An Artisan and Sustainable Gelateria in Newtown, Sydney.
A little Laboratory where gelato is made everyday from raw and fresh ingredients.

Where Chefs Eat Gelato

A Newtown newbie is a fave among some of Sydney’s chefs, plus chocolate is a go-to. We’ve also got two fans of a salted caramel one made with Pepe Saya butter. 

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Trisha Greentree, 10 William Street
“[My favourite] is without a doubt MaPo in Newtown. It’s a perfect combo with the best pizza in town, Bella Brutta, nearby. Mapo is small-batched, keeping it freshly churned on higher rotation. Respected raw products are used, including milk from Barambah Organics to make the fior di latte flavour (a type of mozzarella) the best I have had, and Pepe Saya butter to make the salted caramel. They’re my two favourite flavours.

Pasi Petanen, Cafe Paci
“At the moment, I'm loving Matteo Pochintesta's MaPo in Newtown. The Pepe Saya butter sea-salt caramel in a cone is my new favourite. Hazelnut Piedmont is another favourite, served in the brioche bun."

Mitch Orr, CicciaBella
“MaPo in Newtown is my fave. It’s new, but it’s excellent. I always gravitate toward chocolate. Their flavours are really seasonal so I might opt for something fruit-based while it’s at its best.”

Mike Eggert, Totti’s
“I’m definitely torn between MaPo and Marrickville’s Gelato Franco. They both have great sorbets and vegan options.

Continues at: https://www.broadsheet.com.au/sydney/food-and-drink/article/where-chefs-eat-gelato-2019-edition