Giapo Ice Cream – The Ice Cream Artist from Auckland
Giapo Ice Cream
Giapo Ice Cream began with Giapo Grazioli and his wife Annarosa taking Italian gelato tradition and giving it a firm, unconventional twist. That creativity and desire to alight for new territory has been at the heart of this project throughout the past decade or so, as Giapo has continued to thrive, disrupt and excite, while growing into one of the most innovative ice cream kitchens in the world. The success Giapo enjoys both on the international scene and in its home country of New Zealand, is poured right back into the business by the tight-knit Giapo team, who foster, and indeed feed off, this cycle of creativity. The couple at the helm of Giapo, whose business cards openly state their occupation as “Wannabe Artists” , approach ice cream as an art form.
“I saw that ice cream had the potential to be more expressive and gastronomical than it had been”, explains Giapo, “It’s the most popular dessert food in the world and it didn’t seem right that it always had to look the same in cones and cups or on sticks.” With the help of Annarosa, and by building a small, talented team with a strong collective spirit, Giapo ice cream is steadily managing to turn ice cream into something new. The innovation that the Giapo team is bringing to the world, is not just flavour specific, but multidimensional with a lot of dedication and a savvy flair for things like customer experience, culinary, scientific and technological, it is about writing what they like to call a “New language for ice cream”.
Giapo ice cream encourages people to leave behind expectations – which can be constrained – and open their minds to new possibilities. Which means there’s no ice cream on display in the store. Instead, it’s a refreshingly immersive and interactive experience as guests peruse a menu and are guided through the flavours, with a tasting degustation, by knowledgeable hosts.
Once you’ve settled on a taste or description that piques your interest, the rest of the story unfolds. In the kitchen, chefs carefully construct each ice cream order following an exact ethos full of rituals; there is a serene ceremonious quality to it. Ice cream at Giapo isn’t just ice cream. As Giapo ice cream sees it “Ice cream, the way I approach it, is a way of demonstrating that change can be made through commitment and belief…. a very delicious way of proving a point. I am continuously searching for new emotions, I’m inspired by freedom.
Giapo hosts a design studio on site where 3D models are made and scrapped by the dozen until the wannabe artists are happy with the result. With the heart in changing the meaning of ice cream and its function, Giapo’s curiosity for new things is never ending.
It’s unlikely anyone would ever have imagined eating an ice cream translation of an Antarctic colossal squid until the Giapo Ice Cream team thought up the idea and worked intently on crafting it. Overnight the fantastical Colossal Squid sculpture became one of the most popular items on their menu, and added to the ice cream lexicon worldwide.
The dedicated R&D kitchen comes up with new break through, and scientific triumphs. The team is right now investigating a way to make chocolate glow with the use of bioluminescent bacteria, in a study with Auckland University. He is also working on creating a “better” yoghurt, research done in conjunction with Auckland University of Technology. Giapo has co-authored several papers on the hedonistic effects of music and taste, an idea he launched 4 years ago, when he built a pana-sensorial dome.
The Giapo team is challenging our expectations by changing the very function of ice cream. Ice Cream is not just food, but art, a wearable accessory; not just sweet, but also savoury; not just ice-cold, but also steaming hot. But the ultimate test of the Giapo team’s vision lies in the taste. With one lick, everything immediately makes delicious sense. What Giapo ice cream does is take the most delicious thing we can put in our mouth and makes it more delicious yet by exploring the way all our senses come into play. The Giapo vision is more personal, and more difficult to achieve. Giapo is an adventurer and a risk taker. He grasps the freedom to reach beyond the familiar and into the unknown, aspiring to invent novel and wonderful experiences to turn the most popular dessert food in the world, into something truly extraordinary.
Giapo’s new creation is one everyone will be wanting to get their hands on… or into, rather! The wearable ice creams cones and rings are just another in a steady stream of creations coming from the R&D kitchen at Giapo Ice Cream, where the team is busy expanding the meaning of ice cream every day.
The collection is designed to fit on a fingertip rather than to be held in the hand. And don’t worry – the clever design of the cone ensures there’s no ice cream leakage! The waffle cone is cut across the middle, then the bottom part of the cone sits point-up inside the wider top part, creating a double layer that is sealed together with chocolate. Your finger nests perfectly in the point, just like a finger puppet.
The wearable ice cream was a concept the team had had in mind for a while, the idea came when we started looking at ice cream with a different lens. “We look at what ice cream currently is, but more importantly, what it can potentially be”. “We see a world where foods can transcend traditional functions”, explains Giapo, “We’re not bound by dogma; we understand the importance of having moments of pure glee: there’s something inherently fun about wearing food rather than merely holding it.”
The wearable ice creams are another forward step in Giapo’s vision of changing the way we interact with ice cream and in changing the very function of it.
Get to know Giapo Ice Cream? Below are a few links.
Giapo Website – www.giapo.com
Giapo Instagram – @giapokitchen