Zero Gelato Bar Opens on Lygon Street: the end of summer won’t stop the rise of gelato bars in Melbourne
Originally published by Kate Shanasy on Broadsheet.com.au, Broadsheet Melbourne on April 21, 2016
Pizza chef Johnny Di Francesco built his career on what he can do with a pizza oven. The 400 Gradi owner was even made a world champion in 2014. Now he’s taking the temperature right down with Zero Gradi, a new gelataria next door to his original Brunswick East restaurant. Over two years, Di Francesco travelled to and from Naples to learn traditional gelato-making techniques.
Zero Gradi offers 18 flavours. Many of the Neapolitan classics are available (such as chocolate, lemon and pistachio), but Di Francesco will rotate new flavours every week.
Extra toppings include the traditional serving of panna (whipped cream), a pizelle (wafer cookie) and a choice of drizzled dark or white chocolate.
There are tables and seating inside and outside. “It’s set up like more of a dessert restaurant, where you can stay and enjoy the experience with others,” says Di Francesco.
Zero Gradi also has a selection of cakes, coffee and shared desserts. Shakes are coming soon.
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