Sweet­est suc­cess for gelato man


Hid­den down an al­ley in Tawa is a bou­tique gelato fac­tory that has a grow­ing rep­u­ta­tion around the coun­try.

Five years ago Ze­lati Freez­e­ria owner Al­berto Tua­son traded in his high­pow­ered job in IT to cre­ate mouth­wa­ter­ing frozen treats.

‘‘ I’m a real foodie. I’ve al­ways been a foodie,’’ he said.

‘‘I’ve tried to move away from the cor­po­rate side of things and get into the pas­sion of cooking.’’

Ze­lati could just about be the best kept se­cret in Tawa. Af­ter a year of awards and suc­cess last month at the Visa Welling­ton On a Plate Sup­plier Show­case, things are only get­ting bet­ter.

‘‘ Busi­ness has grown re­ally well,’’ Tua­son said.

Tua­son and his wife, Rose, opened the Tawa site, which has a re­tail area, in 2013 af­ter Tua­son spent three years trav­el­ling be­tween New Zealand and Italy, learn­ing the trade.

Philip­pines-born Tua­son worked in his fa­ther’s restau­rant in Manila grow­ing up, and al­ways had dreamed of open­ing his own cafe.

Think­ing choco­late was the way to go, he com­pleted a choco­latier course in Mel­bourne with his daugh­ter, but the gelato on the streets of Mel­bourne swayed him and he de­cided to study gelato- mak­ing at the Carpi­giani Gelato Uni­ver­sity, in Bologna, Italy.

He cre­ates all the recipes him­self and now sup­plies to restau­rants in Welling­ton and Auck­land.

Among Ze­lati’s most popular flavours are Rasp­berry Vel­vet and Cioccolato Fon­dente.

The gelato and sor­bet are made on site in Tawa and use fresh and some­times un­usual in­gre­di­ents.

He has ex­per­i­mented with black sesame seed gelato, wasabi and a choco­late and cayenne pep­per mix.

Ze­lati’s prod­ucts is gluten- free, egg- free, gela­tine- free and has no ar­ti­fi­cial flavours, colours or preser­va­tives.


Tasty treat: Ze­lati owner Al­berto Tua­son’s Passionata sor­bet won one of two sil­ver awards at last year’s New Zealand Ice Cream Awards.

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