Sandra Foti, owner of Piccolina Gelateria, grew up eating her father’s Italian homemade gelato.
With 15 years of experience learning from her father, and with traditional gelato recipes in her possession, Foti quit her day job as a graphic designer. She went to Italy to master her craft, and has returned home to open her own gelataria in Hawthorn.
Making authentic Italian gelato is very labour intensive. Every component of Piccolina gelato is made using raw ingredients. For the “bread, butter and jam” gelato, Foti bakes the bread in-house and sources fresh blueberries or figs from local farms to make the jam from scratch.
There are more than 20 all-natural and seasonal gelato, sorbetti and granita flavours, including pistachio; salted caramel; passionfruit; coconut and watermelon; mint; and lime. Foti insists you enjoy it just like the Italians do: with a freshly baked Italian brioche bun.
Award-winning design team Paul Hecker and Hamish Guthrie drew inspiration from 1950s Italy for the design. It features bright-blue walls with subtle shading and geometric shapes.
The aromas of nuts toasting and fresh fruit being chopped in front of you is all part of the experience, and makes choosing flavours a tougher process.