Piccolina Gelateria’s Sandra Foti has been churning quality Italian gelato in Melbourne since 2018. When she’s not creating gelato perfection, she calls in some of Australia’s best chefs to help curate some epic flavours for a limited edition run.
The return of The Piccolina Gelato Project: 8 Chefs in 8 Weeks for Season 4 is already underway; reinventing the gelato as we know it. From 2nd October to 26th November, head into your nearest store to sample the new flavours as they roll out.
Sandra Foti spoke to The Write Drop for our At the Bar series. When she’s not scooping gelato; she’s happy to sit with a gin and tonic.
MY CITY
I love Melbourne’s changing seasons. I love that you need to get to know where to discover hidden restaurants and stores that lie off the beaten track. I love that my family is here, and that in an hour I can be in the Yarra Valley wineries or the ocean beaches of the Peninsula. I love that we have art and culture on tap.
FAVOURITE FOOD MEMORY
Eating my first meal at Matilda just after I opened our flagship Piccolina store in Collingwood in 2018. I grabbed a seat at the bar for dinner and expected a great meal, but it was the way the kitchen ticked that excited me. When I saw how the kitchen was run here, I knew I had to raise the bar within my own business. I’d never met chef and owner Scott Pickett before, but decided to reach out to thank him for the experience. We ended up meeting for a coffee and he’s since become a great friend, mentor and collaborator.
FAVOURITE BAR
My favourite bar is the 16-seater, Above Board in Collingwood. It’s hard to find, but once you know where you’re going you head straight for the unmarked door at the top of the stairs at the back of BeerMash. The owner Hayden Lambert makes the most impeccable cocktails. He decides which spirits are best suited to the menu, and then decants them into crystal bottles that are stored in deep drawers behind the bar.
DRINK THAT DESCRIBES YOU
Gin & Tonic – refreshing, balanced and straightforward.
BEST HANGOVER CURE
Head straight to Phở Nom by Chef Jerry Mai for the Saigon Breakfast and order a Vietnamese iced-coffee to go. If you need a caffeine hit, it’s the best. If you’re not quite ready for food head to the closest Piccolina for a cup of lemon sorbet. It’s fresh and cold.
BEST INTERSTATE BAR
In Brisbane, I love Gerard’s Bar in Fortitude Valley. It’s tucked away from the hustle and bustle of James St, and has a sleek but casual vibe. They offer amazing charcuterie and cheese boards and while its drink list is long and impressive, still can’t go past my classic G&T.
My other favourite would have to be Sonny in Hobart. It’s a really cosy, intimate wine bar which has about 15-20 seats, mainly along a large communal table. The atmosphere feels welcoming with vinyl records playing and an emphasis on good food, wine, and conversation.
FAVOURITE WINE
Ten Minutes by Tractor’s Estate Pinot Noir from 2018. I was looking for something to go with some charcuterie and a cheese board I pulled together with cheese from Maker & Monger. It was easy to drink and good value for money.
FAVOURITE WINERY
Panton Vineyard at Sherwood Farm – a boutique family-owned vineyard on the Mornington Peninsula. Karen opens her gardens to the public for one weekend only every month and it’s basically word-of-mouth. When you arrive, you can grab a picnic rug and set up on the hill. They have picnic boxes and a range of single vineyard wines available to purchase. It’s low key which is perfect because it feels like you’re part of the family.
NEXT DESTINATION
Sri Lanka in December. We’ll be trekking through the country to discover its spiritual heritage and rich mythology. I love to explore different cultures and meet new people. Travel not only helps me to reset but it also humbles me, allowing me to learn more about myself and my place in the world.
TELL US ABOUT THE INSPIRATION BEHIND THE NEW GELATO FLAVOURS THIS YEAR
I worked on a few collaborations during COVID with Scott Pickett (Estelle, Audrey’s, Smith St Bistro, Chancery Lane, Matilda) and Frank Camora (MoVida) and I was fascinated by their approach to the creation of new gelato flavours and their unique culinary lens. Each spoonful packed a huge punch, a taste explosion in your mouth. I am inspired by the creative process, and I knew I had to find a way to work closely with more chefs and so I invented “The Piccolina Gelato Project, 8 Chefs in 8 Weeks”.
So far, I have been fortunate enough to work with 32 of Victoria’s most extraordinary chefs including Hugh Allen (Vue de Monde), Peter Gunn (Ides), Shannon Martinez (Smith & Daughters), Ross Magnaye (Serai), Brigitte Hafner (Tedesca Osteria) and many more. Each chef is tasked with taking over the specials for one week each, creating three special flavours that showcase their distinctive culinary style and imaginative flair.
Now in its fourth year, the success of this ambitious project is a testament to our exceptional team of pastry artisans. Their deep patisserie knowledge and dedication have been instrumental in bringing the project to life in true Piccolina fashion.
