Pidapipó, Windsor

Pidapipó is one of our favourite gelaterie in Melbourne. It is hugely popular, and for good reason. Gorgeous flavours and the beautiful velvety texture of freshly made gelato bring the crowds – it is not unusual to see a queue extending down Chapel Street.

Best time to avoid the crowds: early afternoon, not long after Pidapipó opens for the day. Upside – more time to decide on your flavours without the pressure of anxious folk waiting for their own gelato fix, plus the gelato will be super fresh. Downside – the friendly servers are still making the day’s flavours, so your favoured option may not be ready yet.

Bacio gelato paired with blood plum sorbetto from Pidapipo.
Bacio gelato paired with blood plum sorbetto.

It’s been a while since our last visit and the gelateria has had a make-over. The gelato machine has moved to the front of the store – who doesn’t love watching newly churned gelato oozing out? There is a narrow bench down one side of the gelateria, with a handful of stools where lucky customers can sit and eat their gelato. A few more seats are available at the tiny tables and stools on the footpath in front.

The gelato is made in-house, in small batches every day, and stored in traditional lidded pozzetti to retain freshness. No additives are used.

The gelato is served in cups or cones, or tubs to take away. A couple of dozen flavours, both dairy and non-dairy – don’t miss the list of specials which is separate from the main menu. Nutella is on tap – ask the friendly server to fill the cone rather than use it as a topping! Other toppings include amarena cherry and whipped cream. A Pidapipó cookbook (Gelato Eight Days A Week) is available if you are keen to try making your own at home (or just want to look at the illustrations and dream). And elaborate gelato cakes can be ordered (cakes require three days’ notice).

Our friendly servers at Pidapipo.
Our friendly servers at Pidapipó.

I’m always impressed with the skill involved in using a paddle to serve gelato. There is definitely theatre involved, and the friendly servers at Pidapipó scoop, sculpt and twirl with great panache.

Benny noted with glee that his favourite flavour – coconut – was on the menu, and so a taste test was essential. We also tried banoffee – a combination of banana and toffee. Both were very good, but his eventual choice was mascarpone with mixed berries – a classic flavour and texture combination that delivered in spades.

Mascarpone and mixed berry gelato from Pidapipo.
Mascarpone and mixed berry gelato.

My selection: a perfect pairing of bacio gelato with blood plum sorbetto. Blissfully good.

Pidapipó’s original Carlton location is still going strong, and our friendly servers whispered that a new store will be opening very soon in the city, in Degraves Street.

Early afternoon is a quiet time at Pidapipo.
Early afternoon is a quiet time at Pidapipó.

Our rating: outstandingOutstanding gelato, and super friendly service, and now you can watch the gelato being made. Be prepared to queue and wait at peak times.

85 Chapel Street
Windsor Vic 3181

T: (03) 9347 4596

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