Queen St icecream the world’s best?
An Italian expat reckons his icecream is among the best in the world and he’s ready to put it to the test.
Gianpaolo Grazioli owns the popular Queen St icecream shop Giapo.
He’s confident his tiramisuflavoured icecream will put him above the other 15 competitors selected to compete in the Australasian leg of the Gelato World Tour in Melbourne from October 25 to 27.
The event is being held in eight cities across five continents, with the top three contestants from each city’s event going on to compete for the title of World’s Best Gelato at the grand final in Rimini, Italy in September next year.
Mr Grazioli says it wasn’t easy to chose just one flavour.
He went for one of his top sellers instead of something more unusual because he wanted to appeal to the judges as well as the 50 members of the public who will cast their vote.
But the 34-year-old isn’t playing it safe.
During the past two months he’s been experimenting with the basic ingredients of the classic dessert. He’s taken what he was already selling to the next level by creating two densities with two different custards.
One resembles a foam and the other has the texture of icecream. The idea is to imitate the sensation of eating mascarpone and the result is a multi-layered, multi-textured flavour, he says. How does he do it? ‘‘It’s understanding and working with the chemistry of the ingredients so they come out the way you want them to,’’ he says.
The dish will be dusted with cocoa powder and served with a minitruffle and a white chocolate cigarette.
This is the first time the trained pastry chef has taken part in the competition.
When he and his wife came to New Zealand 11 years ago they thought about opening a fine dining restaurant but because of their love of icecream they opened Giapo in 2007 instead.
He and his team are obviously doing something right – the business has more than 27,000 likes on its Facebook page.
He puts his success down to a number of factors. Being born in the country where icecream originates and growing up in fine dining res- taurants run by his extended family gave him an appreciation for quality, he says.
There’s still some fine tuning to do to get it just right but he’s confident his icecream will wow the judges.
Driven artisan: Gianpaolo Grazioli hopes his tiramisu-flavoured icecream comes out on top in the finals of the Gelato World Tour competition.