MELBOURNE | Recent years have seen a slew of new gelato spots opening up across Melbourne, catering to this city’s insatiable appetite for the creamy treat. One of the newest is Mondo Gelateria, which opened last month. I was recently invited in to visit, and spent some time chatting with owner, and head gelato maker, Rio Olivetti.
Rio hails from Verona, but has lived in Melbourne for many years. Starting his hospitality career as waiter at Evolution Bar, he fell in love with mixology and bartending, progressing his career and eventually managing venues like Penny Black, and Black Pearl. He started his bottled cocktail business, Numero IX, during lockdowns, which he still runs today.
Owning his own gelateria was something that always appealed to Rio, but he wanted to more than just an owner, so enrolled at Bologna’s renowned Carpigiani Gelato University, learning how to make gelato from one of the world’s best, Stefano Tarquinio. This training, combined with a deep knowledge of flavours and balance honed by years spent developing cocktails, shines through when you try the gelato at Mondo.
There’s 28 core and limited traditional and less common gelato and sorbet flavours on offer, inspired by the flavours of the world. Everything is made on site, using the best quality local and imported ingredients. Creaminess, balance of flavour, and restraint is a common thread throughout.
The signature pistachio crunch gelato is a must try. An excellent version of the classic, made using premium pistachios from Sicily. Pandan kaya uses fresh pandan, cold extracted on site, while lemon cheesecake with almond faithfully recreates the layered flavours you find in the namesake cake. Cake fans should also try the black forest, with chunks of chocolate sponge, and kirsch-soaked Amarena cherries.
For sorbet, pink guava provides a burst of freshness that shouts ‘summer’, as does the calamansi plum. Lemon chai is a flavour that Rio is particularly proud of, one that took him the longest to perfect. Eat it, and you’ll taste the spice notes of the chai first, followed by a rush of lemon soon after. It’s a delight.
Beyond gelato, there’s cookies and pastries from in-house Taiwanese pastry chefs Peini Yu and Jasper Yang. There’s Veneziano coffee, and iced coffee and tea creations. Try the ‘Silk Road’, a blend of espresso, pistachio milk, chocolate cream, and pink salt.
After dark, you’ll find alcohol-infused creations, along with DJs spinning tunes on the decks. If you see Rio, be sure to have a chat. He’s one of those owner-operators that exemplifies what hospitality is all about, and loves chatting with customers.
Mondo Gelateria
215 Elizabeth Street
Melbourne
Victoria 3000
Australia
Telephone: n/a
E-mail: [email protected]
Website
Open
Mon – Sun: 7:30am to 11:30pm