Sweet spot for stopover
TRAVELLERS on the Midland Highway now have a sweet new pit stop after a chef and her Italian brother-in-law decided to follow up their successful gelato pop-up with a permanent location.
Faba Gelateria, the brainchild of Campbell Town duo Rebecca Wynwood and her brother-in-law Fausto Langiu, operated for several months last summer and proved to be a hit.
Ms Wynwood told the Mercury that the pair was ready for round two, with Faba set to take up permanent residency at 96 High St. It will operate seven days a week from 11.30am but close annually for winter.
“We make our gelato fresh
every day in small batches, using only the best seasonal Tassie produce,” Ms Wynwood said.
“You won’t find any artificial flavouring or colour in our gelato. If it’s not made in house it doesn’t make it into our batches.
“Faba will have a rotation of 14 flavours on offer, which are stored in a pozzetti display case to maintain optimum quality.
“Our menu changes frequently and reflects the seasons. You will always be guaranteed the classics such as pistachio, bacio (chocolate hazelnut), stracciatella (cream and choc chip) and fruit sorbetto.”
Ms Wynwood, who has returned home after three years in Western Australia, said she had wanted to open a gelateria ever since backpacking in Italy when she was younger.
She has previously worked in kitchens right across Tasmania, while Mr Langiu operates a wholesale bakery.