Regular price €27.50
Regular price €28.50 Sale Sale price €27.50
14/06/2018
A01=Lisa Valmorbida
A12=Jean Julien
A12=Jean Jullien
A12=Mr. Jean Jullien
Age Group_Uncategorized
Age Group_Uncategorized
Author_Jean Jullien
Author_Lisa Valmorbida
automatic-update
Category1=Non-Fiction
Category=WBN
Category=WBVQ
COP=Australia
Delivery_Pre-order
eq_food-drink
eq_isMigrated=2
eq_non-fiction
Language_English
PA=Temporarily unavailable
Price_€20 to €50
PS=Active
softlaunch

Product details

  • ISBN 9781743793367
  • Weight: 889g
  • Dimensions: 194 x 253mm
  • Publication Date: 01 Dec 2017
  • Publisher: Hardie Grant Books
  • Publication City/Country: AU
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

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Pidapipóis a celebration of authentic gelato, alongside classic Italian and contemporary seasonal desserts, cakes, and drinks.

All the recipes in Pidapipóare dictated by the seasons – giving you the freshest and most contemporary introduction to the sweet art of gelato! You’ll find all of your favourite flavours, alongside new classics such as Banana milk gelato, Raspberry and rose bombe alaska, Avocado and lime sorbetto, Blood orange granita with dark chocolate sorbetto, Pumpkin pie, Tiramisu layer cake and Brioche with pistachio gelato and whipped cream. Pidapipó is fun, quirky and delicious – this is not your average ice-cream book!

Discover 60 deliciously cool and creamy creations, including gelato, sorbetto, granitas, desserts and drinks, all exquisitely photographed and accompanied by illustrations from renowned French illustrator Jean Jullien.

Lisa Valmorbida opened her Melbourne gelateria Pidapipo (named after the Italian name for the game 'Simon Says' that she used to play with her nonno) in 2014. This bright and cheery destination now has people lining up down the street for its authentic, mouth-watering gelato every day of the week, even in the middle of winter.