Giapo's test tube
Grazioli didn’t simply walk into the kitchen one day and start making weird and wonderful post-modern ice creams. He learnt what he refers to as the literature of ice cream at food science school (he graduated from AUT), and then used his core skill – curiosity – to innovate. Here are some of the things he’s already created and some of the things he’s working on with universities.
1. Better flavours
Not surprisingly, Grazioli has experimented with a whole range of interesting flavours. Among the most interesting, Greek salad ice cream, which was flavoured with cucumber, cheese and olives.
He has also created Hokey pokey and bacon gelato and, on the Mexican tip, smoked chilli chocolate infused with tequila and lime for Halloween.
And for his take on Jelly Tip, Grazioli cooked the raspberry jelly, flavouring it with Pioneer Block 3 Sauvignon Blanc from Saint Clair Family Estate. He then poured the warm jelly mixture into the silicon moulds using a funnel. Not surprisingly, it was only available to those 18 years or older.
2. Better cones
Giapo isn’t just about the ice cream. He’s also given the things they’re generally served on a kick in the pants. Earlier this year, he developed the Kim Kone, a tongue-in-cheek nod to narcissism that allows customers to pose for a selfie with their ice cream. It took more than one year and many different versions to develop a 3D printed mold.
Previously, Grazioli created the aforementioned Jelly Tip cone and an All Blacks cone in the form of a boot (replete with Adidas branding), which took around 6 to 7 months to create.
Most recently, he also launched the Yorkshire pudding cone with the help of a recipe from Yorkshire-born, Auckland based chef Sean Connolly. And he even created some edible miniature roadcones (filled with cherry plum ice cream) for an art show on Karangahape Road.
3. Better spores
We’re pretty accustomed to enjoying mould in foods like blue-vein cheese. And born out of wanting know whether this gastronomic experience could be extended to other foods, Grazioli commissioned four Otago University students to look into the application of the same process in chocolate.
Grazioli has also commissioned research with AUT toward the development of better bacteria for yoghurt, not only because of the taste but also because of the health properties. Thankfully, perhaps, Grazioli hasn’t been tempted to create new products from the bacteria found in belly buttons, toes, nether regions or other bodily crevasses, like some other mad scientists. But don’t be surprised if he does.
4. Better music
There’s a reason you always hear music playing at Giapo. Working with his alma mater, AUT, Grazioli collaborated with researchers from the applied science school for a study and showed that that “people who ate chocolate gelato while listening to their favourite song reported higher levels of positive emotions and sweetness than when listening to their least favourite song.”
This story was originally published in Idealog issue 63.