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\u201cInitially, I didn\u2019t know what to do,\u201d he said.<\/p>\n
\u201cOnce I had the idea for a gelato shop, I went back to Italy and spent a month learning how to make it, proper authentic gelato.<\/p>\n
\u201cThen, we opened up in the middle of winter and we just slowly crept up and have been going really well ever since.\u201d<\/p>\n
Il Piccolo\u2019s gelato selection and specialty cakes are all completely hand made by Mr Ransome and the team on the premises.<\/p>\n
In a conscious effort to use quality ingredients, he said most of their suppliers are either local, small businesses or from Italy.<\/p>\n
\u201cWhat I learnt in Italy is that it\u2019s important to use fresh ingredients, which is one of the main differences between ice cream and gelato,\u201d he said.<\/p>\n
\u201cWe make it all fresh every day, I\u2019m a baker and a chef so I\u2019m accustomed to working with food and knowing what goes with what and the importance of making the product by hand.<\/p>\n
\u201cThere\u2019s no artificial colourings so what you see is what you get, so we have to be very seasonal with our flavours, like right now we\u2019ve got blood orange and mangoes are just coming around in season.\u201d<\/p>\n
With over 250 flavours now in his repertoire, Mr Ransome has spent a considerable amount of time perfecting his craft and listening to feedback over the last few years to offer the best product and service possible.<\/p>\n
While there\u2019s no one secret ingredient to his success, he said it all comes down to the consistent and high quality product he<\/p>\n
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