools on the footpath outside to perch on while you eat your gelato.
All the gelati is made fresh on-site each day in small batches, with about 20 flavours available on the changing menu. And definitely no artificial colours or flavours at Mapo.
The Italian language menu of flavours is a nice nod to Mapo’s heritage – English translations are also provided!
The gelati is served in cups, cones or tubs to take away. Fancy some extra indulgence? Then add salted caramel topping or Mapotella – Mapo’s own house-made chocolate hazelnut spread, with more than three times the amount of hazelnuts than in Nutella. Hint – ask for the Mapotella to go inside the cone rather than on top of the gelato! Prefer something more liquid? Gelato frappés and affogato are available.
Between the four of us, we chose a broad selection from the day’s menu. All the gelati and sorbetti were outstanding – making heroes of their natural flavours together with beautifully smooth textures. Gelato perfection.
I went for tradition – vegan pistacchio (Sicilian pistachio) with limone (lemon) sorbetto.
Benny also chose two sorbetti – pesce noce (nectarine) plus massa di cacao (dark chocolate).
Mia selected two vegan nut flavours – pistachio sorbetto paired with burro di arachidi (Chunky Dave’s peanut butter).
Benny’s brother DJ picked two dairy-based flavours – matcha paired with nocciola (Piedmont hazelnut).
Special mentions for the lemon sorbetto – one of the best I have ever tasted – and the nectarine sorbetto. There was some debate over the matcha – Mia and I thought it excellent, but DJ prefers a stronger matcha.
Our server was a little brusque and not inclined to chat, but with a steady stream of people waiting for their gelato, his focus on rapid throughput was quite understandable.
Gorgeous traditional gelati, focusing on natural ingredients, with some of the best flavours we have tasted anywhere.
You can also enjoy Mapo gelati at its Bondi Beach outpost.
Mapo
123 King Street
Newtown NSW 2042
T: (02) 8937 4919
W: www.maponewtown.com
