Feature image: Vincenzo’s dessert creations
Coinciding with the incoming warmer weather (La Niña aside) and located in a massive 60-seater venue on the Parade is Adelaide’s newest Gelateria and Patisserie.
Helmed by Antica’s ex executive chef, Vincenzo Spatola, alongside business partners Jimmy Tran and Linh Dang, CONO Gelateria e Pasticceria will introduce a new authentically Italian, artisan gelato experience to South Australia, with a Friday 15 January opening.
Utilising recipes from a long family history in Gelato making, Vincenzo’s excitement is evident when he explains what’s to come with CONO.
“Basically, it’s a very different type of gelato that we’re going to make,” he starts.
“Normally, you see the gelato in a display or a bucket, we’re bringing the gelato machine in front of you.”
As you witness the ingredients churning in front of you, the gelato that you’ll soon be consuming will be flavoured using the variegato technique.
Variegato is a traditional method of mixing different flavours within the gelato’s texture to produce the brilliantly marbled creations.
“You can see the full process starting from its liquid base,” he explains.
Vincenzo hails from a gelato making family in the Abruzzo region of Italy. His family’s 42 years in the business has produced unique recipes that can’t be found easily.
“My recipe is based on my father’s recipe and it uses fresh ingredients from SA.”
“It’s the most important part of the gelato.”
It’s not just artisan hand crafted gelato on the cards with CONO. They’ll also be serving pastries, a la carte dessert at night, and bakery style lunch in the foreseeable future.
With a capacity of 40 indoors and potentially 20 outdoors, the venue will be drawing in crowds looking for a summer
CONO is set to open on Friday 15 January.
CONO Gelateria e Pasticceria will be found at 254A The Parade, Norwood.