Gigi’s Gelato has just become the first Victorian gelateria to be Slow Food accredited.
Since opening, Gigi and his wife Sue have been creating gelato masterpieces to tantalise the tastebuds. The secret, as Luigi Pozzoli, or Gigi, reveals, is starting with good quality basic ingredients – not a commercial gelato base.
So, if you are tempted by a limoncello gelato, the process starts with carefully selected juicy lemons. These are, like many of Gigi’s ingredients, carefully sourced from farms and suppliers across Victoria, or further if not locally available. Boxes are delivered to the busy little gelato store on the very hip Anderson Street, only a passegiatina (short stroll) from the Sun Theatre.
Gigi’s meticulous approach to food preparation and gusto for quality gelato has paid off.
On November 21, Gigi’s Gelato was awarded not one, but a double Snail of Approval by Slow Food. The double Snail of Approval is an award for two categories: ‘Food Artisan’ for Gigi’s Gelato as a gelateria and ‘Chef’ for Gigi as a chef.
The Award was bestowed by Member for Footscray, Katie Hall MP and Slow Food Melbourne Convivium Leader Alison Peake at a special event at the Williamstown and Newport Anglers Club.
“We’re excited to officially recognise vendors who work so hard to grow and make food the way it’s meant to be made,” said Ms. Peake.
Gigi is actually a trained Cordon Bleu chef with a specialisation in sous vide. His culinary training and experience have provided Gigi with the impetus to try different approaches and experiment with ingredients and flavours, creating delectable gelato concoctions. These include: amaretto, macadamia and milk chocolate, monello and the exquisite ricotta and pear gelato. Fa venire l’aqualina in bocca (mouth-watering)!
Along with his talented wife Sue, the couple have brought flavour, wholesomeness and quality to gelato (and sorbet) making. No surprises as to why Gigi received the coveted double Snail Accreditation.
The Snail of Approval recognises growers, artisan producers, cafes, traders, restaurants and chefs who promote and uphold the principles of the international Slow Food movement. It is a movement that started, where else, but Italy.
From its beginnings in 1989 when it was established to recognise high-quality, ethically produced food which is produced through sustainable methods, the Movement quickly grew in representation across 160 countries.
Gigi truly lives by the Slow Food ethos, making everything from scratch in his kitchen. He calls his work a “labour of love” with no shortcuts. And believe me, he emphasises, no shortcuts!
His recipes are based on the philosophy of simple and fresh produce – milk, cream, fresh eggs and sugar – combined with the highest quality ingredients, to create pure and fulsome flavours.
Gigi believes gelato creation is a true art form and handcrafts every flavour with knowledge and technique that goes back generations. “I grew up in Italy seeing the Snail of Approval displayed as a symbol of a venue’s commitment to good, clean and fair food.”
Whilst we get to benefit from the hard work behind the scenes to create gelato masterpieces, Gigi can now enjoy the acknowledgement he has come to deserve.
I’m honoured to be awarded a double Snail of Approval for my work as a chef and for what we do here at Gigi’s Gelato. It’s even more special that we’re the first Victorian gelateria to receive a Snail of Approval, as my mission has always been to bring Melburnians true Italian gelato from the maestros who taught me back in Italy.
I hope the accreditation system coming here to Melbourne encourages people to educate themselves on the importance of Slow Food.
Given that Gigi and effervescent partner in gelato crime, Sue (Sheau Tzu Yong), landed in Melbourne with their two young boys only three years ago (and at the worst time for any family wishing to start a new chapter - the beginning of the pandemic lockdown period) this accreditation is testament to the commitment that underlies their approach to their business.
Gigi is originally from Inzago, on the periphery of Milan. His life in Italy was based around seasonal ingredients and appreciation of how food brings people together. As a young boy he stood alongside family members learning to make salami pancetta and pickled vegetables. He stood beside his nonno and learnt how to select oranges and lemons driven up north by Sicilian farmers.
Prior to moving to Australia, Gigi was living in London with Sue and his young family when they made the decision to move to Australia to enjoy an easier family lifestyle. Moving away from his hectic chef life in some of the finest dining establishments, Gigi was keen to try a new food adventure.
Instead of opening a restaurant, Gigi took up the challenge to open a gelateria. He felt there was a gap in the market in providing genuine Italian gelato as he had always had as a child. The sort of gelato, sorbet and semi-freddo creations he made for his own children. So, his experimentation with flavours means he sources ingredients such as organic milk, farm fresh eggs, blueberries, macadamias, creamy ricotta and, of course, sweet pears.
Gigi’s gelato may be slow to make, however, given that summer is fast approaching, there will be no slow approach to enjoying the delights of Gigi’s Gelato.
