Why is Art & Go gelato special?
Our gelato is special because it’s made in small batches just as the artisan does. We also use special ingredients like full cream jersey cow milk from Warrnambool, vanilla bean pods from Madagascar and Sicilian pistachio nuts. We also get our hazelnuts from Piedmont in Italy, and import our citrus fruits from Sicily you can’t get any better flavours than Sicilian lemon, blood orange and mandarin! We are always in search of the best ingredients from around the world while we fully support our local growers by only using seasonal fruits.

You only use seasonal fruits?
Absolutely, it’s necessary not only to get the best flavours for our gelato, but also to sustain our farmers. Strawberries, however, are very popular year round so we may need to source these elsewhere to meet the demand!

What about other elements of your gelato. Do you add a lot of other ingredients to make it taste so good?
Actually Art & Go gelato is very natural and low in sugar. We feel that the high-quality ingredients should speak for themselves. We also don’t use any colourings or artificial flavours, we try to stay as close to nature as possible!

Can vegans enjoy your products?
They sure can! All of our sorbets are vegan and dairy-free. We use carob seed flour instead of gelatine, which is the most traditional form of a natural thickener.

What is your background with food?
I was born in Italy so I naturally have a great relationship with food! In 1993 after finishing chef school in Castelfranco near Treviso I started to work as a chef in restaurants and hotels around Venice before immigrating to Australia in 2003. I worked as head chef for 3 years in the hatted Stefano’s Cantina restaurant in Mildura, and in 2007 I moved to Sydney where along with working as a chef, I taught at Hostec International Academy. In 2013, I established Gelateria Gondola in Chatswood.

Why did you move from being a successful chef to making gelato?
Dessert and gelato have always been my passion and I’ve completed several courses during my chef career, the last one at Carpigiani University. I also have many fond memories of gelato, growing up in Italy. We would be playing in the street with friends when suddenly the gelato van would appear shouting “gelato, artigianale gelato”! I would run inside the house to get some money for one scoop and I remember so clearly the excitement of standing on that step of the gelato van and looking at the flavours.