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

In the Press

Broadsheet Sydney

Newtown’s Latest Gelato Shop MaPo Is Doing Things the Italian Way

Simple, good quality ingredients, prepared traditionally.

Before he made gelato, Matteo Pochintesta was an architect. It shows in the fit-out of his Newtown shop MaPo, where his clever use of inexpensive plywood and steel makes the space look sleek and contemporary.

Pochintesta’s gelato flavours have only a handful of ingredients, and when I comment that each one tastes exactly like what it’s meant to be, he smiles proudly. The pistachio, made from imported Sicilian nuts, is nutty, mildly sweet and creamy (yet vegan). His nectarine gelato tastes like biting into the stone fruit at the peak of the season.

Continues at: https://www.broadsheet.com.au/sydney/food-and-drink/article/newtowns-latest-gelato-shop-mapo-doing-things-differently

Concrete Playground Sydney

Mapo Is Newtown's New Simple, Sustainable and Super-Tasty Gelateria

Head to King Street for a scoop of Pepe Saya-spiked salted caramel, vegan Sicilian pistachio and organic fior di latte.

Newtown's King Street has a new gelateria in its ranks. Mapo opened last month and is scooping quality gelato with a focus on sustainable ingredients. Italian-born owner Matteo Pochintesta is a rare architect-turned-gelato maker who trained under the owner of Milan's gelateria Ciacco — and recently returned to Sydney to put his skills to the test. Continues at: https://concreteplayground.com/sydney/food-drink/mapo-newtown

Time Out Sydney

This Italian gelateria has a sustainable focus and a vegan-friendly agenda, but importantly, it's just delicious.

When you decide that the gruelling hours of a professional architecture career are not for you, it pays to have a good friend who is also a champion gelato maker from Ciacco Lab in Milan. It means you can spend five months learning from the best before returning to Sydney to open your own sustainable gelato shop in Newtown. Continues at: https://www.timeout.com/sydney/restaurants/mapo-newtown

We Are Natural

We do not use aromas or colouring agents,

and nor do our suppliers.

Our gelato gets its taste and colour exclusively

from the raw materials we use,

depending on

the season and availability.

We Are Imperfect

Our gelato melts and drips.

It’s never the same and it changes everyday.

It’s unique and imperfect.

It follows

the seasons and 

changes with

them.

​

P.s. We also make it fresh everyday, so please don’t be upset if a flavour is finished. :)