Giapo ice cream flavours are inspired by local cuisine and vary from ‘Christchurch Hazelnut’, ‘New Zealand Lamington’ and ‘On my way to Kerikeri’, which has Shelly Beach avocado and Coromandel macadamia in it.
His passion for showcasing Kiwi flavours is intense, to the point where he took pistachios off the menu because they’re not grown in New Zealand.
He describes Giapo as a “love story” between his kitchen and New Zealand.
“People come to my place because they’re buying the New Zealand gastronomy,” he explains. “This is my job.”
He sources produce from around the country through a local co-operation deal with vendors, where they provide fruit in exchange for ice cream vouchers.
He’s also bravely gone where no ice cream maker has gone before with 3D ice creams.
His latest creations are bigger and bolder in both appearance and concept.
So far this year he’s created an Easter egg ice cream, a Katy Perry tribute ice cream, a Caitlyn Jenner ice cream and soon to be released, a 3D Jelly Tip.
Fonterra has asked him to honour the famous Kiwi ice block, which turns 64 in July.
It takes months of research to create a new ice cream, he says, as 3D ice creams are a design job that requires hours in front of a computer.
Inspiration for new ideas comes in all shapes and forms for him, from testing out a sensory dome in his store for a year to taking courses in art and music.
“It’s to help my brain because I think we work by association,” Grazioli says.
“Nothing is new, it’s all copied. Ice cream itself was invented by someone else.”