The worlds of ice cream and culture collide in this hymn to craft, collaboration and creativity.
Since first wheeling out their imported Sicilian gelato cart in 2012, Chicho Gelato have taken the Perth food world by storm, packing their pozzetti with perfect product and scooping up sackfuls of awards and the adulation of Western Australians everywhere thanks to their killer flavour combos, clever collabs and lashings of serious style. Now with a permanent bricks and mortar base in the heart of Perth’s cultural centre in Northbridge opposite the State Theatre of WA, they are a beacon for innovation defined by the music and the arts scenes that surround them, and in this utterly charming – and exceptionally stylish – little book, they cover the basics of gelato making and tell the story of how they have become part of the cultural fabric of the city they are proud to call ‘casa’. Oh, and there’s nothing vanilla about the ices on display as recipes here either – think Liquorice with Sour Cherry Jubes, Berocca Berry Sorbet, Maple Bacon & Toasted Marshmallow or Smoked Honey with Rosemary and Walnuts to name just a few. Trust us, once you’ve tried gelato the Chicho way there’s no turning back. Andiamo ragazzi! Gelato time starts NOW.
96 page paperback