At Chicho we take our gelato making seriously. It starts with sourcing fresh milk and cream (from the Southern Forest region of WA), whole foods and seasonal fruit. We visit local farms to select our fruit and spend our summers foraging in backyards for the infamous prickly pear cactus fruit. We’re fanatical about using quality ingredients and being transparent about all the produce that goes into our gelato and sorbet. We want you to know what’s in there and we want you to be able to really taste it.
We make our gelato every morning in small batches, maximising freshness and minimising waste. Once it’s done, it goes into the pozzetti – dark wells with opaque lids. This is the traditional Italian method of storage and, without the use of synthetic preservatives, helps prevent oxidisation and everything terrible that comes with it like ice crystals and diminished flavour. The pozzetti are also our way of encouraging you, the gelato-lover, to choose your flavour based on description and curiosity rather than us just trying to dazzle you with lots of bright colours in a row. Lastly, the pozzetti mean your gelataio has a pretty good memory!
Our gelato makers and pastry chefs make every component that goes into our product – brownies, cookies, brioche buns, honeycomb, caramel, meringue, amaretti… you name it! This means we have total control over what goes into every one of our creations, control that we exercise to make clean, real tasting gelato. If you want to know something about a particular flavour, ask away.
Like all good stories, this one involves an Estimator and a Clinical Pharmacist dropping everything to attend Gelato University… Some eye-opening time abroad, a good idea and a gelateria-shaped gap in the market combined to create the perfect storm that gave the world: new wave gelato del Chicho.
Living in East London, eating in Europe and thinking about home lead Chez and Carly to come up with the concept for Chicho – a quality, authentic gelateria in Perth with a focus on fresh, local produce. Before heading back they attended Gelato University Carpigiani in Bologna where they picked up the skills that now fill the pozzetti on a daily basis. In 2013 they arrived back in Perth where they made, taste-tested and tweaked an unimaginable amount of gelato in their home laboratory, set up a gelato cart then started selling the good stuff at street festivals, night markets and private functions. The hustle had began. Ecco, Chicho!
In 2016 they opened the gelateria at 180 William Street in Northbridge – a shimmering oasis of neon and terrazzo but most importantly your go-to hot spot for an ice-cold scoop.
Chicho Fact: Our name comes from the Italian slang ciccio meaning cheeky kid – specifically when used in “eh ciccio!”, a phrase Chez and Carly encountered a lot in Italy and couldn’t help but bring back with them and absorb into their everyday lives. Say it aloud yourself right now and experience one of life’s simple pleasures.