Spring at Pidapipo is always fun because we get to see customers getting excited as new flavours start to appear on the menu. Pineapples arrive and then mangoes and things like passionfruit. Our regulars greet these flavours like old friends. All the fruit we use for gelato in the shop we store and prepare in the open so that it becomes part of the décor. It’s a good way to mark the changing of the seasons. And it literally shows our philosophy: we openly display and use the best ingredients and techniques, following the lead of the best gelato makers in Italy. And we do it all year too – not just in spring but in summer, winter and autumn too.
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